While many countries have a culture of warm lunches, we Danes usually settle for an open-faced sandwich around noon. Smørrebrød isn’t just a meal to us, it’s a huge part of our food culture. In fact, the Danish words for ‘sandwich’ and ‘food’ are identical; only a preposition tells them apart.
The sandwich base is most commonly sourdough rye bread and, even though there is a wide range of popular toppings, I often try new combinations. Using roasted butternut is definitely out of the ordinary, but it has become a favourite of mine. It is smooth and sweet and works great on top of toasted rye. Thin slices of cucumber, lemon, rocket and chickpeas add a pleasant contrast in flavour, colour and texture and chilli flakes add a little punch.
This is an ideal quick meal if you happen to have some Pumpkin Puree in the fridge, and can also be beautiful on a brunch table. Luise