Smørrebrød

Smørrebrød, or open sandwiches, are easy, healthy, everyday food. They are ingrained in the daily Scandinavian food culture. In Finland most of the women work outside the home, there is no mother or granny cooking elaborate meals. During the week open sandwiches are supper!

YOU WILL NEED

Variation no. 1: Pesto, Egg & Tomato

  • 4 slices rye bread
  • 3 T (45 ml) soft butter
  • 3 T (45 ml) Ina Paarman’s Basil Pesto
  • 3 – 4 hardboiled eggs
  • Ina Paarman’s Seasoned Sea Salt
  • baby Roma tomatoes
  • sliced watercress

Variation no. 2: Aubergine, Baby Potato & Bacon

  • Aubergine Spread
  • 2 aubergines
  • Ina Paarman’s Garlic Pepper Seasoning
  • olive oil
  • Potato layer
  • 4 – 6 baby potatoes
  • Ina Paarman’s Potato Spice
  • Bread Base & Topping
  • 4 slices streaky bacon
  • 4 slices sourdough bread
  • 2 T (30 ml) butter
  • fresh flat leaf parsley

Variation no. 3: Mackerel & Sun-dried Tomato

  • 150 - 200 g smoked peppered mackerel
  • 1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 250 g tub smooth cottage cheese
  • ½ cup (125 ml) Ina Paarman’s Honey Mustard Dressing
  • ½ pack Ina Paarman’s Sun-dried Tomatoes, drained (reserve 4 Sun-dried Tomatoes for garnish)
  • 4 slices Old Cape Seed Loaf
  • 2 T (30 ml) butter
  • 4 spring onions with some green leaves, finely sliced
Method
Variation no. 1
Pesto, Egg & Tomato

Place the rye bread slices on a work top.

Mash the butter and Pesto together and spread generously on each slice.

Slice the eggs and arrange on bread.

Season eggs with Seasoned Sea Salt.

Arrange sliced baby tomatoes down the middle of each slice on top of the eggs.

Season lightly with Seasoned Sea Salt and top with watercress.

 

Variation no. 2
Aubergine, Baby Potato & Bacon

To make the aubergine spread, cut the whole aubergines in half lengthways and cut a crisscross pattern into the flesh. Place in a microsafe dish and add ¼ cup (60 ml) of water. Microwave on full power for 10 minutes or until soft.

Cool a little and scoop out the flesh.

Mash the soft flesh with 1 t (5 ml) Garlic Pepper Seasoning and ± 2 T (30 ml) of olive oil.

Boil the baby potatoes, skin on, until soft, ± 12 – 15 minutes.

Drain and leave to cool, covered with a clean dishcloth (no need to peel).

Fry the bacon in a dry frying pan in its own fat until crisp. Cut into pieces.

Place the buttered bread slices on a work top and spread the aubergine spread evenly on each slice.

Slice the potatoes and place them on top of the aubergine. Season lightly with Potato Spice.

Top with bacon pieces and springs of parsley.

 

Variation no. 3
Mackerel & Sun-dried Tomato

Skin and flake the mackerel. Be sure to remove any bones. Place all the ingredients and the Sun-dried Tomatoes (reserve 4) in a food processor and blend until smooth.

Place the buttered bread slices on a work top and spread with the Mackerel Paté.

Cut the reserved Sun-dried Tomatoes into smaller pieces and place on top of Mackerel Paté.

Add finely sliced spring onions.

Ina's Tip

The Mackerel Paté can be made a few days in advance and kept in the fridge. Do not freeze.

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