A hearty open face sandwich with crispy beet and celery root cakes and a luxurious dollop of Herbed Skyr Sauce.
For the Smørrebrød:
6 thin slices dense rye bread (such as Danish rugbrød)
Butter for spreading, preferably salted
A few handfuls of baby arugula or other small lettuces
Beet and Celery Root Cakes, recipe follows
Herbed Skyr Sauce for serving
Dill or chives for garnish
For the Beet and Celery Root Cakes:
8 ounces beets (about 1 large), trimmed, scrubbed and peeled
8 ounces celery root (about half of one large celery root), scrubbed and peeled
2 large eggs
¼ cup flour
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon coarse salt
Freshly ground pepper to taste
Sea salt flakes, such as Maldon, for sprinkling
6 tablespoons olive oil, divided
Crack eggs into a large bowl and beat lightly. Add grated vegetables, flour, cumin, coriander, salt and a few grinds of pepper. Stir to combine.
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add ¼ cup of mixture to the pan at a time, pressing down slightly with the back of the measuring cup to flatten into ½-¾ inch thick cakes. You should be able to fit 6 cakes in the skillet at a time. Cook until golden brown, crisp and cooked through, about 8 minutes total, flipping cakes occasionally. Lower the heat as necessary if the cakes are browning too quickly.
Transfer to a paper towel lined plate. Sprinkle with sea salt flakes.
Wipe out skillet and add the remaining 3 tablespoons of olive oil. Repeat the process with the remaining mixture.
Assemble the Smørrebrød: Transfer bread slices to a work surface. Spread with butter.
Place a small handful of arugula on each slice of bread.
Top arugula with 2 cakes per sandwich.
Artfully dollop a spoonful of Herbed Skyr Sauce on top.
Garnish with dill or chives, if desired. Serve.
Keywords: beet, celery root, cake, yogurt, skyr, rye, smørrebrød