Food Recipes Lunch Sandwiches & Wraps Smoked Salmon on Rye with Brined Herb Stems 5.0 (1) 1 Review Herb stems have a ton of flavor but usually end up in the trash. Instead of wasting them, however, Icelandic chef Gunnar Karl Gíslason pickles them, a technique he details in his book, North. The tart stems are delicious on a classic open-face smoked salmon sandwich. Slideshow: Salmon Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Save Rate PRINT Share Close Active Time: 10 mins Total Time: 2 hrs 10 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1/2 cup apple cider vinegar 1/4 cup superfine sugar 20 dill or basil stems, cut into 1/2-inch pieces 4 slices of rye bread 1/2 cup goat cheese 4 ounces smoked salmon Directions In a bowl, whisk the vinegar with the sugar until the sugar dissolves. Add the herb stems and let stand at room temperature for 2 hours. Drain. Spread the slices of rye bread with the goat cheese and top with the smoked salmon. Sprinkle with the brined herb stems and serve. Originally appeared: August 2014 Rate It Print