Vegetarian Smørrebrød
A Danish open sandwich on dense rye, layered with beetroot, quick-pickled cucumber and radish, finished with feathery dill.
Photo : Kritzolina · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 2
- Difficulty
- Easy
Method
- Shave the cucumber into fine ribbons with a peeler and slice the radishes as thinly as you can, ideally on a mandoline.
- Mix the vinegar, sugar and a pinch of salt, pour over the cucumber and radishes, and leave to pickle for 15 minutes, turning once.
- Beat the cream cheese with the remoulade and a grind of pepper until soft but still able to hold a shape on the spoon.
- Spread it thickly and evenly over the rye slices, taking it right out to the edges.
- Lay the beetroot slices in overlapping scales, then drape the drained cucumber ribbons over them in loose waves.
- Finish with the radishes, a shower of dill, a little salt and plenty of pepper. Serve at once, with a knife and fork.
Smørrebrød is eaten from a plate, never picked up: Danish rye is far too dense for that. Drain the pickled vegetables properly or the topping will soak into the bread.
