Saturday, October 07, 2006

Scandinavian open sandwiches - a few recipes

Shrimp sandwich with salmon (Serves 4)
4 slices of white bread
butter
1 lb/450 grams of peeled shrimps
2-2 fluid ounces / 50-75 ml of double cream
1/2 to 1 tsp of horseradish-puré
salt
4 slices of smoked salmon
dill

Cut off the crust and fry the slices in a little butter and let them cool down

Place the shrimps around the edge of the bread, whip the cream and add horseradish and salt to taste. Put a little of the cream in the middle of the slice.

Roll the slices of salmon into a rose-shape and place on top of the cream.

Garnish with a sprig of dill.

Sandwich with egg and anchovis (Serves 4)


4 slices of brown bread
Butter
1 tin (2 oz / 50 grs) of anchovis (8 small filets)
2 hardboiled eggs
4 leaves of salad
4 sprigs of dill

Butter the slices lightly.

Take the anchovi-filets out of the tin. Let the excess oil drip off.

Slice the eggs.

Place a leaf of salad on the bread, then place half an egg in slices on the salad, followed by the anchovis. Garnish with a sprig of dill.

Danish night-snack (Serves 4)

4 slices of dark rye-bread
Butter
1/2 lb/200 grs of Liver paté
8 slices of fried bacon (cooled)
5 ounces / 150 grs of mushrooms lightly fried in butter (cooled)
Pickled onions or cucumber to garnish
4 sprigs of parsley

Butter the slices of bread lightly.

Either spread the liverpaté or cut the into slices and place on top of bread. Then place fried bacon and mushrooms on top. Add pickled onions or cucumber.

Garnish with a sprig of parsley.

You'll find more recipes on these websites:


Ida Davidsens Restaurant, Copenhagen

Nordic Recipe Archive

Scandinavian open-face bay shrimp sandwich - a recipe

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