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


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

Mushroom Ceviche and Crispy Onions on Avocado Crema

Serves 6


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

Scandinavian Potato Sandwich with Cream Cheese and Capers

Serves 4


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