Open Sandwiches: 70 Smørrebrød Ideas for Morning, Noon and Night by Trine Hahnemann

  • Tomato, egg and mayonnaise [smørrebrød] (page 14)

    from Open Sandwiches: 70 Smørrebrød Ideas for Morning, Noon and Night Open Sandwiches by Trine Hahnemann

    • Categories: Sandwiches & burgers; Sauces, general; Main course; Cooking ahead; Danish; Vegetarian
    • Ingredients: rye bread; tomatoes; hard-boiled eggs; cress; egg yolks; flavourless oil; sea salt flakes
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Notes about this book

  • mjes on May 06, 2018

    I appreciated the front material in this book because it provides the unwritten rules that allow you to follow the pattern and invent your own. For a sandwich the rules are: 1. rye bread 2. salted butter 3. main topping and condiments including at least three flavors from salt, sweet, sour, bitter, and umami and at least two textures - soft and crunchy. For eating smørrebrød in the right sequence: 1. herring 2. salmon or other fish 3. meats and vegetables 4. cheese I would have appreciated a more formal distinction between the humble madder and the elaborate smørrebrød.

Notes about Recipes in this book

  • Egg salad [smørrebrød]

    • Lepa on May 14, 2018

      This is a light and delicious egg salad recipe. I used Mastermache Fitness Bread and also subbed in arugula instead of cress. The tomato provided a critical acid note. Delicious!

  • Rhubarb compote

    • Hansyhobs on February 19, 2022

      Because you don't cook this for long the ginger and shallot don't have much time to breakdown. I would microplane the ginger next time and maybe cook the shallot on it's on before adding everything else.

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  • ISBN 10 1787131254
  • ISBN 13 9781787131255
  • Published Mar 22 2018
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

From bestselling author Trine Hahnemann comes this new cookbook covering everyone's favorite Danish food: smørrebrød. There are so many variations on the classic open sandwich, with ideas for every season and every taste. We all know about pickled herring and smoked salmon on a slice of dark, dense rye bread, but Trine introduces us to lots more fresh, seasonal creations, as well as ideas for making use of leftovers like roast chicken, and refreshing sweet recipes such as simple sliced fruit on homemade seeded bread.

Trine not only gives recipes for breads, bases, fresh mayonnaise, sauces, and plenty of toppings, but also background on the origins of these perfect little Danish snacks traditionally served with aquavit or a cold beer.

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