No-Cook Smoked Salmon Smørrebrød Board with Dill Crème Fraîche and Quick-Pickled Red Onion
No stove or fire needed. Quick-pickle red onion in a jar for 20 minutes, stir together a dill-horseradish crème fraîche, then build open-faced sandwiches on buttered dark rye with cucumber, smoked salmon, egg, radish and capers. Total time is about 25 minutes, and the salmon stays on ice until the last minute.
Smørrebrød is the Danish open-faced sandwich, and it suits a camp lunch well. Everything is cold, bright and built to order, so there is nothing to burn and almost nothing to wash. The pickled onion and horseradish cream cut through the rich salmon, and dense rye holds up in a pack without turning to mush.
This is a spread to set out on the tailgate or a picnic table and let everyone build their own. Do the prep in one session, keep the fish cold, and lunch is on the table in under half an hour. It looks like restaurant food and takes no heat at all.
No-Cook Smoked Salmon Smørrebrød Board with Dill Crème Fraîche and Quick-Pickled Red Onion
- Prep
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- No heat
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
17 ingredients, Crew only
Crew Recipe
This one's for the Crew
17 ingredients · 8 steps · Trail Notes · gear list
Join to unlock this recipe, plus 72 more Crew-only recipes.
Join the Crew Already a member? Sign inRound out your camp day
Picked to work with the same kit as this recipe.
BreakfastNo-Cook Cold-Soak Apple Cinnamon Oat Jars with Walnuts
DinnerNo-Cook Mediterranean Chickpea Pita Pockets with Garlic Yogurt Sauce
Snack or treatNo-Cook Peanut Butter Oat Energy Bites with Dried CherriesMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.