A hearty open face sandwich with crispy beet and celery root cakes and a luxurious dollop of herbed yogurt sauce.
Ingredients for the Smorrebrod
6 thin slices dense rye bread
Butter for spreading, preferably salted
A few handfuls of baby arugula or other small lettuces
Beet and Celery Root Cakes, recipe follows
Herbed yogurt sauce for serving
Dill or chives for garnish
Ingredients 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 (kosher) salt
Freshly ground pepper to taste
Sea salt flakes, such as Maldon, for sprinkling
6 tablespoons olive oil, divided
Using the large holes on a box grater or the grater function of your food processor, grate beets, celery root and onion.
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 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 olive oil. Repeat the process with the remaining mixture.
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 yogurt sauce on top.
Garnish with dill or chives, if desired. Serve.
Keywords: beet, celery root, cake, yogurt, rye, smørrebrød