GROUNDHOG DAY! The Recovered Report
Smørrebrød (Danish Open-faced Sandwiches) 
Anchovy, Calamares Rellenos, Sardine, Mayo/Sour Cream, Red Pepper Flakes, Chives, Sunflower Rye Bread
I opened these conservas for a seafood salad - put the leftovers together in one container and stuck them in the fridge most likely to be forgotten. Wrong! A few days later I used them to make Smørrebrød and the different oils & juices had melded together into a super delicious marinade. 
Home-cured Steelhead Trout, Salmon Roe, Red Onions, Fresh Lemon, Dill, Chives on a Schmear of Herb Cheese & Sunflower Rye Bread
Steelhead Trout
Salt, Sugar, Peppercorns, Allspice, Vodka, Dill
I read the cutting directions wrong and screwed this part up a bit. Shrug. Seasoned, wrapped, fridged & basted with its own liquid for a couple days.
Rinsed, patted dry & sliced…
It was oily enough but salmon probably would’ve been more flavorful. Also, I would grumble if a restaurant served it to me this thick. But not bad for my first try!
Bay Shrimp, Mayo, Preserved Lemon, Cucumbers & Dill
No fresh, cold water shrimp to be found in L.A. But! the bay shrimp are flavorful. I shrimp salad.
Creamy Pasta w/Leftover Smoked Trout, Shrimp, Roe
Black Forest Ham, Mayo, Sour Cream, Peas, Radish, Capers, Preserved Lemon, Scallions on Buttered Sunflower Seed Rye Bread
I copied this recipe from a Danish friend who served them at a holiday party. They were good but not quite as good as his. 
I could seriously eat Smørrebrød everyday.
