Embrace the Nordic cooking trend with this easy fork-and-knife sandwich. Look for moist, dense, whole-grain rye bread at natural food stores. The slices may look smaller than your standard sandwich bread, but they’re deliciously filling and packed with fiber.
Ingredients for servings
1.66666666666 cups frozen shelled edamame defrosted
1.5 teaspoon tahini
1.5 tablespoons lemon juice
1 teaspoon lemon zest finely grated
1 small garlic clove
1 tablespoon olive oil
4 slices whole-grain rye pumpernickel bread toasted
cold-smoked salmon thinly sliced
0.5 cucumber cut into thin ribbons with vegetable peeler
1 cup pea shoots or baby salad green
Salmon Smorgasbord Sandwiches with Edamummus
In a food processor or blender, combine the edamame, tahini, lemon juice, lemon zest, garlic and olive oil with 2–3 tablespoons water and blend, stopping once to scrape down the sides of the bowl, until the mixture is smooth. Season with salt to taste and set aside. (The edamame spread can be made up to three days in advance and stored in an airtight container.)
Spread the edamame mixture evenly on the toast. Top with the salmon, cucumber ribbons and greens. Sprinkle pepper over the sandwiches and serve.