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.
- 1 lb skinless salmon or arctic char fillets
- salt and pepper
- 1 cup Icelandic Skyr or Greek yogurt
- 1/2 cup jarred pickled beets
- 1/3 cup fresh dill
- 2 tbsp prepared horseradish
- Zest of 1 lemon
- 1 large carrot
- 8 slices rye bread
- 1 cup sauerkraut
- 2 cups arugula
- 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.
- Blend together yogurt, pickled beets, dill, horseradish, and lemon zest until smooth.
- Use a vegetable peeler to slice carrot into thin strips.
- 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.