Steelhead Buterbrod Recipe
our version of bagels & lox. cold smoked steelhead with a schmear of farmer's cheese, radish and sprouts on toasted light rye.
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Ingredients
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Bread
Schmear
Toppings
Method
Preparing the Schmear
Mix the Schmear Ingredients
In a mixing bowl, combine the farmer's cheese, chopped dill, lemon juice, salt, and black pepper. Mix well until smooth and creamy.
Toasting the Bread
Toast the Rye Bread
Preheat your toaster or oven. Toast the slices of light rye bread until they are golden brown and crispy.
Assembling the Buterbrod
Spread the Schmear
Once the bread is toasted, take a generous amount of the schmear and spread it evenly over each slice of bread.
Add the Steelhead
Layer the cold smoked steelhead evenly over the schmear on each slice.
Top with Radishes and Sprouts
Place the thinly sliced radishes over the steelhead, followed by a handful of fresh sprouts on top.
Serving
Serve the Buterbrodi
Arrange the assembled buterbrod on a serving platter and enjoy immediately, optionally garnished with additional dill or lemon wedges.