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Smoked Salmon on Rye with Brined Herb Stems

Herb stems have a ton of flavor but usually end up in the trash. Instead of wasting them, however, Icelandic chef Gunnar Karl Gislason pickles them, a technique he details in his book, North. The tart stems are delicious on a classic open-face smoked salmon sandwich.

Slideshow: Salmon Recipes

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  • Total Time:
  • Servings: 4

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  • 1/2 cup apple cider vinegar
  • 1/4 cup superfine sugar
  • 20 dill or basil stems, cut into 1/2-inch pieces
  • 4 slices of rye bread
  • 1/2 cup goat cheese
  • 4 ounces smoked salmon


How to make this recipe

  1. In a bowl, whisk the vinegar with the sugar until the sugar dissolves. Add the herb stems and let stand at room temperature for 2 hours. Drain.
  2. Spread the slices of rye bread with the goat cheese and top with the smoked salmon. Sprinkle with the brined herb stems and serve.
Published August 2014

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