Smørrebrød
I visited Copenhagen twice in 2016 and loved the idea of a open-faced sandwich, it allows for there to be as much ‘filling’ as you desire. I saw counters full of colourful foods – prawns, onion, salmon, tomato, there were so many to choose from.
My friend and I had decided to catch up for dinner and so I went over with a bag of ingredients – not 100% sure on what to cook.
This is usually made using dark rye but I ended up buying wholegrain bread for this occasion as it was easier.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Serves: 2
Ingredients
- Avocado
– 1 - Smoked salmon – 100g
- Red pepper – 1
- Olives – 4
- Courgette – 1/2
- Garlic & herb cream cheese
- Egg
– 2 - Rocket
- Basil
- Wholegrain toast/ Dark rye
- Olive oil
- Salt & Pepper
Method
- Slice the courgette into strips and drizzle with olive oil and mixed herbs
- Place on parchment and bake in the oven for 10 minutes or so
- Curl while warm then allow to cool
- Boil the eggs for around 8 minutes
- Toast the bread
- Spread with cream cheese
Then just place everything on top as you wish
More info
You can use almost anything as a topping – let me know what you try
Looks yummy and pretty!