SMØRREBRØD A FEW WAYS

“Smørrebrød is a traditional Scandanivian sandwich, usually served open-faced. It’s often whipped up at gatherings of family and friends, or just for a fast snack. I chose this dish because I used to find the ingredients too strange and never appreciated it until recent years - now I crave it all the time! Smørrebrød is commonly served with lard or liver pate.”

- BILLIE PHILLIPS

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SERVES 2 - COOKS IN 20

INGREDIENTS

For a curried herring smørrebrød:

• 1 marinated herring (or in spring water)

• 2 tablespoons of mayonnaise

• ½ teaspoon of curry powder

• ¼ red onion, finely chopped

• A handful of seedless green grapes, sliced

• Pepper to taste

• 1 slice of dark rye bread

For a smoked trout smørrebrød:

• 250 grams (approx.) of smoked trout

• ¼ sliced fresh lemon

• 1 teaspoon cream cheese

• A few fresh dill sprigs

• Salt and pepper to taste

• 1 slice of dark rye bread

For a smoked salmon smørrebrød:

• 250 grams (approx.) of smoked salmon

• 1 tablespoon of cream cheese

• 1 canned or boiled asparagus

• ¼ red onion, sliced

• A few capers

• ¼ fresh lemon

• Fresh chives, for seasoning

• 1 slice of light rye bread

For a boiled egg smørrebrød:

• 1 hard boiled egg

• 1 lettuce leaf

• 1 fresh dill sprig

• 1 teaspoon of butter

• 1 slice of dark rye bread

METHOD

For a curried herring smørrebrød:

1. Drain the herring and roughly chop.

2. Combine all other ingredients to taste (use more or less curry powder depending on your preference).

3. Add herring to wet mix and spoon onto dark rye bread.

4. Garnish with leftover grapes and pepper.

For a smoked trout smørrebrød:

1. Lightly toast dark rye bread.

2. Combine a squeeze of lemon, cream cheese, dill, and seasoning - then spread on rye bread.

3. Arrange trout on wet ingredients, add more salt and pepper or lemon to taste.

For a smoked salmon smørrebrød:

1. Lightly toast dark rye bread.

2. Arrange smoked salmon on rye bread, then top with cream cheese, asparagus, onion and capers.

3. Season with lemon and chives.

For a boiled egg smørrebrød:

1. Spread butter onto dark rye bread.

2. Tear lettuce leaf and place onto rye bread.

3. Hard boil one egg, and slice into 4 segments - then arrange on top of lettuce.

4. Garnish with dill.

DISH OF OUR HERITAGE

BY BILLIE PHILLIPS

READ HER STORY