Three kinds of open sandwich

Three kinds of open sandwich

Madder

By
From
Scandinavian Baking
Serves
4
Photographer
Columbus Leth

Summertime in Scandinavia is refreshing. Temperatures are perfect, and on most days there is a bit of a breeze. I love to get up early in the morning and bake my rye bread, which I have worked on for days. Then I plan the lovely lunch I am going to prepare with all the best things that summer has to offer.

Potato-onion

Ingredients

Quantity Ingredient
40g butter
4 slices My classic rye bread
200g boiled, peeled potatoes
4 tablespoons mayonnaise
1-2 tablespoons lemon juice
2 tablespoons capers, drained and rinsed
1 tablespoon finely grated unwaxed lemon zest
4 tablespoons chopped spring onions
sea salt
freshly ground black pepper

Method

  1. Spread the butter evenly on the bread, slice the potatoes and place on top. Make the Mayonnaise (see below), mix it with the lemon juice and place 1 tbsp of Mayonnaise on each of the slices. Divide the capers, lemon zest and spring onions on top and sprinkle with salt and pepper.

Avocado-prawn

Ingredients

Quantity Ingredient
40g butter
4 slices My classic rye bread
2 avocados
sea salt
freshly ground black pepper
4 tablespoons cottage cheese
200g north atlantic prawns
a few sprigs chervil

Method

  1. Spread the butter evenly on the bread. Halve, stone and peel the avocados, slice them into long wedges, then place on the bread and sprinkle with salt and pepper. Spoon 1 tbsp of cottage cheese on each slice, then arrange the prawns on top with the chervil.

Egg-tomato

Ingredients

Quantity Ingredient
40g butter
4 slices My classic rye bread
4 tomatoes
4 hard-boiled eggs
4 tablespoons mayonnaise
4 tablespoons cress, or snipped chives
sea salt
freshly ground black pepper

Method

  1. Spread the butter evenly on the bread. Make the Mayonnaise (see below). Slice the tomatoes and eggs, place next to each other on the rye bread and add 1 tbsp Mayonnaise on top of each slice. Cover the Mayonnaise with cress and sprinkle with salt and pepper.

Mayonnaise

Ingredients

Quantity Ingredient
2 egg yolks
2 teaspoons dijon mustard
2 tablespoons white wine vinegar or lemon juice
sea salt
white pepper
300ml grapeseed oil

Method

  1. Whisk the egg yolks with the mustard, vinegar, salt and pepper for three or four minutes until the mixture is at room temperature. Start to whisk in the oil: add small drops to start with and whisk after each addition, then add the oil little by little in a thin stream, whisking constantly, until it has all been used up. Season with salt and pepper to taste.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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