Herb stems have a ton of flavor but usually end up in the trash. Instead of wasting them, however, Icelandic chef Gunnar Karl Gíslason 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
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 It
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.
Spread the slices of rye bread with the goat cheese and top with the smoked salmon. Sprinkle with the brined herb stems and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.