Vegan Smørrebrød | Danish Open Faced Sandwiches

We love our sandwiches here in Scandinavia and these three are my take on the Danish open faced sandwich they like to call smørrebrød. The term translates to butter bread and says something about the literal nature of our Scandi languages. They are simply sandwiches with yummy toppings that are great for lunch but also make lovely party food in my humble opinion. As, for many of us, the holiday season is upon I thought it was a good time to create some vegan takes on this classic to share with you all.

These types of sandwiches can be found with very traditional toppings with little frills or made into a more gourmet experience with many different textures and colours. I have decided to give you a bit of both with mine so that you could try some classic flavours like with the potato smørrebrød with red onion, capers and dill. My wild card in the line up is a fusion between South American flavours and our Scandinavian open faced rye sandwiches and comes topped with mushroom ceviche and avocado crema. The third offering combines two very Swedish flavours – beetroot and horseradish – and is made a little sweeter with pear.

I hope you will enjoy seeing how I make them in moving image and that you will try them at home. And, most importantly – that you will enjoy!

Malin x

Beetroot and Pear on Horseradish Cashew Spread

Makes 4

INGREDIENTS:

Beetroot carpaccio:

2 small beetroot

1 tbsp extra virgin olive oil

1 tbsp lemon juice

Salt, to taste

Cashew spread:

0,5 cup cashew nuts, soaked

2 tbsp grated horseradish

3 tbsp vegan unsweetened yogurt/creme fresh

1 tbsp lemon juice

Salt and black pepper, to taste

Other ingredients:

4 slices of rye bread

Pear slices

Cress microgreens

Fresh thyme leaves

METHOD:

Preheat the oven to 200 degrees C with the fan assist function on if possible.

Scrub the beetroot clean in some water and then cut off both ends. Wrap each beet in some tin foil and place them on a small oven proof dish.

Roast the beets in the oven for 45-60 minute or until just tender. Then allow to cool.

In the meantime drain and rinse the soaked cashews. Transfer them to a small food processor bowl equipped with an s-blade.

Add remaining ingredients for the cashew spread to the food processor bowl as well and then blend until as smooth as possible. Taste and adjust the seasoning. Store in the fridge until you are ready to assemble the sandwiches.

Once the beetroot has cooled down remove the tin foil and slice the beets as finely as you can. Place the slices in a bowl along with the lemon juice and oil. Season with salt and toss to coat.

Now you are ready to assemble the sandwiches so lay out your rye bread and spread the cashew mixture onto each slice. Then top with the beetroot, I like to create some height in this step by folding the beetroot in on itself but be creative and arrange the way you like.

Also top each slice with some pear slices for sweetness as well as cress microgreens and fresh thyme leaves for some interest.

Serve immediately for best result.

Mushroom Ceviche and Crispy Onions on Avocado Crema

Serves 6

INGREDIENTS:

Mushroom ceviche:

150 g oyster mushrooms

0,5 cup finely chopped tomato

0,3 cup finely chopped coriander

0,5 small red onion, finely chopped

Finely chopped chili pepper, to taste

6 tbsp lime juice

1 tbsp avocado oil or other neutral tasting oil

0,5-1 tsp salt

Avocado crema:

2 small avocados

0,25 cup vegan unsweetened greek yogurt

1 tbsp lemon juice

0,5 tsp garlic powder

Salt, to taste

Other ingredients:

6 slices of rye bread

Crispy onions

Fresh coriander, optional

Finely chopped chili pepper, optional

METHOD:

To make the ceviche pull the oyster mushrooms apart to make them into small pieces and transfer to a mixing bowl with the chopped tomatoes, coriander, onion and chili.

Pour the lime juice and olive oil over the mushrooms and vegetables and season generously with salt. Toss to coat, cover and leave to marinate in the fridge for at least 1-2 hours.

When you are closer to serving combine all the ingredients for the avocado crema in a bowl suitable for mixing with a stick blender and mix until smooth.

Spread the avocado crema onto the slices of rye bread and top with the ceviche. Sprinkle with crispy onions and more fresh coriander and chili if you wish.

Enjoy immediately for best results.

Scandinavian Potato Sandwich with Cream Cheese and Capers

Serves 4

INGREDIENTS:

Zesty cream cheese:

150 g vegan cream cheese

0,5 lemon, zest only

0,25 tsp garlic powder

Salt, to taste

Other ingredients:

4 slices of rye bread

2-3 small boiled potatoes

Sea salt flakes

Finely chopped red onion

Whole capers

Dill fronds

METHOD:

Combine the vegan cream cheese with the lemon zest and garlic powder and mix until well combined. Set aside in the fridge for 30 minutes to allow the flavours to settle.

Once ready to assemble spread the cream cheese onto the slices of rye bread. Slice the boiled and cool potatoes into relatively thin slices and add about 5 or 6 slices to each sandwich. Season the potato with sea salt flakes.

Top with a generous pinch of the red onion and about 10 capers per slice. Finish with dainty dill fronds to taste.