Danish smørrebrød with a twist
Would you like to know how to make a vegan version of a Danish open sandwich? Or how to turn a classic like graved salmon into a fresh new spring version? Rasmus Bleeg, chef and former regular on the Danish national barbecue team, helps you on your way in five new interpretations of the classic Danish smørrebrød, where new ingredients spice up the old familiar classics.
Enjoy!
Rye bread with salad of roasted oyster mushrooms and asparagus in vegan mayonnaise
Ingredients:
• 10 slices of Kohberg Rye Bread with Potatoes (Item no. 10189011)
• Watercress for garnish
Oyster mushrooms salad
350 g oyster mushrooms
3 tbsp. vegetable oil
5-6 asparagus
Salt and pepper
1 portion vegan mayonnaise
Vegan mayonnaise
2 dl sunflower oil
1/2 dl chickpea water (water from a can of chickpeas) or Aquafaba
11/2 tsp stock vinegar
1 tsp Dijon mustard
A little salt
Crispy leeks
1 leek
Salt
Vegetable oil for frying
Preparation:
Oyster mushrooms salad
Divide the oyster mushrooms into fine pieces and fry them in some oil. Put the mushrooms in the fridge and leave to cool completely (strain off any excess liquid). Rinse the asparagus and break off the base. Cut the asparagus to the desired size. Blanch the asparagus in boiling water, then cool in ice-cold water. Strain the water from the asparagus pieces before turning them in the vegan mayonnaise with the roasted oyster mushrooms. Season the salad with salt and pepper.
Vegan mayonnaise
Put all ingredients in a liter bowl or other container suitable for a stand mixer and blend them until you get a thick consistency. Season the mayonnaise with salt.
Crispy leeks
Cut the white part of the leek into 5 cm pieces. Cut the leek pieces into thin strips and soak them in ice-cold water for about 20 minutes. Heat the oil to about 140-150 °C in a pan. Strain the water from the leek strips and dry them well in a cloth before frying until golden in the hot oil. Transfer the fried leeks to a plate with kitchen roll and season lightly with salt.
Arrange the salad of oyster mushrooms on the rye bread slices and garnish with crispy leek and watercress.
"Graved" salmon with pomegranate and ginger on toasted Rye Bread with Sunflower Seeds
Ingredients:
• 10 slices of Kohberg Rye Bread with Sunflower Seeds (Item no. 10195014)
• Butter for frying
• 1-2 avocados
• 2-3 spring onions, finely chopped
• Red sorrel for garnish
• Red orache leaves for garnish
"Graved" salmon
500 g salmon fillet
1 tbsp. salt
2 tbsp. cane sugar
Juice from ½ lemon
Seeds from ½ pomegranate
10 g ginger
Sweet chili-mustard sauce
300 g sweet chili sauce
50 g coarse mustard
30 g sesame seeds
Preparation:
"Graved" salmon
Put the juice from the lemon and the seeds of the pomegranate in a blender. Use a hand blender to blend lightly so that the juice from the pomegranate seeds is released. Strain out the seeds. Sprinkle the salmon fillet with salt, sugar, and finely chopped ginger. Leave to marinate in the juice of the lemon and pomegranate for at least 1½ days in the fridge. This can be done in a vacuum bag or a dish suitable for the salmon.
Sweet chili-mustard sauce
Mix all the ingredients together and put the sauce in a jar. Store the sauce in the refrigerator.
Heat a pan over medium/high heat. Add the butter and allow to brown. Fry the rye bread slices in the pan until golden on one side only. Cut the "graved" salmon into thin slices and arrange them on the toasted side of the bread slices. Top the bread with slices of avocado and chopped spring onion. Garnish the sandwich with sorrel and orache leaves. Serve with sweet chili-mustard sauce.
Rye bread with thyme-baked pork loin, crispy pork rinds, pickled red cabbage and apple salad
Ingredients:
• 10 slices of Kohberg Classic Rye Bread (Item no. 10024000)
• Butter
• Stems of thyme for garnish
Thyme-baked pork loin and crispy pork rinds
1500 g pork loin
10 stems of thyme
1½ liters of water
15 g salt
Vegetable oil for frying
Salt and pepper
Pickled red cabbage with aniseed and orange flavor
250 g sliced red cabbage (approx. ¼ red cabbage)
200 g cane sugar
3½ dl water
½ dl apple cider vinegar
Peel of ½ orange
2 pcs. aniseed capsules
Apple salad
90 g mayonnaise
2 red apples
1 tsp. coarse mustard
Salt and pepper
Preparation:
Thyme-baked pork loin and crispy pork rinds
Trim the pork loin of tendons. Brown it well in a hot pan with oil. Tie the browned pork loin with meat string and thyme stalks. Season it with salt and pepper. Bake the loin at 200°C until a core temperature of 58°C is reached. Leave the meat to marinate before wrapping and refrigerating.
Crispy pork rinds: remove the rind from the loin. Cut the rinds into pieces and boil them for 20 minutes in water and salt (15 g). Remove the rinds from the water and dry them well. Place the rinds on a baking tray lined with baking paper and season with salt. Bake in a preheated oven at 200°C for about 25-30 minutes until golden and crispy.
Pickled red cabbage with aniseed and orange flavor
Put water, cane sugar, apple cider vinegar, aniseed capsules and the peel of an orange (peeled with a thin peeler) in a saucepan. Bring the mixture to a boil. Add the red cabbage and simmer for 1 hour under a lid. Put the pickled red cabbage in a jar with the orange peel and aniseed peel and refrigerate.
Apple salad
Rinse the apples and cut them into fine cubes. Mix the apple pieces with mayonnaise and coarse mustard. Season the salad with salt and pepper.
Spread Kohberg Classic Rye Bread slices generously with butter and place thin slices of thyme-baked pork loin on them. Top with apple salad and pickled red cabbage. Garnish the bread with 1 piece of crispy pork rind and a stalk of thyme.
Grilled rye bread with beef tenderloin, "remoulade" and grilled squash and red onions
Ingredients:
• 10 slices of Kohberg Rye Bread with Pumpkin Seeds (Item no. 10197015)
• Beef tenderloin
• Vegetable oil
• Salt and pepper
• Stems of thyme for garnish
"Remoulade"
2 yellow bell peppers
150 g mayonnaise
20 g chopped horseradish
Vegetable oil
Salt and pepper
Grilled and lemon pickled squash
1 squash
½ organic lemon
1½ dl vegetable oil
2 stalks dill
Vegetable oil
Salt and pepper
Grilled red onions
3 large red onions
Vegetable oil
Salt and pepper
Preparation:
Brush the beef tenderloin with oil, then season it well with salt and pepper. Grill the beef tenderloin until fine grill marks appear. Bake in the oven at 200°C until a core temperature of 56°C is reached. Allow the tenderloin to rest before wrapping and refrigerating.
If you are cooking the tenderloin on the grill, brown the tenderloin over direct heat before finishing over indirect heat.
"Remoulade"
Rinse and cut the bell peppers into quarter pieces and remove the seeds. Add the oil to the bell peppers and grill them until tender. Remove them from the grill and allow to cool completely before dicing. Stir the bell peppers and chopped horseradish into the mayonnaise and season the "remoulade" with salt and pepper.
Grilled and lemon pickled squash
Rinse the squash, lemon, and dill in cold water. Cut the squash in half and cut into 5 mm slices. Lightly oil the slices and season with salt and pepper. Grill the squash slices until grill stripes are achieved. Fill a jam jar with oil (1½ dl) and alternate the squash, lemon slices and dill sprigs in the oil. Put a lid on the jar and refrigerate. If you like, leave the grilled lemon-pickled squash to marinate for 24 hours before use.
Grilled red onions
Peel the red onions but keep the root as much as possible. Cut the onions into wedges. Brush them with a little oil and season with salt and pepper. Grill the onions until grill marks appear. Place the grilled onion wedges directly in a bowl to retain the heat and soften the onions. Put the tin in the fridge and leave them to cool before using.
Brush the rye bread slices with oil and grill them on both sides. Then arrange slices of grilled beef tenderloin on them and top with the grilled "remoulade". Garnish with grilled lemon-pickled squash, grilled red onions, and stems of thyme.
"Ostemad"* with crispy rosemary and figs pickled with licorice root powder with blackberries
*Danish for open cheese sandwich
Ingredients:
• 10 slices of Kohberg Rye Bread rich in kernels (Item no. 10000998)
• 2 1/2 pieces camembert
• Butter and salt
• 1 gas burner
Licorice root pickled figs with blackberries
200 g dried figs
100 g fresh blackberries
2 dl water
50 g cane sugar
1 tsp licorice root powder
Crisp rosemary
Stems of rosemary
Frying oil
Salt
Preparation:
Licorice root pickled figs with blackberries
Remove the tops of the dried figs and cut them in half.
Bring the sugar, water, and licorice root powder to a boil in a saucepan. Add the halved figs. Reduce the heat to low and leave the figs to simmer for 15 minutes under a lid. The mixture should be reduced to syrup. Stir the pickled figs regularly during cooking. After cooking, stir the blackberries into the pickled figs. Place the licorice root pickled figs with blackberries in a jar and allow to cool completely before use.
Crisp rosemary
Heat the oil to about 140-150°C in a pan. Put the rosemary stems in the hot oil (4 at a time) and fry until they are no longer bubbling in the oil. Remove them from the pan and place them on a plate with a piece of kitchen towel. Season the crispy rosemary stalks with salt (be careful not to pile too many on top of each other).
Heat a frying pan to medium/high heat. Add the butter and toast the rye bread slices until golden and crispy on both sides. Season with salt. Slightly burn the camembert with the gas burner and arrange on the bread slices. Garnish with the crispy rosemary stalks and licorice root pickled figs with blackberries.
