Lunch

Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée

May 27, 2020 by Kristi Leave a Comment

This Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée hits all of the right notes. Crispy sourdough toast, creamy white bean purée and spicy glazed mushrooms come together to create a something that is both light and satisfying. Oh, and it just happens to be vegan!

White beans, garlic and olive oil in a food processor work bowl

We are deviating from a few of the basics of smørrebrød here…no dense rye bread and no butter. But trust me, the diversion is worth it. I love the way the creamy white bean spread pairs with the garlic-rubbed toasted sourdough.

Making the White Bean Purée

This garlic and rosemary white bean purée is probably deserving of its own post entirely. It is so simple to make and a nice, plant-forward change from hummus. You could use this white bean purée as a sandwich base as I have here, or simply as a dip with crispbread or pita chips. It is incredibly versatile and delicious. Need some other ideas for topping this white bean purée on sourdough toast? It would also be fabulous with:

these roasted cherry tomatoes + chopped fresh basil (hello summer!)
this roasted broccoli, sun-dried tomato and olive mixture
arugula dressed with a squeeze of lemon and extra virgin olive oil + these pickled onions

White bean purée in a food processor work bowl

My recipe uses a food processor, which is the best way to use achieve a creamy purée, but if you were in a hurry or didn’t happen to have a food processor, you could create a more “rustic mash” of white beans for your sandwich using the back of a fork….just as delicious but a little less luxurious in texture. You can make your white bean purée a couple of days ahead of time and store it in the fridge until you are ready to assemble your sandwiches.

Making the Balsamic-Glazed Mushrooms

These balsamic-glazed mushrooms add just the right sweet/spicy/umami note to this open sandwich. They come together in a flash, and would make a nice side dish in their own right, maybe with a grilled burger or snuggled next to this Warm Barley Salad with Fresh Herbs. Feel free to make them a couple of days ahead of time and simply reheat them when you are ready to serve. They store well and are very forgiving.

If you are taking this on the go, I would suggest swapping out the toast for some crispbread and keeping the components separate until you are ready to assemble them and eat.

I hope you give this Smørrebrød with Balamic Mushrooms and White Bean Purée a try!! It is a favorite around our house and I bet you will love it as well. Please let me know how it turns out for you in the comments below! I LOVE hearing from you.

Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée

A delicious (and vegan!) open sandwich featuring a garlic and rosemary white bean purėe, balsamic-glazed mushrooms and tender arugula piled high on top of toasted sourdough bread.

Author: Kristi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 triangular sandwiches 1x
Category: smørrebrød
Cuisine: Scandinavian, Nordic
Diet: Vegan

Scale

Ingredients

For the Smørrebrød:

2 large slices of sourdough bread

1 garlic clove, peeled

White Bean Purée (recipe follows)

A handful or two of baby arugula

Balsamic-Glazed Mushrooms (recipe follows)

For the White Bean Purée:

1 15 ounce can cannellini beans, rinsed and drained

2 tablespoons water

2 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

1 small clove garlic, minced

1 teaspoon chopped fresh rosemary

Salt and freshly ground pepper to taste

For the Balsamic-Glazed Mushrooms:

2 tablespoons extra-virgin olive oil

12-16 ounces cremini or white mushrooms, rinsed and cut into quarters

Coarse salt

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

Instructions

Make the White Bean Purée: Reserve 1/4 cup of the beans and set aside. Place remaining beans in the work bowl of a food processor along with water, olive oil, lemon juice and garlic. Process until smooth.
Add rosemary and reserved beans and pulse until beans are slightly broken down and rosemary is combined into the mixture. Season to taste with salt and pepper.
Make Balsamic-Glazed Mushrooms: Heat olive oil in a 10-inch nonstick skillet over medium heat. Add mushrooms and a pinch of salt. Increase heat to medium-high and sauté mushrooms until tender and golden brown, approximately 7-9 minutes.
Add vinegar and crushed red pepper flakes. Reduce heat to medium low. Continue to cook until vinegar forms a light glaze over the mushrooms, about 1 minute. Season to taste with salt. Set aside to cool slightly.
Assemble sandwiches: Toast bread and slice on the diagonal into triangle shapes. Rub garlic clove over the surface of one side of each piece of toast.
Spread a generous layer of White Bean Purée over each slice of toast (there will be some puree left over).
Scatter arugula on top of the purée. Place Balsamic-Glazed Mushrooms on top of arugula, dividing the mushrooms evenly between the 4 sandwiches. Serve.

Keywords: mushrooms, vegan, vegetarian, smørrebrød, smörgås, sandwich, white beans, arugula

Warm Barley Salad with Fresh Garden Herbs

May 12, 2020 by Kristi 4 Comments

Warm Barley Salad with Garden Fresh Herbs

This Warm Barley Salad with Fresh Garden Herbs is destined to be your new favorite side dish for the coming months. It’s so simple and delicious and uses all the tender, green herbs that are just coming in to season. If you have an herb garden of your own, you could easily have everything you need to make this on a moment’s notice all summer long.

Barley in Scandinavia

Barley has been an important crop in the Nordic region since the stone age. It was ground into flour to make bread, cooked to make porridge and malted to be used in the beer making process. It was (and still is) commonly used as food for livestock. Barley contains more essential amino acids than both wheat and rye and is higher in fiber (8 grams per ¼ cup). Although its popularity as a bread flour waned as wheat became more available, barley is currently enjoying a bit of a renaissance. The New Nordic Cuisine movement has brought a fresh perspective to this ancient grain, highlighting its healthful properties and various culinary uses.

Note that this recipe calls for pearl barley (sometimes labeled medium barley at the grocery store). When pearl barley is processed, the bran of the grain is removed which shortens the cooking time. If you are using hulled barley, which is more minimally processed, it will take significantly longer to cook.

A few suggestions for making a perfect barley salad every time:

Start with the right kind of barley. As I mentioned above, the difference in cooking time between pearl barley and hulled barley is significant. There is nothing wrong with using hulled barley in this recipe, just expect it to take much longer to cook.
Give your barley a quick rinse before cooking. This removes any dust or unwanted fine particles prior to cooking.
Use the pasta method to cook the barley. I find this to be the easiest and most forgiving way to cook barley. Simply boil a large pot of water on the stove like you would if you were making pasta. Add the barley and some salt and continue to cook over medium/medium-high heat until the barley is tender, about 35-40 minutes. Once it is done, simply drain and enjoy! It couldn’t be easier, and if your barley needs a little more time to cook, there is no concern about the barley becoming too dry and scorching on the bottom of the pot.
Taste the barley to see if it is tender. Don’t rely entirely on my estimation of how long it will take to cook your barley. I’ve made this dish with barley from several different stores, and the amount of time it take for the barley to become tender can vary. Start checking at 30 minutes. If it’s not tender enough, give it 5 more minutes and then check again. Continue checking every 5 minutes until the texture of the barley is to your liking.
Drain thoroughly. This will help the salad from becoming waterlogged.
Dress the salad while the barley is warm and season to taste with salt, pepper and additional lemon juice as necessary. Warm barley will more readily soak up the flavors of the dressing than cool or even room temperature barley. And I’ve said it before and I’ll say it again: most people don’t season their food properly. Give your salad a taste and keep adding salt, pepper and/or an additional squeeze of lemon juice until your salad is just how you like it.

Feel free to switch out the herbs depending on what’s available to you. Nearly any combination of soft green herbs would be nice here….basil, dill, parsley, cilantro, tarragon and/or chives. Work with what you have!

I do hope you give this Warm Barley Salad with Fresh Garden Herbs a try! It would be very much at home next to a simple grilled chicken breast or a tender filet of roasted salmon. Keeping things vegetarian? I recommend roasted asparagus with a fried egg on top (optional but SO yummy). This dish is so versatile and delicious I’m sure you’ll find countless ways to vary it over the coming months! Need more barley ideas? Here are a few blog favorites for using pearl barley:

Warm Barley Salad with Fresh Garden Herbs

★★★★★

5 from 1 reviews

A versatile and delicious warm pearl barley salad with mustard, lemon juice and fresh garden herbs.

Author: Kristi
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: salads, side dishes
Cuisine: Nordic, Scandinavian
Diet: Vegan

Scale

Ingredients

1 cup pearl barley, rinsed in a fine mesh strainer

Coarse salt and freshly ground pepper

2 tablespoons minced shallot

1 tablespoon Dijon mustard

2 teaspoons lemon juice, more to taste

3 tablespoons extra-virgin olive oil

¼ cup thinly sliced scallion greens or chives

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh Italian parsley

Instructions

Bring a large pot of water to a boil over high heat. Add barley and 1 teaspoon salt. Reduce heat to medium and cook until barley is tender, about 35-40 minutes. Drain and set aside.
Meanwhile, whisk shallot, mustard, lemon juice and olive oil together in the bottom of a serving bowl. Add the warm barley and herbs and stir to combine. Season to taste with salt and pepper and additional lemon juice. Serve warm.

Notes

Adapted from Martha Stewart Living, April 2012

Keywords: warm, barley, salad, dill, parsley, scallions, chives, herbs, easy, simple, side dish

Simple Egg Salad Smørrebrød

April 28, 2020 by Kristi Leave a Comment

Egg salad is a classic topping for Danish smørrebrød for good reason. The creamy, rich salad is a perfect pair for the hearty rye base and a handful of fresh greens. It’s also something simple that you can likely whip up with what you have on hand.

My recipe for the egg salad itself doesn’t call for any fancy ingredients and can easily be adapted to what you have in your fridge. The capers are a nice touch, though, if you have them and some kind of soft fresh herb (tarragon, parsley, chives, basil) really perks up the salad and adds pleasant flecks of green for visual appeal. And if you don’t have any rye bread around, toasted bread of any kind would be a nice base for this open sandwich. Egg salad is also delicious on top of crispbread or crackers!

Making egg salad is not difficult, but I do have a few tips and tricks for helping yours turn out creamy and delicious every time.

Start with perfectly boiled eggs. I’ve been using the method outlined here for years and I swear by it. Simply submerge the eggs in cold water and bring to a boil. Remove from the heat and cover for exactly 10 minutes. Transfer to cold water to stop the cooking. Perfect hard-boiled eggs every time!
Create a delicious creamy base. I like to use mostly mayonnaise, a little bit of sour cream and a few teaspoons of dijon mustard. Creme fraiche might be a nice stand in for the sour cream or even yogurt!
Whisk in the cooked egg yolks before adding the whites. It’s nice to be able to really whisk those yolks into the creamy base vigorously without having to worry about damaging your nicely chopped egg whites.
Add some flavor and crunch. I love the briny capers in here along with a little chopped shallot and tarragon. But you could add a variety of things at this point: chopped green onions, celery, pickles, parsley, basil, chives…..all would be delicious here!

I hope you give this Egg Salad Smørrebrød a try! Yes, it is simple and basic, but sometimes simple is best, don’t you think? Let me know how it turns out in the comments below! I always love hearing from you.

Simple Egg Salad Smørrebrød

A simple recipe for a classic Danish open sandwich featuring creamy egg salad with capers and fresh tarragon.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 open sandwiches
Category: smørrebrød
Cuisine: Danish, Scandinavian, Nordic
Diet: Vegetarian

Ingredients

For the Smørrebrød:

4 thin slices dense rye bread such as rugbrød

Butter for spreading

2-3 handfuls of baby arugula leaves or other baby lettuces

4 radishes, sliced thin (optional)

For the Egg Salad:

4 large eggs

3 tablespoons prepared mayonnaise

1 tablespoon sour cream

2 teaspoons dijon mustard

1 shallot, minced

1 tablespoon capers, rinsed, drained and chopped coarsely

1 tablespoon chopped fresh tarragon, chives and/or parsley

Coarse salt and freshly ground pepper

Instructions

Make the Egg Salad: Place eggs in a small saucepan and cover with cold water by 1 inch. Set over medium high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.
Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice. Let the eggs rest in the ice bath while you prepare the remaining ingredients.
Combine the remaining ingredients in a medium bowl. Peel the eggs and cut in half. Transfer the yolks to the bowl. Whisk all ingredients together until smooth. Cut the egg whites into a medium dice. Fold into the mayonnaise mixture. Season to taste with salt and pepper.
Transfer rye bread slices to a clean surface. Butter the bread. Place a handful of arugula leaves on top of the butter. Divide egg salad evenly between the slices of bread. Top each sandwich with radish slices if desired. Serve.

Keywords: egg salad, smørrebrød, simple, sandwich, capers, Danish, Scandinavian, Nordic

Easy Vegetarian Split Pea Soup with Barley

April 24, 2020 by Kristi Leave a Comment

It occurred to me the other day that I don’t have a split pea soup recipe on the site. Given that pea soup is a Nordic staple, I thought it was high time to fix that!

I considered doing something more traditional, with a ham hock or some other pork product added to the soup for meatiness and flavor. But then I decided that it would be nice to have a really good vegetarian version of split pea soup, one that was just as hearty and satisfying as those containing meat.

The inspiration for this Vegetarian Split Pea Soup with Barley comes from Deborah Madison’s indispensable Vegetarian Cooking for Everyone. What really caught my eye about her recipe was the inclusion of smoked paprika which gives the soup a smoky quality similar to what you might get with ham or bacon. Another small but impactful ingredient here is a tablespoon of soy sauce added at the end. While this isn’t enough to make your soup taste like soy sauce, it is just the right amount to amp up the umami factor, adding a savory depth that can be hard to achieve in vegetarian cooking. Add some aromatics and chopped fresh herbs and you’ve got yourself a satisfying base for vegetarian pea soup.

You will notice that the recipe calls for a pinch of baking soda. While this might seem odd or out of place, the baking soda actually helps soften the split peas more thoroughly and quickly by changing the pH level of the cooking liquid. But no more than a pinch! Too much baking soda can lead to off flavors in the final product.

Finally, I wanted to add something for textural contrast to give the soup a bit more heft. I immediately thought of pearl barley. I liked the idea of cooking it separately and topping each serving with a generous spoonful or two of hearty barley grains. This was just what I was looking for! I now had a savory, smoky and satisfying version of vegetarian (vegan, even!) split pea soup that could compete with its meaty counterparts any day of the week.

I hope you give this soul-warming soup a try. I know we can all use a little comfort food these days, and this Easy Vegetarian Split Pea Soup with Barley is both satisfying AND nourishing in the best of ways.

Easy Vegetarian Split Pea Soup with Barley

A soul-warming and delicious vegetarian split pea soup featuring smoked paprika and hearty pearl barley.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4-6 servings
Category: soups and stews
Cuisine: Nordic, Scandinavian
Diet: Vegan

Ingredients

2 tablespoons olive or canola oil

1 large onion, diced small

2 carrots, peeled and diced small

3 cloves of garlic, minced

2 teaspoons chopped fresh thyme or 1 teaspoon dried

1 teaspoon smoked paprika

1 teaspoon chopped fresh rosemary

1 ½ cups yellow split peas, picked over and rinsed

4 cups vegetable or low-sodium chicken broth

4 cups water

Pinch of baking soda

1 bay leaf

1 tablespoon soy sauce

2 tablespoons chopped fresh parsley

Coarse salt and pepper to taste

Cooked pearl barley for serving (see note)

Instructions

Heat oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until vegetables are tender and beginning to brown, 5-7 minutes. Add garlic, thyme, smoked paprika and rosemary and cook for an additional minute.
Add split peas, broth, water, baking soda and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are very tender, about 45 minutes to an hour.
Add soy sauce and parsley and season the soup to taste with salt and pepper. Garnish with pearl barley and serve.

Notes

I like to cook barley using the pasta method: Bring a large pot of water to a boil. Add barley and season with salt. Cook until the barley is tender, about 30-40 minutes. Drain and enjoy!

Keywords: easy, split peas, vegetarian, vegan, smoked paprika, barley, Nordic, soup

Roasted Broccoli Smørrebrød with Whipped Ricotta

April 10, 2020 by Kristi Leave a Comment

Are you familiar with the term “fancy toast”? Essentially, fancy toast is artisan bread that is toasted and then topped with a variety of tasty ingredients. Sounds a bit like smørrebrød doesn’t it? I thought so too! If it’s alright with you, I think we should extend our definition of smørrebrød to include open sandwiches that might otherwise fall into the fancy toast category. This is not much of a stretch, really. There are MANY different types of smørrebrød, and not all of them are served on the traditional rugbrød. I feel no need to limit ourselves to one type of bread as the base for our open sandwiches. And who doesn’t love toast!?

Which brings me to this DELICIOUS Roasted Broccoli Smørrebrød with Whipped Ricotta. This open sandwich is really something special….tender, caramelized roasted broccoli tossed with sun-dried tomatoes and briny olives, and it all sits on a bed of creamy, dreamy whipped ricotta.

Whipped Ricotta Cheese

We’ve all had ricotta cheese in a lasagna or other stuffed pasta, but have you ever had whipped ricotta? Somehow, whirling whole milk ricotta around in the food processor with a little olive oil takes this otherwise slightly grainy cheese to a new level of silky, billowy softness. I’m talking creme fraiche-like in texture.

While you could use part-skim rather than whole milk ricotta cheese here, it won’t have the same rich flavor or creamy texture. My advice? Stick with the real thing.

Whipped ricotta makes a fabulous creamy base for a vegetarian smørrebrød. And trust me, this roasted broccoli and whipped ricotta combination is only the beginning. I’m thinking garden tomatoes in the summer, roasted cubes of butternut squash in the fall…imagine the delicious possibilities!

Roasted Broccoli

If you’ve never roasted broccoli before, you are in for a treat. In only 20 minutes, the high heat of the oven produces crisp tender broccoli that is caramelized and incredibly flavorful. Toss in some tangy, briny flavor in the form of sun-dried tomatoes and olives and you’ve got an easy and delicious topping for your smørrebrød.

I really hope you give this Roasted Broccoli Smørrebrød with Whipped Ricotta a try! It is one of my new favorites and I think it will be one of yours, too.

Roasted Broccoli Smørrebrød with Whipped Ricotta

A delicious open sandwich featuring creamy whipped ricotta cheese, tender roasted broccoli, sun-dried tomatoes and briny olives.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 sandwiches
Category: smørrebrød
Cuisine: Scandinavian, Nordic, Danish
Diet: Vegetarian

Ingredients

For the Smørrebrød:

4 large slices rustic bread, such as sourdough, cut in half

1 garlic clove, peeeled

Whipped ricotta, recipe follows

Roasted Broccoli with Olives and Sun-Dried Tomatoes, recipe follows

For the Roasted Broccoli with Olives and Sun-Dried Tomatoes:

12 ounces broccoli florets, cut into 1-inch pieces (about 6 cups)

2 tablespoons extra virgin olive oil

Coarse salt and ¼ teaspoon red pepper flakes

3 tablespoons chopped good-quality olives, pitted (kalamata or a mix)

3 tablespoons chopped sun-dried tomatoes

1 teaspoon chopped fresh oregano

For the Whipped Ricotta:

1 ½ cups whole-milk ricotta cheese

3 tablespoons extra-virgin olive oil

Squeeze of fresh lemon juice

Coarse salt to taste

Instructions

Roast the broccoli: Preheat the oven to 425 degrees. Toss broccoli on a rimmed baking sheet with the olive oil, salt and red pepper flakes. Roast until tender and browned in spots, about 18-20 minutes, tossing once halfway through. Toss warm broccoli with olives, sun-dried tomatoes and oregano. Season with additional salt to taste.
Meanwhile, whip the ricotta: Transfer ricotta cheese, olive oil and lemon juice to a food processor and whip until smooth, scraping down the sides of the bowl as necessary. Season to taste with coarse salt.
Make the smørrebrød: Toast the bread and rub each piece with the peeled garlic clove. Generously spread with whipped ricotta and top with roasted broccoli mixture. Serve.

Keywords: roasted, broccoli, sun-dried tomatoes, olives, ricotta, whipped ricotta, fancy toast, smørrebrød

Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

March 28, 2020 by Kristi Leave a Comment

Well isn’t this open sandwich just a stunner! I love all my smørrebrød equally, I really do. But this Beet Hummus Smørrebrød is a real looker, as they say. Vibrantly pink roasted beet hummus topped with creamy, green avocado and (more pink!) pickled onions…this sandwich is easy on the eyes.

Oh, and it’s delicious and nutritious, too. If you’ve never had roasted beet hummus before, you are in for a treat. A little bit earthly and sweet (thanks to the beets) and a pleasantly garlicky (thanks to a bit of garlic roasted with the beets), this hummus is always a favorite, and not just because of its stunning color. Top that with slices of creamy avocado and piquant pickled onions and you’ve got an easy and wholesome vegan lunch with serious Scandi appeal.

Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

If you aren’t particularly attached to the fact that this sandwich is vegan, you could always top it with a fried or poached egg. Extra deliciousness, I promise.

You could also switch out the rugbrød for a more readily available bread, such as toasted sourdough or toasted multi-grain or whole-wheat (definitely TOASTED for added sturdiness). But extra Scandi points to you if you use a dense Danish rye bread. Rugbrød can be hard, if not impossible, to find in a bakery. Lucky for you I’ve got a super easy and doable recipe for rugbrød right here on the site. You’re welcome.

Think of this as your sexy New Nordic alternative to just plain old avocado toast. Please give it a try! You’ll be the coolest kid at the lunch table. And don’t forget to leave me a comment below if you do! I’d love to hear what you think. In love with the Nordic open sandwich and need more smørrebrød ideas? Absolutely! I’ve got you:

Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

A vibrantly stunning (and vegan) Nordic open sandwich with roasted beet hummus, creamy avocado and piquant pickled onions.

Author: Kristi
Prep Time: 30 minutes (not including hummus)
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: smørrebrød
Cuisine: Nordic, Scandinavian, Danish
Diet: Vegan

Scale

Ingredients

For the Smørrebrød:

4 slices dense rye bread, such as Easy Overnight Danish Rye (Rugbød)

1 cup Roasted Beet Hummus

1-2 avocados, sliced

Extra-virgin olive oil for drizzling

Coarse salt and freshly ground pepper

Quick Pickled Onions, recipe follows

Sprouts or microgreens for serving, optional

For the Quick Pickled Onions:

1 red onion, sliced thin

¼ cup water

¼ cup red wine vinegar

¼ cup white vinegar

½ teaspoon fine salt

¼ teaspoon chile pepper flakes

3 tablespoons sugar

Instructions

Make the Quick Pickled Onions. Place the sliced red onion in a medium bowl or quart-size Mason jar. Heat remaining ingredients over medium until mixture just comes to a boil. Pour over onions. Let sit at room temperature for at least 30 minutes. (Quick Pickled Onions keep in the fridge for up to a week).
Assemble the Smørrebrød. Transfer sliced bread to a clean work surface. Spread the surface of each slice of bread with a generous layer of Roasted Beet Hummus. Top with sliced avocado and a drizzle of oil. Season with salt and pepper. Garnish with Quick Pickled Onions and sprouts or microgreens, if desired. Serve.

Keywords: smørrebrød, smørgås, open sandwich, vegan, vegetarian, beet, hummus, easy, lunch, avocado, Danish, Nordic, Scandinavian

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

March 17, 2020 by Kristi Leave a Comment

Who puts cold potatoes on a sandwich? Scandinavians do. And it’s downright delicious.

This New Potato Smørrebrød is one of the first Nordic open sandwiches I attempted to make in my own kitchen after learning how to bake my own rugbrød. I needed to find a way to put that deliciously dense rye bread to use, and I was a bit new to the whole world of smørrebrød. This new potato Nordic open sandwich captured my heart and led to an intense interest (some might say obsession) for smørrebrød that continues to this day.

The way the flavors of this New Potato Smørrebrød come together is unexpectedly delightful. I would never have thought that cold potatoes on a sandwich would be such a great idea. It turns out that dense rye bread topped with greens, thin, tender slices of potato, a dollop of garlicky aïoli and a shower of crispy shallots is pure culinary magic.

If you happen to have some leftover boiled potatoes in the fridge, go ahead and use them. And if you want to skip making your own Crispy Fried Shallots, I’m fine with that. You can make your life a little easier by buying crispy onions at the store (although the homemade ones are pretty special and you SHOULD give them a try sometime).

Keep a close eye on the boiled potatoes…it’s nice if they are not overcooked as they slice more easily without falling a part. JUST tender potatoes is what you are after here.

If you really want to take your Nordic culinary vibes to the next level, bake a batch of rugbrød and give this New Potato Smørrebrød a try. It is so surprisingly delicious and so very Scandinavian. Let me know how it goes in the comments below! I always love hearing from you. Need some more smørrebrød recipes? I’ve got you covered:

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

An easy recipe for a classic Scandinavian open sandwich featuring sliced new potatoes, garlicky mayo and irresistable crispy fried shallots.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 small sandwiches (serves 2)
Category: smørrebrød
Cuisine: Scandinavian, Nordic, Swedish

Ingredients

For the Smørrebrød:

4 thin slices dense rye bread such as rugbrød

Butter for spreading, preferably salted

A handful or two of baby arugula leaves

8-10 small red or yellow potatoes

Garlic Aïoli, recipe follows

Crispy Onions, such as the Lars brand, or homemade Crispy Fried Shallots

Chopped chives, microgreens and/or sprouts

Coarse salt and freshly ground pepper

For the Garlic Aïoli:

1 small garlic clove

1 teaspoon lemon juice

1/4 cup prepared mayonnaise

1 teaspoon extra-virgin olive oil

Coarse salt and pepper

Instructions

Place new potatoes in cold water. Bring to a boil over medium-high heat and continue to cook for 10-15 minutes, until potatoes are tender but not falling apart. Smaller potatoes will obviously cook more quickly than larger potatoes. Check doneness by piercing a potato or two with the tip of a sharp knife. It should slide in and out easily without much resistance. Drain potatoes and rinse with cold water. Set aside to cool. Potatoes can be prepared up to two days in advance. Store in the refrigerator.
Make the Garlic Aïoli: Mince garlic clove and let sit in lemon juice for 10 minutes or so to mellow out the raw garlic flavor. Add mayonnaise and olive oil. Season with salt and pepper to taste. Aioli can be made up to two days in advance. Store in the refrigerator until ready to use.
Butter each slice of bread. Place a layer of baby arugula leaves on top. Slice new potatoes into thin (1/4 inch thick) slices and arrange artfully over the arugula. Salt and pepper the potato slices to taste. Spoon aïoli over potatoes (I like to place the sauce in the center between the two rows of potato slices) and scatter crispy onions or shallots and chives, microgreens and/or sprouts on top. Serve.

Notes

Keywords: smørrebrød, smörgås, open sandwich, rye, rugbrød, new potato, Scandinavian, Nordic, aïoli, Danish

Easiest and Best Creamy Roasted Cauliflower Soup (Dairy-Free)

March 13, 2020 by Kristi Leave a Comment

I love creamy vegetable soups, and I have a few favorites that I rotate throughout the year depending on what is in season. This Roasted Cauliflower Soup is one that I make throughout fall and winter, and it’s definitely something I look forward to when the weather begins to turn chilly.

Cauliflower is definitely having a moment. What was once a boring, bland vegetable for the crudité tray is now the darling of the culinary world. People make it into rice and use it to make pizza crust. Who knew that was even possible? And possibly the most important advancement in cauliflower cookery…..ROASTING. Yes, the high heat of the oven works its transformative magic on cauliflower, coaxing out a toasty sweetness from this otherwise mild-flavored vegetable.

Roasting = Flavor

As I began developing the recipe for this Roasted Cauliflower Soup, I began to wonder if the roasting step was actually necessary. There are plenty of recipes for cauliflower soup that simply call for sautéing aromatics in olive oil or butter and then simmering the cauliflower florets in broth prior to pureeing the soup. This seemed appealing and straightforward so I decided to give it a try.

You’ve probably already guessed the results of my experiment…the toasty depth of the roasted cauliflower was sorely missed and the soups was, well, kind of bland and boring. The takeaway: Roast your cauliflower. And while you’re at it you might was well add the onion and garlic to the sheet pan as well! This eliminates the extra step of sautéing the aromatics prior to adding the broth and roasted cauliflower to the pot. And as we already know, roasting = flavor.

Add Rice for a Creamy Texture

Finally, I wanted my Roasted Cauliflower Soup to be creamy. I tried a few different versions that called for cream or butter to finish the soup, but I just didn’t love the way the dairy muted the flavor of the roasted cauliflower. And then I remembered a little trick I picked up in culinary school for thickening vegetable soups: add a couple of tablespoons of rice to the broth and vegetables as they simmer. After a trip through the blender, this modest amount of rice provided luxurious, creamy body to the soup without any dairy at all. I most definitely had a a winner of a soup at this point, and it was surprisingly dairy-free and vegan!

Keep the Garnishes Simple

But how to garnish it? I tried several options, including a parsley-caper relish (overpowering) and toasted rye breadcrumbs (couldn’t get them quite crisp enough). I finally decided to keep it simple and toss some cubes of sourdough bread in olive oil, salt and pepper and toast them in the oven (it was already on, after all). This, along with a drizzle of olive oil and a sprinkle of chopped chives, was just what the soup needed to finish it off with a little something crispy, colorful and satisfying. If you happen to have a loaf of Danish Oat Bread or Chive Ricotta bread, either one would make fabulous croutons!

I hope you give this soup a try! You can probably just squeeze it in before spring arrives in earnest. It makes an excellent light supper any night of the week.

Creamy Roasted Cauliflower Soup

An easy and delicious roasted cauliflower soup. Creamy, full of flavor and dairy-free!

Author: Kristi
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 servings
Category: soup
Cuisine: Nordic, Scandinavian

Ingredients

For the Soup:

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, sliced

1 large head cauliflower, cored and cut into 1 inch pieces

3 garlic cloves, smashed

4 cups vegetable or low-sodium chicken broth

2 cup water

2 tablespoons white rice

1 bay leaf

Coarse salt and freshly ground pepper

1 tablespoon freshly squeezed lemon juice

Croutons and chopped fresh chives for serving

For the Croutons:

2 cups of bite-size bread cubes (I like sourdough or a rustic country loaf)

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss onion, cauliflower and garlic with olive oil and a sheet pan. Season with salt and pepper. Roast vegetables until tender and caramelized, stirring occasionally, about 30-35 minutes.
Transfer roasted vegetables to a dutch oven or large saucepan. Add broth, water, rice and bay leaf. Bring to a boil and reduce to a simmer. Continue to cook until rice is tender, about 20 minutes.
While the soup simmers, make the Croutons. Toss bread cubes with olive oil on a rimmed baking sheet. Season with salt and pepper. Bake until toasty golden brown, about 7-9 minutes. Remove from the oven and set aside.
Remove bayleaf from the soup. Puree soup in two batches in a blender until smooth (or use an immersion blender if you have one). Return soup to pot.
Bring soup back to a simmer over low heat. Add lemon juice and season to taste with salt and pepper. Serve with Croutons, a drizzle of olive oil and a shower of chopped fresh chives.

Keywords: cauliflower, soup, winter, fall, vegan, vegetarian

Roasted Salmon Salad with Capers and Parsley

March 3, 2020 by Kristi Leave a Comment

A fun fact about me…..I used to hate salmon. I kind of thought salmon and I were a lost cause until I came across Jeffery Steingarten’s book, The Man Who Ate Everything. In it he talks about how when he was named the food critic for Vogue magazine, he took it upon himself to eliminate all of his food biases. He felt that it wasn’t fair, as a food critic, to bring his personal dislikes to the table. And how did he do this? By eating the foods he disliked over and over again until he learned to like them. I thought this might be a way in for me with salmon. I found a few relatively enticing recipes and began to frequently include salmon in my dinner rotation. It took a couple of months, but I eventually came to not only like but LOVE salmon. Is there something you wish you liked to eat but don’t? Keep eating it and see what happens.

Thanks to my little experiment, I now have a wonderful repertoire of salmon recipes to draw on when the mood strikes. This Salmon Salad with Capers and Parsley is one of my favorites. It comes together in a flash, and its bright, bold flavors are just the thing to play off of the silky, richness of the salmon. It you are not a salmon lover already, this is definitely one of those gateway dishes that may just help you change your mind.

This Salmon Salad with Capers and Parsley originally appeared in an issue of Everyday Food magazine by Martha Stewart. That original version is very similar to this one except that it calls for poaching the salmon rather than roasting it. You could certainly poach the salmon here if you would rather, but I just love the simplicity and texture of salmon roasted at high heat in the oven. It always comes out perfectly cooked; firm but still silky smooth.

You are going to want something crispy to serve along side this salad, preferably something sturdy enough to scoop a spoonful or two of salad on as you go. A toasted sourdough or rustic loaf would be very nice, but if you want maximum Nordic vibes, I suggest making a batch of Rye and Oat Crispbread to serve with it. It’s perfect for scooping up luxurious bites of salad.

I hope this delicious Salmon Salad with Capers and Parley turns you into a salmon lover if you aren’t one already. Simple, fast and only 6 ingredients means minimal effort for maximum flavor. What are you waiting for? Give it a try and leave me a note in the comments to let me know what you think. I always appreciate your feedback!

Roasted Salmon Salad with Capers and Parsley

A deliciously simple warm salad with the bold flavors of capers and parsley and silky, rich salmon.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: dinner
Method: roasting
Cuisine: Nordic, Scandinavian

Scale

Ingredients

2 tablespoons extra-virgin olive oil, plus more for rubbing on salmon

2 tablespoons red wine vinegar

½ small red onion, thinly sliced crosswise

3 tablespoons capers, drained and rinsed

½ cup Italian parsley leaves (stems removed)

Coarse salt and freshly ground pepper

3 6-ounce salmon filets (skin on is fine)

Instructions

Preheat oven to 500 degrees. Combine olive oil, vinegar, red onion, capers, parsley and ¼ teaspoon coarse salt in a serving bowl. Let sit while you prepare the salmon.
Line a rimmed baking sheet with aluminum foil and place salmon filets on top. Rub with olive oil and season with salt and pepper.
Roast salmon until just cooked through, about 10 minutes.
While it is still warm, flake salmon into bite size pieces (leaving skin behind on the baking sheet) and add it to the bowl. Stir to combine. Season with additional salt and pepper to taste. Serve with Rye and Oat Crispbread or toasted sourdough or country bread.

Notes

Adapted from Everyday Food magazine.

Keywords: salmon, salad, capers, parsley, easy, simple

Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

February 8, 2020 by Kristi Leave a Comment

When I teach smørrebrød workshops or host the occasional catering event featuring a selection of open Nordic sandwiches, this classic Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots is almost always the favorite. There’s just something about the combination of dense rye, savory roast beef and exotic Danish remoulade that is downright magical. Add that shower of Crispy Fried Shallots on top and you’ve got yourself an easy to assemble, show-stopper of a sandwich.

Let’s take a moment to discuss the anatomy of a properly assembled Nordic open sandwich, shall we? I walk through this in my post, The Basics of Smørrebrød, but it’s worth a little refresher I think before you go forth and create your own sandwiches.

Start with Dense Rye Bread

This Danish rye bread is called rugbrød and it is what generally forms the base of smørrebrød. Every now and then you’ll see a Nordic open sandwich that calls for a toasted white sourdough or country loaf, but dense, dark rugbrød is the norm. Rugbrød is often made with a sourdough starter, but I have an easy and delicious overnight recipe for rugbrød that uses instant yeast and only easy-to-find ingredients. It’s one of the most popular recipes here on the site and surprisingly authentic for how simple it is.

A Generous Slather of Good Butter

Most smørrebrød begins with a layer of good-quality, salted butter. I use a European-style butter for mine (which contains a higher content of butterfat than its American counterpart). For extra credit you might want to seek out a Scandinavian butter, such as Lurpak or Finlandia. Both are excellent. Not only does butter impart richness and flavor, it also acts as a barrier between the bread and the ingredients on top and gives the lettuce something to adhere to.

A Layer of Greens

The greens not only bring a crisp freshness to your sandwich, they also provide color and visual appeal, an important part of smørrebrød.

Artfully Arranged Toppings

Finally, our toppings become the star of the show, bringing everything together. Since the open sandwich has no top, take a little time to arrange your toppings in a visually appealing fashion. No one needs you to be Picasso here, but a little attention to the visual appeal of your smørrebrød makes for a beautiful presentation. And it’s a fun opportunity to bring some creativity to your food which is always welcome!

Alright. I think we’ve covered the basics. Now go grab that recipe for Easy Overnight Rugbrød and make this tasty Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots! It’s a hands-down favorite in my experience. And let me know if you give it a try in the comments below! I always love hearing from you. Looking for more smørrebrød ideas? I’ve got you covered:

Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

A classic Danish Smørrebrød (Nordic open sandwich) featuring hearty rye bread, roast beef, curry remoulade sauce and crispy shallots.

Author: Kristi
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 open sandwiches 1x
Category: smørrebrød, lunch. Danish
Cuisine: Scandinavian, Nordic, Danish

Scale

Ingredients

For the Smørrebrød:

4 thin slices dense rye bread (such as rugbrød)

Butter for spreading, preferably salted

A handful or two of baby arugula leaves or other small lettuces

8-10 slices roast beef (thinly sliced)

Danish Remoulade, recipe follows

Crispy Fried Shallots, or store bought cripsy onions, such as the Lars brand

For the Danish Remoulade:

½ cup prepared mayonnaise

2 tablespoons skyr or greek yogurt

1 heaping teaspoon dijon mustard

1 tablespoon capers, coarsely chopped

2 tablespoons dill pickles, finely chopped

1 tablespoon finely chopped shallot

2 tablespoons chopped fresh parsley

¾ teaspoon curry powder

Instructions

Prepare the Danish Remoulade: Combine ingredients together in a small bowl. Stir until incorporated.
Assemble the Smørrebrød: Transfer bread slices to a clean work surface. Butter the bread. Top each slice with a handful of lettuce and a couple of slices of roast beef. Spoon a generous dollop of the Danish Remoulade on top. Sprinkle with Crispy Fried Shallots. Serve.

Keywords: roast beef, Danish, remoulade, open sandwich, smørrebrød