Finely chop the dill, then whisk all the ingredients together thoroughly until the brown sugar has dissolved. Season to taste with salt and vinegar.
Mix all the ingredients together in a bowl and season with salt and pepper, lemon juice and a pinch of sugar.
Place the lingonberries in a bowl with the sugar and toss them well. Leave them for at least 45 minutes, until the sugar has dissolved. They will keep for a couple of days in the fridge.
Grate the rye bread using a grater until you have about 1½ dl of rye breadcrumbs. Melt the butter in a frying pan over a high heat and add the rye breadcrumbs. Stir them whilst they are frying until they are crispy and smell of toasted rye bread and browned butter. Place the crumbs in a sieve to drain off any excess butter. Spread the crispy crumbs out on a large sheet of kitchen roll and leave to cool on the worktop.
Trim the base of your Christmas salad. Separate the leaves, rinse them thoroughly and spin-dry them. Trim the leaves to fit the size of the rye bread.
Clean the salmon – or ask your fishmonger to do so – so that it is neat and uniform, i.e. completely free of belly fat and the small nerve bones that run halfway down the backbone and extend to around the middle of the fish. Place the salmon on a long chopping board and slice it thinly from head to tail using a sharp filleting knife. Remove the skin to ensure no fat or blood vessels remain on the fish. Slice it crosswise into slices about 3 mm thick.
Spread a little butter on your slices of rye bread, place slices of salmon on top, followed by the beetroot sauce. Pipe small dollops of cream cheese and grind a little pepper over your smørrebrød. Top with the Christmas salad and garnish with raw-pickled lingonberries, rye crumbs and dill.
P.S. If you can’t be bothered to spend time in the kitchen, you can simply order a portion HERE
