Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese

Get the recipe at: www.ciaprochef.com/newmexico/...
A smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video, we show you how to make a Smorrebrod topped with roasted New Mexico green chiles, cured salmon, radish, and herbed cheese. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.

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Pour une fois c’est pas mal.mais pour le radis faut mettre du radis noir où rajouter du raifort à la crème. Et les herbes aneth ciboulette on est bien d’accord ! Un petit peu de baies roses écrasée entre les mains et un soupçon de mignonnettes ou de poivres 5 baies concassées, et citron vert ou kumbawa rapé pour la finition ! Par contre le pain nous ne savons pas quel genre ! Cela manque de précision quand même 🇺🇸💪🏻🇫🇷🥳