When the rain falls it pours here in Texas. During the rainy season I love nothing more then to peruse my cook books for a recipe that I have yet to make! I haven’t been able to make sense of it just yet, but there is just something I love about cooking while it is all doom and gloom outside.

Today’s recipe comes straight out of one of my favorite cook books; The Gourmet Cookbook by Ruth Reichl. Smorrebrod is Denmark’s famous open-faced sandwich on buttered dark rye bread and is typically eaten with a knife and fork. While the traditional Smorrebrod is topped with sild (pickled herrings); there are a number of combinations that have been created over time, including this one, which I feel has more of an American twist. It’s just what this rainy day called for! They look like they are not filling, but don’t be mistaken, these two little sandwiches kept me full until dinner. They would also make for a great appetizer at your next party!

Smoked Salmon Smorrebrod

Ingredients:

For Scrambled Eggs:

• 10 large eggs
• 2 ounces cream cheese, cut into pieces and softened
• Salt and white pepper
• 3tablespoons unsalted butter

For Assembling Sandwiches:

• ½ stick unsalted butter, softened
• 3 slices rye bread
• 2 cups thinly sliced seedless cucumber (usually plastic wrapped)
• ¾ cup finely chopped red bell pepper
• 1 pound thinly sliced smoked salmon
• 8 thin lemon slices

Directions:

Making the Scrambled Eggs:
Whisk together eggs, cream cheese, and salt and white pepper to taste in a bowl until cream cheese breaks up into very small pieces. Heat butter in a non stick pan over moderate heat until foam subsides. Add eggs and cook, stirring constantly, until just cooked through. Transfer to a plate and cool.

Making the Sandwiches:
Spread butter on bread and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.