Oslo, Norway
We loved the open-faced sandwich idea in Norway. Less bread, more protein! So we took the lead from a meal we had at a downtown Oslo restaurant and made and a sandwich with some kicked up flavors, you know, RoadTripFlavors-style. Peppered dry smoked salmon and fluffy scrambled eggs are accentuated by a creamy sauce on top. We also prefer the scrambled eggs hot, rather than chilled like in Oslo. Here’s the RoadTripFlavors version of an “Open Sandwich” with Smoked Salmon, Scrambled Eggs and Lemon Dill Sauce.
Ingredients
Open Sandwich
- 3 Lemon Dill Sauce see recipe below
- 3 large egg
- 2 tbsp. water
- 1 tbsp. butter
- 2 pieces bread any bread: rye, sourdough, bagel
- 4 ounces smoked salmon any smoked salmon: dry, lox, local fresh, etc.
- assorted garnish cucumber, red onion, lemon
Lemon Dill Sauce
- 1 tbsp. mayonnaise
- 1 tbsp. sour cream
- 1/4 tsp. lemon juice
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 1 dash cayenne pepper optional, to taste
Servings: sandwiches
Units:
Instructions
- Prepare the Lemon Dill Sauce by mixing all ingredients in a bowl and let stand.
- Crack the eggs in a bowl and add the water. Beat vigorously with a fork. Heat a small saute pan over medium heat, melt the butter, then add the beaten egg. Gently fold the egg over itself as it cooks for a fluffy finish.
- Meanwhile, lightly toast the bread and place on individual plates. (Optional: add cream cheese or butter, if desired.)
- Garnish the plate with sliced cucumber, sliced red onion, sliced lemon, lettuce and/or tomato.
- Place equal portions of cooked egg on the toast, then smoked salmon. Top with a dollop of Lemon Dill Sauce.
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