Here’s a Scandinavian-inspired sandwich that the fearsome Vikings would gladly take hold of. Eat it and you’ll chart a course to conquering lunch boredom and sandwiches that fail to bring enough muscle-making protein to the table.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 lb skinless salmon or arctic char fillets</li>
<li> salt and pepper </li>
<li>1 cup Icelandic Skyr or Greek yogurt</li>
<li>1/2 cup jarred pickled beets</li>
<li>1/3 cup fresh dill</li>
<li>2 tbsp prepared horseradish</li>
<li> Zest of 1 lemon</li>
<li>1 large carrot</li>
<li>8 slices rye bread</li>
<li>1 cup sauerkraut</li>
<li>2 cups arugula</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 400°F. Place salmon on a greased or parchment-paper-lined baking sheet; season with salt and pepper. Bake 12 minutes. Let cool 10 minutes, then break apart the flesh into chunks.</li>
<li>Blend together yogurt, pickled beets, dill, horseradish, and lemon zest until smooth.</li>
<li>Use a vegetable peeler to slice carrot into thin strips.</li>
<li>To assemble each sandwich, spread beet sauce on a slice of bread and top with salmon, sauerkraut, carrot, and arugula. Spread more beet sauce on a second slice of bread and place on sandwich.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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