SWEDISH OPEN FACED SANDWICHES RECIPES

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DIY SMORREBROD (OPEN SANDWICHES) RECIPE | GOOD FOOD



DIY smorrebrod (open sandwiches) Recipe | Good Food image

Make a Swedish mustard, honey and dill sauce, quick-pickle some cucumbers, and hard-boil some eggs. Build the picnic around one great hero – rare roast beef, cured salmon gravlax or smoked salmon – then add any extras you love such as smoked eel, canned sardines, dill pickles, salmon caviar, blue cheese, prawns, capers, jarlsberg cheese, watercress – and let your guests assemble their own open sandwiches.

Provided by Jill Dupleix

Categories     Lunch

Total Time 45 minutes

Yield SERVES 4

Number Of Ingredients 19

500g sliced rare roast beef and cured salmon
plenty of crispbread, dark rye or pumpernickel breads
4 hard-boiled eggs, peeled and sliced
4 radishes, finely sliced
Horseradish cream
200g sour cream or ricotta
2 tbsp horseradish sauce
2 tbsp chopped dill
Mustard honey and dill sauce
2 tbsp honey
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp finely chopped dill
3 tbsp extra virgin olive oil
Quick-pickled cucumbers
1 cucumber, unpeeled, finely sliced
100ml rice vinegar
2 tbsp castor sugar
1 tsp sea salt

Steps:

  • 1. Whisk the ingredients together for the horseradish cream. Whisk the ingredients together for the mustard, honey and dill sauce. For the quick-pickled cucumbers, toss the cucumber in the rice vinegar, sugar and sea salt and refrigerate for 30 minutes, then drain.

    2. To serve, set out the sliced meats and fish, breads, spreads and toppings, and go for it.

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY ...



Open-Faced Sandwiches With Herbed Cream Cheese and Baby ... image

Fika is a traditional daily Swedish coffee break where people gather to enjoy their coffee with a bite to eat. Open-faced sandwiches are a part of daily life all across Scandinavia, particularly in Norway. The prep time does not include 1 hour cooling time. Enjoy!

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces cream cheese, softenened
1 scallion, finely minced
1 tablespoon fresh parsley, finally chopped
1 tablespoon fresh chives, snipped
1 tablespoon fresh dill, finely snipped (extra for garnish)
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
1 pinch table salt
fresh ground black pepper, to taste
crispbread crackers or european rye bread, to serve
baby cucumber, thinly sliced, to serve
optional: smoked salmon and very thinly sliced red onion

Steps:

  • In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
  • Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
  • Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
  • Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

Nutrition Facts : Calories 197.5, FatContent 19.5, SaturatedFatContent 11, CholesterolContent 62.5, SodiumContent 213.2, CarbohydrateContent 3, FiberContent 0.2, SugarContent 2, ProteinContent 3.5

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