Scandi bruschetta

Scandi bruschetta

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Although the Danes are most famous for their open-faced sandwiches or smørrebrød, the Swedes love them too. In fact, we love sandwiches so much we even created a cake in dedication to them. The sandwich cake is often served to feed a crowd for a celebration, but it’s really a party in itself. Sandwich cakes are normally “iced” with a mayonnaise and crème fraîche mixture and heavily decorated with anything and everything you can imagine but often hinting at what might lie beneath: prawns, ham, cheese, tomatoes, cress, herbs, lemon slices and even fruit – the possibilities are endless. There really are no limits when it comes to our dedication to this humble food.

As for the everyday sarnie, often called a macka or smörgås, we have them mostly for breakfast, and they are almost always open-faced and interesting. By this I mean that they aren’t simply a bit of butter and a slice of ham and cheese on a thin piece of white bread – there should be more love and thought put into them. A leaf or two of curly lettuce, a round of sliced pepper and some cucumber delicately positioned – a well-made, open-faced sandwich can look like a work of art. As for the type of bread, rolls are preferable, but crispbread, rye bread and sourdough are also acceptable. Think of them as a Swedish bruschetta with endless possibilities.

I like the idea of these becoming a meal in themselves but I particularly like the thought of a selection being served for dinner as a starter or nibbles at a party.

“Att glida in på en räkmacka” [“To glide in on a prawn sandwich", i.e. to have it easy without any effort]

Purple sprouting broccoli with walnuts, capers & anchovies

Ingredients

Quantity Ingredient
300g purple sprouting broccoli
50g butter, softened
4 anchovy fillets, finely chopped
3 tablespoons walnuts
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
4 slices your favourite bread
2 tablespoons capers, roughly chopped
1 small bunch parsley, roughly chopped

Method

  1. Steam the broccoli until just tender, about 4–6 minutes. Mash the butter and anchovies together in a small bowl. Toast the walnuts in a dry frying pan until golden and fragrant, then cool slightly before roughly chopping.
  2. Toss the broccoli in the olive oil and vinegar and season. Toast or grill the bread, then spread with the anchovy butter while still warm. Arrange the broccoli over the bread then sprinkle with the the walnuts, capers and a little chopped parsley.

Butter beans with tarragon & chives

Ingredients

Quantity Ingredient
2 tablespoons creme fraiche
150g crumbled feta
400g canned butter beans, drained
100g cherry tomatoes, halved
1 garlic clove, very finely chopped
a few tarragon leaves, roughly chopped
1 small bunch chives, roughly chopped
1/2 lemon
4 slices sourdough bread
1 tablespoon cold-pressed rapeseed oil or olive oil
cress, to serve
few basil leaves, to serve

Method

  1. Stir the crème fraîche and feta together in a large bowl. Add the butter beans, tomatoes, garlic, herbs and a squeeze of lemon juice then mix well.
  2. Toast the bread and drizzle with a little oil. Top with the feta and bean mixture, a further drizzle of oil, some cress and a few basil leaves.

Prawn & avocado with radishes & mustard

Ingredients

Quantity Ingredient
4 eggs
75g mayonnaise
1 tablespoon dijon mustard
1 small bunch chives, finely chopped
1 lemon, juiced, plus wedges to serve
250g atlantic prawns, shells on, defrosted and peeled
2 avocados, stoned, peeled and cubed
dash tabasco sauce, to taste
4 slices rye or pumpernickel bread
8-10 radishes, sliced
dill, for sprinkling

Method

  1. Hard-boil the eggs in a pan of simmering water, about 10 minutes, depending on the size of the eggs. Place under cold running water and allow to cool before peeling and slicing.
  2. Mix the mayonnaise with the mustard, chives, half the lemon juice and a good pinch of salt and pepper.
  3. Combine the prawns, cubed avocado and a little lemon juice in a small bowl. Season to taste with the Tabasco. Spread the mustardy mayonnaise over the bread, then arrange the sliced egg over it. Top with the prawn and avocado mixture, the radish slices and sprinkle over a little dill. Serve with lemon wedges.

Peas & broad beans with dill, mint & halloumi

Ingredients

Quantity Ingredient
150g frozen or fresh broad beans
150g frozen or fresh peas
4 slices rye or sourdough bread
1 garlic clove
cold-pressed rapeseed oil or olive oil, for drizzling
1/2 lemon, zested and juiced
1 small bunch dill, roughly chopped
1 small bunch mint, roughly chopped
halloumi, shaved, for topping

Method

  1. Cook the broad beans in a pan of simmering water for 2 minutes (longer if using fresh beans), until just tender. Drain and rinse under cold running water, then pod the beans from their leathery skins (or leave on if short of time!).
  2. Cover the frozen peas with boiling water and leave for a few minutes, then drain. If using fresh peas, cook in a pan of boiling water for 3–4 minutes.
  3. Toast the bread and, while still hot, rub with the garlic clove and drizzle with a little oil.
  4. Combine the beans and peas in a bowl with a pinch of sea salt and a squeeze of lemon juice. Mash a little with a fork, then stir through the lemon zest, herbs and a drizzle of oil. Spoon onto the toasted bread and top with some shaved halloumi.

Fennel-crusted mackerel on crispbread with potatoes & fresh cheese

Ingredients

Quantity Ingredient
5 baby potatoes, scrubbed
1 egg, beaten
1 tablespoon fennel seeds, bashed
50g dried breadcrumbs
4 mackerel fillets, pin-boned and skinned
2 tablespoons cold-pressed rapeseed oil or olive oil
100g * spelt pizza with mushrooms, potatoes & fresh cheese [rid:41221], fresh cheese
or 100g use ricotta
2 tablespoons mayonnaise
1/2 lemon, zested and juiced
1 small bunch parsley, roughly chopped
2 large round crispbreads, broken up

Method

  1. Begin by cooking the potatoes in a pan of boiling water until just tender, then drain and allow to cool slightly. Slice into thick rounds and set aside.
  2. Meanwhile, beat the egg in a shallow bowl and mix the fennel and breadcrumbs together in another bowl. Dip the mackerel fillets in the egg, then dredge in the crumbs, coating completely.
  3. Heat the oil in a large frying pan and fry the mackerel fillets until golden and crispy, about 4 minutes on each side.
  4. Mix the cheese, mayonnaise, lemon zest and a squeeze of lemon juice together in a bowl. Stir through most of the parsley and season generously. Spread over the crispbreads, then top with the potato slices and fried fish. Sprinkle with a little more parsley and a few more drips of lemon juice before serving.
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