These Scandi-style open sandwiches (or smørrebrød) make the perfect light lunch or picnic centrepiece. The combinations of toppings are endless; try rye with creamy avocado, flaked smoked salmon, crème fraîche, capers and dill to satisfy any brunch cravings, or ricotta with griddled asparagus, hard-boiled egg and peppery radishes. Delicious!
The best bit? You can serve DIY-style and bring all the components to the table to allow guests to top their rye as they prefer, meaning minimal time spent in the kitchen.
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Yields:
4
Total Time:
10 mins
Ingredients
Rye bread
Ricotta
Griddled fine asparagus
Sliced hard boiled eggs
Sliced radishes
Mashed avocado
Flaked hot smoked salmon
Crème Fraîche
Capers
Dill
Basil pesto
Parma ham
Sliced chargrilled artichokes
Rocket leaves
Directions
Step 1
Top a slice of rye bread with 2tbsp ricotta, 4 griddled fine asparagus spears, ½ sliced hard-boiled egg and 2 sliced radishes; or ½ mashed avocado, flaked hot smoked salmon, 1tbsp crème fraîche, 1tsp capers and a sprinkling of dill; or 1tbsp basil pesto, 1 slice Parma ham, 2 sliced chargrilled artichokes and a few rocket leaves.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
