I first ate these open-faced sandwiches in Denmark, where it is popular snack or lunch item. Its called “Smoorebord”. The concept is simple and delicious. There are two basic components: a great rye bread and toppings. You could use any bread like sourdough, French baguette, crusty Italian, but Danish rye is ideal. And when it comes to the topping its only limited by one’s imagination. Traditional toppings tend to be meats, seafood, chicken and various cheeses, which is great, but the ones here are vegetarian and Ive have given vegan options. The idea is to go crazy with toppings and experimenting different flavors. It is also a great party concept. All you need is good loaves of bread and little plate& bowls with toppings of veggies, fruits, pickles, salad greens, spreads, grilled proteins etc spread out on the table. Simply toast sliced bread and your guests can help themselves to the toppings.
Potato Chaat with Pickled onions
- 1 cup cooked diced potatoes
- 1/2 teaspoon Garam masala or ground cumin
- salt and pepper to taste
- squeeze of lemon juice
- salad greens like baby spinach, maçhe, bay kale
- pickled onions
To make pickled onions thinly slice 1 large red onion and one jalapeño. Rinse under cold water, place in a bowl add a cup of boiling water, 1 teaspoon maple syrup or sugar, 1/2 tsp salt and 1/2 cup white vinegar. Transfer to a sterile jar over and let it sit for 30-40 minutes and shake a few times so the juice evenly distributed. Use as needed. Keep refrigerated and use a clean fork to the onions out. You can reuse a juice 2-3 times as long as you use clean utensils.
Romesco Sauce with peppery greens
To make the Romesco sauce you will a small food processor and puree everything till smooth. Spread a thick layer over toasted bread and top with peppery greens like arugula or watercress. This recipe makes a generous cup that can be used in pasta, rice, roasted veggies, sandwich spread. And keep for week to 10 days refrigerated.
1 jar roasted red peppers drained
3-4 whole sun-dried tomato, preferably in olive oil drained cut into slices
1/4 cup/ 40 grams sliced almonds, lightly toasted
2 tbsp olive oil
1 ½ tablespoon lemon juice + one teaspoon lemon zest
3 cloves of garlic, peeled and chopped
1/2 teaspoon ground cayenne pepper
1/2’tsp sweet smoked paprika
1 ½ teaspoon coarse salt
¼ teaspoon black pepper, freshly ground
Edamame Avocado Mash
Mash by pulsing a 1 cup cooked edamame, a medium avocado, squeeze of lemon juice, with salt pepper and a pinch of chili pepper in a food processor.. Serve with breakfast radishes and a few chilli flakes.
Caramelized Pears Gorgonzola Walnuts
This is an inspiration for a dessert. Simply top the bread with 1 oz of crumbled gorgonzola cheese (crunchy almond butter for vegan), thin slices of pear or apple, a few walnuts and a thin drizzle of honey or maple syrup( vegan). Place it under a broiler then grill till cheese has melted and the fruit is slightly browned. Remove and sprinkle with salt and pepper and serve. Note: watch the oven constantly as this happens very quickly and if neglected can burn.