Smørrebrød

Chickpea Salad Smørrebrød

June 26, 2019 by Kristi Leave a Comment

This may come as a shock, but the life of a food blogger is not nearly as well-nourished as you might think. Generally on the days when I’m testing recipes, I’m grabbing a small bite of something here, a little taste there, and the next thing you know it’s 3:00 and I’ve nibbled my way through the day. This leaves me feeling depleted and less than energetic by late afternoon. The obvious antidote to this is lunch, something nourishing that will sustain me through the afternoon hours. But preparing a midday meal for myself isn’t always as easy as sounds. When I’m involved in a project, the last thing I want to do is stop and take the time to make something to eat, just for me.

Perhaps I need to think of preparing a nourishing, easy lunch just for me as a deliberate act of self care, a gift to my future self who would otherwise be famished and cranky by 3:00. So often we think that if we are not preparing food for our families or the people we love, why bother? Instead we opt for a handful of chips, a bowl of cold cereal or leftovers from a Tupperware container while we stand at the refrigerator with the door open. When we are busy or simply alone in the kitchen, it is easy to send ourselves the message that we are not worth the effort.

But of course we are worth the effort. We are deserving of nourishment, each and every day, regardless of whether there is anyone else around or not. Preparing a meal for ourselves doesn’t have to be complicated; simple and delicious will do. What we need are recipes we can turn to for a quick and easy lunch, hopefully with some components that can be prepared ahead of time so that making a nutritious, energizing midday meal becomes as easy as grabbing a tub of hummus and a bag of pita chips.

This Chickpea Salad Smørrebrød is just that sort of thing. Creamy, herby and fresh, this salad is essentially a vegetarian version of a classic tuna or chicken salad. Piled high on rye bread and fresh greens, it makes an amazing open face sandwich. And if you are the kind of person who always has a can of chickpeas in the pantry, you probably have most of these ingredients around the house already. The salad keeps nicely in the fridge for a couple of days so feel free to make it ahead of time. If you want to make it vegan, simply skip the butter on the bread and substitute vegan mayonnaise for the mayonnaise and skyr combination.

Show yourself some love the next time you are hungry and alone in the kitchen but feel “too busy” to nourish yourself. Whip up a batch of Chickpea Salad, just for you. Heap it on top of toasted bread and fresh greens. Maybe even set a place at the table for yourself, sit down and enjoy your own company. It’s a nice little reminder that you are worth the effort.

Chickpea Salad Smørrebrød

A creamy, herby chickpea salad with crisp celery and briny capers. Perfect for piling high on rye bread with fresh lettuce greens.

Author: Kristi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 4-6 open sandwiches
Category: smørrebrød
Cuisine: Nordic, Scaninavian

Ingredients

For the Smørrebrød:

4 thin slices of dense rye bread

Butter for spreading

Chickpea Salad, recipe follows

A couple of handfuls of baby arugula or other baby lettuces

Thinly sliced radishes, optional

For the Chickpea Salad:

2 tablespoons mayonnaise

1 tablespoon Icelandic yogurt (skyr) or Greek yogurt

2 teaspoons dijon mustard

1 tablespoon fresh lemon juice

⅓ cup finely diced celery (about 1 large stalk)

¼ cup minced red onion

2 tablespoons capers, rinsed and drained

1 15 ounce can chickpeas, rinsed and drained, chickpeas coarsely chopped (some will remain whole)

1 tablespoon chopped chives

1 tablespoon chopped dill

1 tablespoon chopped flat leaf parsley

Coarse salt and freshly ground pepper

Instructions

Make the Chickpea Salad: Whisk mayonnaise, yogurt, mustard and lemon juice together in a medium bowl. Add remaining ingredients except salt and pepper and stir together. Season to taste with salt and pepper.
To assemble the sandwiches, arrange bread on a clean work surface. Butter the bread. Add a layer of greens. Top with Chickpea Salad, dividing the salad equally between the four slices of bread (you may have some left over depending on the size of your bread slices). Artfully arrange radishes on top. Serve.

Notes

The Chickpea Salad keeps nicely in the fridge for up to 2 days.

Other delicious toppings for this sandwich include sliced tomatoes, avocados, sprouts, microgreens…just to name a few.

Keywords: chickpea, salad, Nordic, Scandinavian, smørrebrød, sandwich, rye, lunch, vegetarian, vegan, easy

Caramelized Leek and Snap Pea Salad Smørrebrød

May 13, 2019 by Kristi Leave a Comment

The inspiration for this recipe came from the May 2019 issue of Martha Stewart Living. Do you subscribe to any magazines in print form? I used to get quite a few and stopped a few years ago when everything became available online. Why pay for a subscription when I can get everything online for free, right? Well, a few months ago I realized that I missed my print issues. I missed the simple pleasure of opening up the mailbox and finding a new issue inside. I missed sitting down with a cup of coffee and actually flipping through the pages. I missed having my magazines on the coffee table where I could return to them when I had a few moments of downtime. So I resubscribed to a few favorites, Martha Stewart Living being one of them. As I see it, indulging in a magazine subscription is an easy and affordable way to treat myself to something that brings me joy. Sometimes it’s those simple, small pleasures that brighten the everyday and make all the difference.

Which brings us to this open sandwich, another small way to treat yourself to something simple and delicious. Creamy ricotta, caramelized leeks and a lemony snap pea salad on top of toasted sourdough. Need I say more? The whole thing takes about 30 minutes if you prep the salad while the leeks are cooking. It makes a delicious and filing lunch or a hearty first course or side to a cup of soup for dinner. And you could definitely pack this for lunch on the go. Use crispbread or crackers in place of the toast, pack the ricotta, leeks and salad separately and assemble your sandwiches when you are ready to eat. Treat yourself to the little things, friends. They matter more than you think they do. What are some simple things that bring you joy that you can weave into your everyday life?

Caramelized Leek and Snap Pea Salad Smørrebrød

A delicious and hearty spring open sandwich topped with creamy ricotta, caramelized leeks and a lemony snap pea salad.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 open sandwiches
Category: smørrebrød, sandwich
Cuisine: Nordic, Scandinavian

Ingredients

For the Smørrebrød:

4 slices (or 2 slices cut in half if pieces are large) sourdough or country bread, toasted

½ cup whole milk ricotta cheese

Caramelized Leeks, recipe follows

Snap Pea Salad, recipe follows

Chopped chives for sprinkling

Finely grated lemon zest for sprinkling

¼ cup pine nuts, toasted

For the Caramelized Leeks:

3 tablespoons extra-virgin olive oil

3-4 leeks, white and light green parts only (about 5 cups sliced)

Coarse salt and freshly ground pepper

1 teaspoon minced fresh thyme

For the Snap Pea Salad:

2 cups sugar snap peas, trimmed and sliced thin on a diagonal

2 tablespoons extra-virgin olive oil

2 teaspoons lemon juice

½ teaspoon finely grated lemon zest

1 tablespoon chopped fresh chives

Coarse salt and freshly ground pepper

Instructions

Make the Caramelized Leeks: Slice leeks in half lengthwise and rinse thoroughly under running water. Leeks grow in sandy soil so it’s important to take the time to rinse carefully between each layer. Cut leeks into thin slices. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add leeks and season with ½ teaspoon salt. Cook, stirring frequently, until the leeks start to brown, about 5-7 minutes. Reduce heat to medium low and continue to cook until leeks are golden brown and almost jam-like, about 20-25 minutes. Add thyme and season to taste with salt and pepper.
While the leeks are cooking, make the Snap Pea Salad. Combine snap peas with olive oil, lemon juice, lemon zest and chives in a medium bowl. Stir and season to taste with salt and pepper. Set aside.
If you haven’t already, toast the bread. Spread each slice generously with ricotta cheese. Top with a spoonful of the leeks and the snap pea salad. Sprinkle with chives, lemon zest and pine nuts. Serve immediately.

Keywords: smørrebrød, nordic, open sandwich, snap peas, leeks, spring

Smoked Salmon and Fennel Salad Smørrebrød

May 6, 2019 by Kristi Leave a Comment

*Smoked Salmon Smørrebrød with Fennel Salad*

Smoked salmon is a very popular ingredient in the Nordic countries. Salmon can be hot or cold-smoked: In the first instance, the salmon is smoked over heat that is greater than 120 degrees F. The result is a firm-fleshed, intensely smoky fish that has a cooked texture. Cold-smoked fish, on the other hand, is smoked at temperatures less than 80 degrees F. This process doesn’t really cook the fish so the texture is silky and smooth, more like raw salmon.

One of the most notable forms of Nordic cold-smoked salmon is gravlax: salmon that is cured in salt, sugar and dill. Some home recipes for gravlax call for simply rubbing the salmon in a salt and herb mixture and leaving it to cure in the refrigerator for a few days. These versions take on the intense flavor of the rub through the curing process but are not actually smoked in any way. Other recipes call for curing AND smoking at a low temperature (below 80 degrees, as mentioned above) giving it that characteristic smoky flavor.

I am not ambitious enough to either cure or cold-smoke my own fish. There are many different brands of tasty and affordable smoked salmon available in the grocery store which suit me and my lazy ways just fine. My current favorite is the Whole Catch brand of gravlax from Whole Foods. It’s delicious…a lemon and dill rub and just the right amount of smoke. It makes an excellent (and easy) star of the show for my latest smørrebrød creation.

I love the simple sophistication of this combination: Dark rye bread, leafy greens and gravlax topped with a simple, crisp salad of thinly shaved fresh fennel. It takes just minutes to assemble but tastes like something far more involved. And that’s what it’s all about, right? Minimal effort, maximum flavor and serious Nordic vibes.

Smoked Salmon and Fennel Salad Smørrebrød

A delicious Nordic open sandwich featuring store bought gravlax and a crisp fennel salad.

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

Scale

Ingredients

For the Smorrebrod:

4 thin slices of dense rye bread

Butter for spreading

Tender lettuce leaves, such as butter lettuce

4 ounces thinly sliced cold-smoked salmon, such as gravlax

Fennel Salad, recipe follows

Extra-virgin olive oil for drizzling

Fennel fronds or chopped fresh dill for garnish

For the Fennel Salad:

1 large fennel bulb, thinly sliced, fronds reserved for garnish

½ teaspoon finely grated lemon zest

4 teaspoons lemon juice

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

Instructions

Make the Fennel Salad: Combine all ingredients in a medium bowl. Toss lightly and season to taste with salt and pepper.
Transfer slices of bread to a clean work surface. Spread each slice with butter and top with lettuce leaves.
Divide smoked salmon evenly between the four slices of bread. Top with fennel salad. Drizzle each sandwich with olive oil and sprinkle with fennel fronds or chopped dill. Serve.

Notes

Adapted from the May 2010 issue of Everyday Food magazine.

Keywords: smoked salmon, smørrebrød, sandwich, rye, fennel

Chive Ricotta Bread

May 1, 2019 by Kristi Leave a Comment

Just as the last of the snow melts, chives begin peeking from the earth in our backyard garden. This is a lovely thing because buying them at the grocery store in those tiny plastic containers for three dollars a pop gets really old after awhile. But a chive lover does what she must…I would be hard pressed to go without them entirely during the winter months. Their yearly return is a joyous occasion that marks the beginning of the growing season and just a little more money in my pocket as I can cross “tiny container of fresh chives” from the weekly grocery list.

Chopped chives on a cutting board — Chopped chives

Once the chive plants are big enough to feel abundant, and I feel that I can snip away at them with abandon, I make this delicious bread. It is about as simple to make as a yeast bread can be and comes together in no time. The combination of rich ricotta cheese and fresh chives creates a tender, lively bread that is perfect for smørrebrød topped with delicate spring ingredients. It is also particularly good toasted for breakfast and spread with salted butter.

Spring smørrebrød on Ricotta Chive Bread — Spring smørrebrød on Chive Ricotta Bread

There is something so reassuring and comforting about returning to a seasonal recipe at the same time every year. It serves as a gentle reminder of the reliable rhythms of the earth and the cycle of the seasons. Yes, it was a long winter. But spring is here and it’s time to make Chive Ricotta Bread again, thank goodness. If you are lucky enough to have a surplus of chives in your life at the moment, I encourage you to give this easy bread a try. I guarantee it will be something you look forward to each spring as the chives make their long-awaited reappearance.

Chive Ricotta Bread

A tender, lively bread studded with fresh chives. Perfect for spring!

Author: Kristi
Prep Time: 15 minutes + 1 hour and 45 minutes rising time
Cook Time: 40 minutes
Total Time: 2 hours and 40 minutes
Yield: 1 loaf 1x
Category: breads, spring, chives, smørrebrød, lunch
Method: baking
Cuisine: Nordic, Scandinavian

Scale

Ingredients

1 cup warm water (just warm to the touch)

⅓ cup whole milk ricotta cheese

1 teaspoon fine salt

1 tablespoon granulated sugar

2 cups bread flour

1 cup spelt flour (or an additional cup of bread flour)

2 teaspoons instant yeast

½ cup chopped fresh chives

Instructions

Place all ingredients in the work bowl of stand mixer. Attach the dough hook and mix on low until dough begins to come together, scraping down the sides of the bowl as necessary.
Increase speed to medium and knead for 3-4 minutes or until dough is soft and slightly tacky (but not sticky) and clears the sides of the bowl. You can also mix and knead the dough by hand but it will take longer.
Remove bowl from mixer. Cover with plastic wrap and set dough aside to rise at room temperature for 60 minutes.
Meanwhile, grease a 9 x 5 inch loaf pan. Transfer dough from the mixing bowl to a clean work surface. Pat dough into a rectangle that is approximately as wide as the loaf pan (9 inches). Working with the side closest to you, roll the dough away from you creating a cylinder shape. Tuck the ends under and pinch the seams together. Place the loaf, seam side down, in the prepared pan.
Cover loosely with greased plastic wrap and set aside to rise until the dough is about 1 inch above the loaf pan, about 45 minutes (the time will vary depending on the temperature of you kitchen).
Meanwhile, heat the oven to 350 degrees. Once dough has risen, slash the top of the loaf decoratively with a sharp knife or lame. Place the pan in the oven and bake for 35-40 minutes or until an instant read thermometer inserted into the center of the loaf reads 190 degrees F.
Remove from the oven and carefully tilt the loaf out of the pan and onto a wire cooling rack. Cool completely before serving. Store any leftover bread in plastic wrap at room temperature for 3-4 days.

Notes

Adapted from the Spring 2016 issue of Sift Magazine, a King Arthur Flour Publication

Keywords: bread, ricotta, chives, spring, smørrebrød

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

April 16, 2019 by Kristi Leave a Comment

Whenever I am in Minneapolis, I make a point of visiting the American Swedish Institute. Part museum and part cultural center, the ASI offers a glimpse inside the historic home of Swan and Christina Turnblad, Swedish immigrants who settled in Minnesota in the late 1800’s. Attached to this grand mansion is the Nelson Cultural Center, a sleek, modern building that houses exhibition space, a gift shop, classrooms and Fika, the institute’s delightful Nordic-inspired cafe.

*The American Swedish Institute in Minneapolis, Minnesota*

The last time I had lunch at Fika, I ordered a delicious open face sandwich (called smørrebrød in Danish and smörgås in Swedish) that inspired this recipe. Dense rye topped with buttery salmon, creamy mustard dill sauce and diced pickled beets, this sandwich is a dinner-worthy affair that is deceptively simple to prepare. The mustard sauce comes together in a snap while the salmon roasts in the oven, and the whole thing can be on the table in less than half an hour. I may not be able to visit the ASI or Fika as often as I would like, but I can whip this sandwich together on a Tuesday night for a quick (and delicious) Nordic fix. Thank you, Fika, for all of the delicious lunches I’ve enjoyed over the years and for the ongoing culinary inspiration. I’ll be back soon!

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

Dense rye bread topped with watercress, roasted salmon, creamy mustard dill sauce and pickled beets

Author: Kristi
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 sandwiches 1x
Category: smørrebrød
Method: sandwich
Cuisine: Nordic, Scandinavian

Scale

Ingredients

For the Smørrebrød:

4 this slices of dense rye bread

Butter for spreading

Coarse salt and freshly ground pepper

4 small salmon filets (skin-on is fine)

Olive or canola oil for drizzling and brushing

A few handfuls of watercress (baby arugula or spinach would be a fine substitute)

Creamy Mustard Dill Sauce, recipe follows

Spicy Pickled Beets, for serving

Fresh dill, for serving

For the Creamy Mustard Dill Sauce:

2 teaspoons olive oil or canola oil

1 shallot, minced fine

¼ cup dry white wine

2 tablespoons dijon mustard

½ cup heavy cream

2 tablespoons water

1 tablespoon chopped fresh dill

Instructions

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil (for easy clean-up) and brush with olive or canola oil. Don’t bother to brush the pan with oil if you are using skin-on filets. Set aside.
Place salmon filets, skin side down, on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast until done to your liking. (I like mine just cooked all the way through which will take about 10-12 minutes).
Meanwhile, make the Creamy Mustard Dill Sauce: Heat oil in small saucepan over medium heat until shimmering. Add shallot, reduce heat to medium-low and sauté until soft, 1-2 minutes.
Add white wine and simmer until reduced by half, about 2 minutes.
Add mustard, cream and water. Simmer until thickened slightly, 2-3 minutes.
Remove from heat and add fresh dill.
Arrange bread slices on your work surface. Butter the bread.
Add a handful of watercress to each slice of bread.
Remove salmon from the baking sheet, leaving the skin behind if necessary by coming between the salmon and the skin with a thin metal spatula. It should come up quite easily. Place a salmon filet on top of watercress on each slice of bread.
Artfully arrange a generous dollop of mustard sauce and a spoonful of pickled beets around or on top of the salmon. Garnish with fresh dill. Serve immediately.

Notes

Recipe inspired by a dish at Fika, the cafe at the American Swedish Institute in Minneapolis, Minnesota

Keywords: smørrebrød, Nordic, Scandinavian, smörgås, sandwich, salmon, mustard, pickled beets

Herbed Yogurt Sauce

March 8, 2019 by Kristi Leave a Comment

This versatile sauce is an excellent one to have in your kitchen repertoire. Easy and packed with garlic and herb flavor, it goes nicely with all manner of vegetables, as a sauce for your lunchtime smørrebrød, or stirred into cooked lentils or chickpeas. You can play around with the types of tender herbs you use here. I chose dill and chives for spring, but come summer I might use basil, Italian parsley or cilantro. Or a combination of all three!

Herbed Yogurt Sauce

A creamy, garlicky, herby sauce that goes nicely with just about everything.

Author: Kristi
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 cup
Category: sauce
Cuisine: scandinavian, nordic

Ingredients

1 garlic clove, minced with a little salt and mashed to a paste using the side of your knife

1 cup plain whole milk yogurt

½ teaspoon ground cumin

⅛ teaspoon cayenne pepper

¼ cup chopped dill

¼ cup chopped chives

1 teaspoon extra-virgin olive oil

Coarse salt

Instructions

Combine all ingredients in a medium bowl. Season with salt to taste. Cover and store in the refrigerator until you are ready to use, preferably at least an hour or so to allow the flavors to marry. The sauce can be stored for up to three days refrigerated.

Notes

Adapted from In my Kitchen by Deborah Madison.

Keywords: yogurt, sauce, dill, chives

Balsamic-Glazed Mushroom Smørrebrød with Garlicky White Bean Purée

February 28, 2019 by Kristi Leave a Comment

balsamic glazed mushroom smørrebrød on sourdough with garlicky white bean puree and arugula — Balsamic-Glazed Mushroom Smørrebrød with Garlicky White Bean Purée

This is the time of year when I simultaneously crave something a little healthier AND something hearty and satisfying to carry me through these (hopefully) final days of winter. Let’s face it….a crisp salad just isn’t going to cut it. This Nordic open sandwich, however, 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. We are breaking a couple of the “rules 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 toasted sourdough. It makes a perfect wintertime lunch. If you are taking this on the go, I would suggest swapping out the toast from some rye crispbread and keeping the components separate until you are ready to assemble them and eat.

Balsamic-Glazed Mushroom Smørrebrød with Garlicky White Bean Purée

A tasty open face sandwich with glazed mushrooms and white been purée and sourdough bread. It also happens to be vegan!

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

Scale

Ingredients

2 large slices of sourdough bread

1 garlic clove, peeled

Garlicky White Bean Purée (recipe follows)

Handful of baby arugula

Balsamic-Glazed Mushrooms (recipe follows)

Instructions

Toast bread and slice on the diagonal in deep triangle shapes. Rub garlic clove over the surface of one side of the toast.
Spread a generous layer of Garlicky White Bean Purée over each slice of toast (there will be some purée 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.

Garlicky 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

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.

Balsamic-Glazed Mushrooms

2 tablespoons extra-virgin olive oil

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

Course salt

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

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.

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

Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas

February 27, 2019 by Kristi Leave a Comment

Remember that very traditional new potato smørrebrød I shared with you recently? This is a somewhat unconventional take on that concept. The same dense rye bread, butter and greens for a base, but this time topped with buttery roasted squash half-moons, spicy harissa mayonnaise, cilantro and pepitas. A complete break from tradition, but delicious in its own right.

Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas

A tasty but unconventional open face sandwich with roasted butternut squash and a spicy mayo.

Author: Kristi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 small sandwiches 1x
Category: smørrebrød
Cuisine: Scandinavian, Nordic, Swedish

Scale

Ingredients

4 thin slices dense rye bread, a little over 1/4 inch thick

Butter, preferably salted

A handful or two of baby arugula leaves

Roasted Butternut Squash Half-Moons, recipe below

Spicy Harissa Mayonnaise, recipe below

a handful of cilantro leaves (removed from their stems but left whole)

1/4 cup pepitas (pumpkin seeds), toasted in a dry skillet

Instructions

Butter each slice of bread. Place a layer of baby arugula leaves on top. Arrange squash slices artfully over the arugula. Spoon Spicy Harissa Mayo over the squash. Scatter cilantro leaves and roasted pepitas on top. Serve.

Roasted Butternut Squash Half-Moons

Adapted from The Complete Vegetarian Cookbookfrom America’s Test Kitchen

Depending on the size of your squash, makes enough for approximately 4 sandwiches. Plan on about 6 slices of squash per sandwich.

1 Medium-sized butternut squash

2 tablespoons butter

Coarse salt and freshly ground pepper

Preheat oven to 425 degrees.
Cut the neck portion of the squash from the rounded bottom (ideally just above where the seeds start). Peel the neck portion of the squash using a y-shaped vegetable peeler. You can surely peel and use the bottom of the squash as well, cutting it in half and removing the seeds from the cavity with a spoon before proceeding with the recipe. I save the unpeeled bottom of the squash for my backyard chickens. They think it is about the best treat ever.
Carefully cut the peeled squash in half lengthwise, and then into 1/4 inch thick half-moon shapes.
Melt butter in a large bowl. Place squash slices in the bowl with the butter and toss until coated.
Lay squash slices in a single layer on a baking sheet lined with parchment paper. Season with salt and pepper.
Roast in the oven for 25-30 minutes or until the squash slices are soft and slightly caramelized on the bottom. Remove from oven and let cool to room temperature.

Squash can be prepared up to three days in advance and stored in the refrigerator. The squash is best if it is not cold from the fridge. Take it out 30 minutes or so before assembling sandwiches to warm slightly before using.

Spicy Harissa Mayonnaise

Makes approximately 1/4 cup

1/4 cup prepared mayonnaise

1 tablespoon prepared harissa (I use the one from Trader Joe’s)

Combine mayonnaise and harissa in a small bowl. Add more harissa to taste. Can be prepared up to two days in advance.

Keywords: smørrebrød, smörgås, open sandwich, rye, rugbrød, butternut squash, harissa, Scandinavian, Nordic

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

February 27, 2019 by Kristi Leave a Comment

A confession….I am not from Sweden, Denmark or Norway. I am an American with Scandinavian roots. My grandmother on my Dad’s side was Swedish, my grandmother on my Mom’s side was Norwegian and Danish, and my grandfather was Norwegian. Growing up here in the United States in the 1970’s and 80’s, my family ate a very typical American diet. The only time that we really prepared foods that reflected our Scandinavian heritage was during the holidays. Beginning with lefse (Norwegian potato flatbread) at Thanksgiving and continuing on through Christmas with rommegröt (Norwegian sour cream pudding), pickled herring, stirred lingonberries, Swedish meatballs and pancakes (just to name a few), we managed to pack a lot of Nordic recipes into a short 6 week time frame. But the rest of the year…not so much.

As I’ve grown older, I’ve wondered about this holiday-centric approach to celebrating one’s ancestry in the kitchen, which I’m sure is not unique to my family. I began to be curious about what Scandinavians ate on an every day basis, not just at Christmas. I’ve done a lot of reading, cooking and baking on the subject and I’m hoping to share a bit of what I’ve learned here on the blog. Know that what I share here in terms of recipes is simply my take on what I’ve read and learned about Nordic cuisine over the last few years and through my experience of growing up in a family with Scandinavian heritage. I don’t claim to be an expert (I’ve never even travelled to Scandinavia!), but I will share with you the unique ways in which I am inspired by Nordic cuisine in my own kitchen. And I’m sure I’ll share a family recipe or two along the way!

In my last post, we covered the basics of smørrebrød. Let’s get down to business with this classic example of the Nordic open face sandwich. My research suggests that Scandinavians are fond of putting cold potatoes on their sandwiches. This might sound odd but it is actually quite delicious and a fabulous use for leftover boiled potatoes from last night’s dinner. Thinly sliced potatoes with a garlicky mayo sauce and crispy shallots that taste like little baby onion rings. What’s not to love?

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

A traditional Nordic open face sandwich with thinly sliced new potatoes, garlic aïoli and crispy shallots on buttered rye bread.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 small sandwiches (serves 2) 1x
Category: smørrebrød
Cuisine: Scandinavian, Nordic, Swedish

Scale

Ingredients

4 thin slices dense rye bread, a little over 1/4 inch thick

Butter, preferably salted

A handful or two of baby arugula leaves

4–5 new potatoes

Quick Aïoli, recipe below

Crispy shallots, recipe below

1 Tablespoon chopped chives or dill, and/or microgreens

Salt and freshly ground 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 three days in advance. Store in the refrigerator.
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. Drizzle aïoli over potatoes (I like to place the sauce in the center between the two rows of potato slices) and scatter crispy shallots and herbs and/or microgreens on top. Serve.

Quick Aïoli

Adapted from Bon Appetit magazine

Makes 1/4 cup

1 small garlic clove

1 teaspoon lemon juice

1/4 cup prepared mayonnaise

1 teaspoon extra-virgin olive oil

Salt and pepper

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. Aïoli can be made up three days in advance. Store in the refrigerator.

Crispy Fried Shallots

Adapted from The Scandi Kitchen by Brontë Aurell

Makes approximately 1 cup of shallots

3 medium-size shallots, sliced into thin rings, rings separated from one another

1/4 cup all purpose flour

1/4 teaspoon fine salt

Freshly ground pepper

1 cup canola, peanut or vegetable oil for frying

Course sea salt for sprinkling

Combine flour, salt and a few grinds of pepper in a large ziploc bag. Add shallots, seal and toss around until shallots are coated with flour mixture.
Meanwhile, heat oil in a large saucepan until it reaches 280 degrees. It’s worth using a thermometer here if you have one. If the oil is too hot, the shallots will burn and if it is too cool they will be soggy.
Remove half of the shallots from the bag, shaking off any excess flour. Place in pan and fry until golden brown and crispy. This may take as little as two minutes or as long as five. Keep your eye on them and look for the visual cues. Remove from oil using a slotted spoon. Place on paper towels and allow to drain. Sprinkle with sea salt and allow them to cool slightly and crisp up. Repeat with the other half of the shallots.

Shallots can be used immediately or stored in the refrigerator for 5-7 days. Mine usually stay pretty crisp, but you could warm them in a 200 degree oven to crisp them up if necessary.

Notes

Adapted from The Scandi Kitchen by Brontë Aurell and Open Sandwiches by Trine Hahnemann

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

The Basics of Smørrebrød

February 27, 2019 by Kristi Leave a Comment

“The fastest way to understand the Nordic region’s food culture is to eat an open sandwich topped with butter and hard cheese.”

-Magnus Nilsson, The Nordic Cookbook

The Nordic region’s food culture is largely based on bread. According to The Nordic Cookbook, before potatoes arrived on the Scandinavian mainland in the early 1800’s, most people ate one to two pounds of bread a day! It’s no wonder that the open sandwich (smørrebrød in Danish, smørbrød in Norwegian and smörgås in Swedish) became a staple of Nordic cuisine. The origins of the Nordic open sandwich can be traced back at least as far as the Middle Ages. At that time it would have been a rather simple affair….probably some kind of fat (butter or animal fat) spread on a dense rye bread with leftover meat or vegetables piled on top. As fresh ingredients became more available, the open sandwich evolved into something more refined and elegant, particularly in Denmark where smørrebrød is now practically an art form. There are entire restaurants devoted to the open sandwich in Denmark, and it is even possible to attain the a professional qualification known as, “Open Sandwich Master”. But not all open sandwiches are fussy restaurant affairs. Generally speaking, Nordic cuisine has an elegant simplicity to it, and a sandwich made at home might be as basic as a buttered slice of rye bread and a few slices of cheese or last night’s leftovers arranged on top.

Trine Hahnemann outlines a few rules for constructing smørrebrød in her book, Open Sandwiches. I have included some of them here along with a few of my own to help you put together an open sandwich you can be proud of:

Barring a few exceptions, Nordic open sandwiches are served on dense rye bread which has been sliced quite thin. I like my slices just a little over 1/4 inch thick.
If you are using a dense rye, the bread is simply sliced, not toasted. Sometimes I will do a light toast on mine just to freshen up the bread slightly without causing the exterior to get crispy.
The bread is usually buttered quite liberally with salted butter. If you don’t usually stock salted butter, you can use unsalted butter and sprinkle a little kosher salt on it after you spread it on the bread.
There is typically one main topping and a combinations of condiments. A well-designed smørrebrød has a variety of flavors and textures that come together to create a sandwich that is more delicious than the individual components might suggest.
Smørrebrød doesn’t have to be fancy, but it should be pleasing to the eye. That’s part of the fun of the open face sandwich…with no top to disguise what’s inside there is much opportunity for creating something that is as beautiful as it is delicious.
Season as you layer. If your main ingredient is sliced cold potatoes or hard-boiled egg slices, you are going to want to season that particular layer with salt and pepper before adding the remaining condiments.
Think about your layering, both in terms of visual presentation and what makes sense in terms of the temperature and shape of the main ingredient. If your topping is warm roast pork, for example, you aren’t going to want to put tender arugula leaves underneath it. That’s a recipe for soggy greens. Layer in a way that lets each ingredient shine.
If you really want to get serious about aesthetics, consider placing any sauces that you are using into a squeeze bottle, plastic piping bag or ziploc bag (with a corner of the bag cut off). This allows you to squeeze the sauce onto the sandwich exactly where you want it. It can be difficult to artfully arrange sauces with just a spoon.
Unless it really doesn’t seem appropriate, always add a shower of something small and green on the very top for garnish. Chopped fresh herbs, microgreens, sprouts, or watercress are all good choices.
If you’ve created a lovely smørrebrød piled high with delicious ingredients, don’t try and pick the whole thing up and take a bite. These sandwiches are usually a knife and fork affair.

Picasso once said, “learn the rules like a pro so you can break them like an artist.” Make a classic smørrebrød or two (recipes to follow), but also get into the kitchen and play! Let your bread be your canvas and get creative. Anything goes when it comes to designing your own open face sandwiches.