RYE BREAD AND BUTTER – SMORREBROD literally “buttered bread”
Open sandwiches are the most classic of Danish dishes, so when in Rome do what the Romans do. To get started, prepared all the ingredients then rub the bread with a clove of garlic and butter it with a good layer of salted butter right to the edges. Butter adds flavour and acts as moister barrier, keeping the bread from becoming soggy.
2 Tbsp flat-leaf parsley, finely chopped
1 red chili, finely chopped
1 lemon, finely grated zest and juice
200g small cooked prawns
1 small celeriac, peeled and cut in Julianne using a knife or a food processor, about 200g
1 tbsp crème fraiche
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tbsp extra virgin olive oil
Tabasco to taste
4 slices of pumpernickel bread cut in halves
1 garlic clove
Salt and pepper to taste
1- Put the parsley, chili, lemon zest in a mixing bowl and combine well. Add the prawns and gently turn through to mix it in.
2- Blanch the celeriac in boiling water with salt for 2 to 4 minutes then immediately drain in a colander, gently combine with the lemon juice, crème fraiche, mayonnaise, mustard, half of the olive oil and tabasco. Then toss in the parsley and prawn mixture. Season to taste with salt and pepper.
3- Rub each piece of bread with the garlic clove. Butter the bread
4- Pile the prawns and celeriac onto the pumpernickel bread.
5- Drizzle with olive oil and serve immediately.
TIP – The goal is to create a sandwich that is a feast to the eye.
-Instead of prawns you may use fresh crab meat.
– If you can’t find celeriac then use fresh celery finely chopped.
-Toasted sourdough bread also works well.
-Serve the sandwiches with a frosty glass of Danish beer such as TURBOG or CARLSBERG or a glass of schnapps.