Smørrebrød – Scandinavian Open Sandwiches – I really love Scandi food, and I’m lucky enough to have a Swedish friend who’s a fabulous cook, and has introduced us to lots of lovely Scandi dishes. I’ve also visited Helsinki at the height of crayfish season – something I’d thoroughly recommend. One of my favourite London haunts is Scandi Kitchen, a treasure trove of Scandi food tucked away in Fitzrovia. The same folk have this week opened another cafe and deli outlet in Victoria and I can’t wait to visit it. And to cap it all, a fabulous cookbook was published last month by Ryland Peters & Small: Smørrebrød by Brontë Aurell. Brontë is the owner of Scandi Kitchen, and has 16 years experience of supplying the most amazing open sandwiches to customers, so she knows her Scandi food! At £16.99 for a hardback with lovely photos by Peter Cassidy, it has over 50 recipes for Scandinavian open sandwiches – from the traditional to modern.
The book uncovers the secret to making delicious open sandwiches and easily whipping up a light and healthy lunch or snack. It provides all you need to know to create amazing open sandwiches and it will inspire you to try new flavours at home. It also includes a brief history of Scandinavian open sandwiches and lots of invaluable hints and tips.
Perfectly timed for a long weekend, here are a few recipes to tempt you to buy a copy of the book.
Sommer Kylling (Summer Chicken) makes 2
“When asparagus is in season, this one is just the ticket. The basil works so well with both the creamy chicken and the asparagus.”
salted butter, for spreading
2 slices of dark rye bread, or 4 smaller slices
6–8 spears asparagus
4 tablespoons mayonnaise
½–1 teaspoon Dijon mustard, to taste
2 tablespoons chopped chives
3 tablespoons chopped basil
200 g cooked chicken, chopped (leftovers from the Sunday roast work great)
1 just-ripe avocado, halved and stoned
a few salad leaves
a few thin slices of cucumber
1–2 radishes, thinly sliced
salt and freshly ground black pepper
micro herbs, to garnish
Method
Butter the bread and set aside.
Blanch the asparagus in boiling water for 2 minutes, then plunge into cold water to stop the cooking process.
Mix the mayonnaise, mustard, chives and basil together, then season with salt and pepper.
Set aside 2 whole asparagus spears, then cut the rest into bite-sized pieces and add to the dressing. Add the chicken and stir. Check the seasoning again.
Using a spoon, scoop out the avocado in whole pieces and slice each half thinly. Add half a sliced avocado to each piece of buttered bread, then add the salad leaves and top with the chicken mixture.
Arrange the cucumber and radish slices on top, then garnish with micro herbs
TIP The chicken mixture also works really well as a filling for closed sandwiches.
Spekeskinke Med Fersken (Air-Cured Ham with Peaches) makes 2
“In Norway, spekeskinke – similar to air-cured ham – is often served on open sandwiches, especially around 17th May, which is Norway’s national day. I love pairing it with classics such as peaches or pears and bitter leaves. Any air-dried ham (such as Parma ham) is fine, so whatever you can get hold of will work. I love whipping the Brie and spreading it on – it goes nice and fluffy. However, if you can’t be bothered, just add it in nice slices.”
1 x 200-g piece of Brie, chilled
salted butter, for spreading
2 slices of crusty white bread, toasted if you like
1 peach, stoned and cut into 8 slices
6–8 walnuts halves, lightly crushed
1 teaspoon honey
a few rocket leaves
6 slices air-dried ham
salt and freshly ground black pepper
pea shoots, to garnish
First, cut the rind off the Brie – it must be chilled when you do this, or it is impossible. Cut the Brie into pieces and then leave to come to room temperature. Whip it for 4–5 minutes with a whisk until it is nice and fluffy.
Butter the bread and set aside.
Griddle the peach slices on a ridged griddle pan, then set aside.
Toast the walnuts in the same hot pan until lightly toasted, then turn off the heat and add a dash of honey – just enough to coat. Season lightly.
Spread the whipped cheese on the buttered bread, then add some rocket leaves. Arrange the ham and peaches across the bread, then add the toasted honey walnuts. Season and garnish with pea shoots.
Blå ost Med Figen Og Honning (Blue Cheese with Figs & Honey) makes 2
“Cheese on open sandwiches can sometimes look a bit boring, so I do like to jazz things up with some textures and garnish. One of the most popular combinations in Sweden at Christmas is to eat blue cheese on ginger biscuits (it is delicious) – so I’ve added some broken ginger biscuits as crunch here.”
butter, for spreading
2 slices of rye bread, or 4 smaller slices
30 g walnut halves
1 teaspoon honey
100 g blue cheese of your choice (creamy Danish Blue works well here)
a few salad leaves (a sweeter leaf works against the blue cheese)
½ pear, thinly sliced
1 fig, quartered
1–3 Swedish-style ginger thin biscuits, to taste
micro herbs, to garnish.
Butter the bread and set aside.
Lightly crush the walnuts, then toast them in a frying pan. Turn off the heat and add the honey. Stir to coat the nuts, then leave to cool.
Neatly slice the blue cheese and arrange on the bread. Arrange the leaves on top, along with the thinly sliced pear and fig quarters.
Add the honey nuts, then break the ginger thins and arrange them on top for a rustic look. Garnish with a few micro herbs.
The Seasoned Gastronome
Smørrebrød by Bronte Aurell, published by Ryland Peters & Small (£16.99)
Photography by Peter Cassidy © Ryland Peters & Small