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