Super simple Danish-inspired open-face sandwiches ideal for entertaining.
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Smoked salmon
Ingredients:
4 slices of traditional rye bread (or bread of your choice)
100 - 200g smoked salmon
1 small red onion, chopped
1 - 2 mild peppadews, chopped
20 capers (you can add more to taste)
butter
mayonnaise
dill
black pepper
Method:
Butter the bread and place the salmon on top.
Add small dollops of mayonnaise across the entire surface of the salmon. Sprinkle with the onions, peppadews and capers.
Garnish with dill and a grinding of black pepper.
Egg and radish
Ingredients:
4 slices of traditional rye bread (or bread of your choice)
2-3 boiled eggs, sliced
2-3 radishes, thinly sliced
butter
mayonnaise
chives, finely chopped
salt and pepper
Method:
Butter the bread and place sliced eggs on top.
Add small dollops of mayonnaise, followed by the radishes.
Garnish with chives and a grinding of salt and pepper.
Roast beef
Ingredients:
4 Slices of traditional rye bread (or bread of your choice)
100-200g roast beef, thinly sliced
4 small gherkins, sliced
butter
wholegrain mustard
horseradish
micro greens
Method:
Butter the bread, spread with wholegrain mustard and then place the roast beef on top.
Add small dollops of horseradish, followed by the gherkins.
Garnish with micro greens.
Notes:
The ingredients for the smørrebrød are a guideline only. You can increase the quantities to taste and or according to the size and number of slices you are preparing.