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 

Food & Wine
August 2014

Gallery

Recipe Summary

active:
10 mins
total:
2 hrs 10 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Spread the slices of rye bread with the goat cheese and top with the smoked salmon. Sprinkle with the brined herb stems and serve.