Smoked Salmon on Rye with Brined Herb Stems

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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 

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Food & Wine Editors
Food & Wine Editors
This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link.
Food & Wine's Editorial Guidelines
Updated on August 1, 2014
Active Time:
10 mins
Total Time:
2 hrs 10 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  1. 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.

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

Originally appeared: August 2014

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