Tag Archives: smorrebrod

Open Sandwiches – Video

January 20, 2016 | Leave a comment

Watch Bronte Aurell demonstrate some of her favourite open sandwiches from the ScandiKitchen Cookbook – from smoked salmon to roast beef, egg and prawn, smoked mackarel and fennel and apple.

Recipe: Softly boiled egg with asparagus on rye

March 5, 2015 | Leave a comment

Just some inspiration for a lunch time open sandwich to make at home… A beautifully softly boiled egg with delicious green asparagus.

Soon, asparagus will start to be more available as the season starts in the UK – and what better pairing than egg and delicious dark rye bread.

Open sandwiches are super healthy and easy to make. And so very, very pretty.  We recommend serving this along with two other kinds as a light lunch – you can find other open sandwich inspirations on our blog.

Recipe: Soft egg with asparagus on rye
 
Prep time
Cook time
Total time
 
Spring, asparagus and eggs... What's not to love?
Author:
Recipe type: Open Sandwich
Cuisine: Scandinavian
Serves: 2
Ingredients
  • 2 slices of seeded rye bread
  • Butter
  • 10 asparagus
  • 2 boiled eggs (boiled 5 minutes - still soft but not too runny)
  • Chives or chopped spring onion to top
  • Salt, pepper
Instructions
  1. Boil the eggs and dump into cold water to stop the cooking process
  2. Blanch the asparagus for 1-2 minutes and also dump into cold water to stop the cooking process.
  3. Butter the rye bread, cut the asparagus to fit the length of the bread.
  4. Carefully peel the egg - it should still be very soft but not completely runny. With a sharp knife, cut in half and carefully place yellow side up on the asparagus.
  5. Top with sliced spring onion or chives, salt and pepper.
  6. As with all open sandwiches, eat with knife and fork.

 

Recipe: Easy Mackerel open sandwich

February 5, 2015 | Leave a comment

Introducing the Mackerel Open Sandwich. There are the open sandwich recipes that never make it to the books but that are so easy, so traditional…. This one, my mother served for us for lunch as kids. In fact. most Danish mothers will have served this to their kids. It’s one of those open sandwiches we grow up on. It’s unlikely you’ll ever find it in any book, but that doesn’t make it any less delicious.

Dark seeded rye bread topped with mackerel and tomato straight from the tin. A dollop of (good quality) mayonnaise – and season. It’s really delicious and is ready in about 24 seconds.  Our Rebekka says that chopped shallots and a drizzle of lemon juice should also be added and we don’t argue with her, so you better do it.

You can buy tinned Mackerel and tomato in most supermarkets or online here

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