Food: Vegan Smørrebrød

Smørrebrød, (lit. butter and bread), or open faced sandwiches, are an iconically Danish dish, but much of their popularity is due to a recent renaissance thanks to Adam Aaman’s Deli and Takeaway. Before that, their heyday was during the 19th century when they were eaten in Copenhagen restaurants by men playing cards. These days they’ve become an art form in themselves, each sandwich carefully constructed like ‘Nordic sushi’.

Using my recipe for Vegan gravlax I decided to come up with some classic combos. Smørrebrød needs good bread base so I bought a seeded rye rugbrød from Brød in Cardiff. The smør (butter) element is just as important to the dish as the bread, so make sure you layer each slice with a generous spread of your favourite butter, Vegan in my case. Spread liberally, In Denmark they say you should ‘spread corner to corner’.

Here are three classic varieties.

For the laks you’ll need:

  • 4 slices of Vegan gravlax,
  • Sprig of dill
  • 4 slices of cucumber salad,
    • Half a cucumber, sliced finely
    • 4tbsp sugar
    • 4tbsp white wine vinegar
    • some mustard seeds; some black peppercorns
    • Handful of fresh dill, chopped finely
    • a few bay leaves and a splash of water.

To make the cucumber salad simply combine the ingredients in a small bowl and leave to do their thing for an hour or two at least. It’s best to leave them for longer so the cucumber has time to soften a bit. I make mine up and leave them in the fridge as they last for ages.

To assemble, simply combine artfully & garnish with a sprig of dill 😀

For the kartoffel, you’ll need:

  • 3 medium new potatoes, boiled, cooled and sliced into coins,
  • A dollop of vegan cream cheese,
  • A spoonful of seaweed caviar (available from IKEA),
  • Sprinkle of crispy onions,

For the cream cheese I used Oatly’s PåMackan that I brought back from my trip to Malmö. Sadly it’s a Scandi exclusive for the time being but any Vegan cream cheese would work. I personally like the one from Bute Island Foods.

Again, to assemble, simply layer artfully with the potatoes at the bottom.

For the Levepostej og rødbeder, you’ll need:

  • 2tbs of Vegan leverpostej (see below),
  • 3 pieces of crinkle cut pickled beetroot,
  • 1tbs of chopped parsley,
  • 3 rings of lingonberry pickled onions:
    • 1 red onion, sliced thinly on a mandolin,
    • 1tbs lingonberry cider vinegar (IKEA),
    • 1tbs lingonberry syrup (IKEA),
    • A splash of water,

Again, the pickled onions benefit from having been made in advance, but an hour or two will do. As for the leverpostej (liver pate), this was a bit harder to replicate. It’s a classic Danish ingredient but for a Vegan it requires a degree of creativity! I used the mushroom pate from Suma, which is very rich and delivers that meaty body that you need. To give it the classic pink hue I simply mixed in some pickled beet juice! Hey presto – a convincing alternative is born.

Enjoy your smørrebrød with a shot of cold snaps – oh, and don’t forget to use cutlery! (It’s a faux pas to pick them up with your hands in Denmark :P)

SKÅL!

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Drink: Semla Shake

Here’s a great recipe for fettisdagen (the Swedish Mardi Gras). It has all the flavours of semla buns, but none of the time-consuming process of proving and kneading. However, if you’re game for all that, then by all means this cocktail would be amazing paired with the decadent buns! You can omit the custard if you want, but it gives another dimension to the cocktail and hey, it is for Fat Tuesday, after all!

To make, you’ll need:

  • 1 Whole carton of Oatly milk/ unsweetened unroasted almond milk
  • 2 Scoops of Swedish Glace (Tofu Line) vanilla Ice cream
  • 3 Shots of Amaretto
  • 2 Shots of vanilla vodka (I used ABSOLUT, naturally)
  • 1⁄2 tsp Ground cardamom
  • 2tbs Oatly custard

To finish:

  • Soy whip
  • Cake crumbs

To make, put all the ingredients in a blender and whizz up until they make a sweet, aromatic cardamom laced cocktail. Get your glasses, in my case a vintage milk bottle, and fill with the mix. Top with some soy whipped cream, but be wary that it doesn’t sink, as it doesn’t behave exactly the way dairy cream does, it’s also a bit heavier.

Garnish with cake crumbs, vegan in my case, left over from a delicious Naturally Kind Food slice and you’re done!

 

Enjoy!

Food: Salt baked vegetable soup with hay ash

Based on the NOMA dish of vegetables salt baked with hay ash, I was inspired to make this soup. It combines my love for plant based cookery with a nod to New Nordic cuisine.

 

You’ll need:

For the salt dough:

 

  • 450g (2 cups) of plain flour
  • 112g (½ cup) table salt
  • 200ml (1 cup) warm water

 

For the soup:

  • 2 Small turnips
  • 1 Large Potato
  • 2 Medium carrots
  • ¼ Celeriac
  • 2 Medium parsnips
  • 1 Medium leek
  • 500ml water
  • Black pepper

 

To finish:

  • 1 tbs hay ash (I used a handful of hay, bought here)
  • 1tbs Oatly crème fraîche
  • 1tbs Seaweed black caviar (available to buy from IKEA)
  • 1tsp rye bread crumbs
  • A sprinkle of Saltverk lava salt

 

To make the dough, simply mix the salt and flour together in a bowl, whilst slowly adding the water until it comes together into a dough. Knead it for a few minutes until all the ingredients are evenly distributed. Roll out to 3-4mm thick on a floured surface.

Cover the vegetables, until they are all wrapped up cosy in their salt dough blankets. Make sure you seal all the corners. Use a pinch of water if you need to make sure they are glued shut. You want the vegetables to steam in their own moisture in the oven. Place the vegetables in a baking dish and then into the oven on low (140°C) for an hour and a half.

During this time you can start prepping the hay. Get a handful of hay, place into a baking dish/ metal box and in a well ventilated area, set it alight with a match. Leave it burn down to ashes. Have some water/ emergency equipment on hand, just in case. Once it has turned to ash, you can use them to add an earthy, smoky, bitterness to a dish.

Once the vegetables have finished baking, they should have become fudgy, with their flavour, intensified. Break open their shells and place on a chopping board. Be careful at this stage because they are hot and you don’t want any stray pieces of the dough casings. Peel the celeriac, the skin should come away easily. Chop all of them up into small chunks, and add them one by one into a lightly oiled pan, starting with the leeks. Add the water and stir on a medium heat. Season with black pepper. The dish shouldn’t require more salt but taste test at this point just in case. Place the lid on and let it cook for a good 20 minutes on low.

Once removed, place into a bowl and whizz together with a stick blender until you get a smooth and even consistency. To serve simply replace into the pan and re-heat on low if needed.

To garnish, add a dollop of Oatly craimè fraîche to the bottom of the bowl and then finish the soup with sprinkle of lava salt, rye crumbs and the hay ash. Rest the caviar on the island of craimè fraîche.

(I’d recommend pairing it with a full bodied porter or IPA, I paired ours with an Einstök Icelandic Toasted Porter)

Enjoy!

 

 

 

 

 

Food: Gulrødspølse

Inspired by my many trips to Denmark, and their national fast food the rødpølse, I’ve made my own vegan version, which is tasty AF and a lot cheaper than sourcing the Danish hotdogs! You’ll often see a pølsevogn (or hotdog cart) on most street corners in Copenhagen!

The ristet hotdog is a rødpølse with many toppings. They are quite an experience to eat, trying to not drop it all on the floor is like a national challenge. Good luck, but it’s worth the challenge!

The recipe is similar to my Currywurst one, so feel free to make double the amount for two different Northern European dirty favourites!

Once again, I highly recommend prepping the carrots in advance, they’re dead simple to prepare but it makes all the difference when they’ve had time to marinate.

You’ll need:

  • Two medium sized carrots (per person)
  • 1tbs Smoked paprika,
  • 1 tsp Dijon mustard,
  • 1-2 drops of liquid smoke,
  • 1tbs of cider vinegar,
  • 1tbs of light soy sauce,
  • 1tsp Garlic infused oil
  • 10ml water

Remoulade:

  • 3tbs vegan mayo,
  • 1/4 tsp curry powder,
  • 1 small gherkin, chopped,
  • handful of parsley, chopped,
  • 1tsp Dijon mustard,
  • 1tsp sugar,
  • 1tbs finely chopped onion
  • 2 chopped capers

To serve:

  • Ketchup (the Danes have a special hotdog ketchup, which I got from Scandi Kitchen but regular ketchup will also work)
  • Mustard
  • Handful of crispy fried onions
  • 1 Sandwich gherkin or 3-4 gherkin slices
  • 1tbs of chopped onion

Begin by topping and tailing the carrots and “carving” to make rounded ends, a bit like a wurst or hotdog style sausage. Peel the carrots and simmer in salted water on a medium heat until soft. Don’t over boil because they’ll fall apart and be of no use to anyone! You want the knife to slide through but not disintegrate when you lift them. When they’re done leave them to dry out and cool.

When they’re dry put them in a freezer bag or container to marinate with the paprika, cider vinegar, oil,  liquid smoke, mustard and soy sauce. Leave them to soak up the flavours for 3-4 hours or best, overnight. They’ll keep for a few days in the fridge if you’re making them well in advance.

Remoulade to the Danes is what brown sauce is to Brits or fish sauce is to the Thai, to make this curry infused mayonnaise sauce is rather easy. Simply, add all the ingredients and mix into a creamy, piquant sauce. Once mixed, Set aside.

To cook the hotdogs, simply take them out of the marinade and brown them in a pan, remembering to turn them. Once brown on all sides, they’re ready to load up!

Home your dog in a hotdog bun and top it with all of the toppings. Start with the ketchup, mustard and remoulade. Then the gherkins and the onions.

Serve with some fries or dill potatoes. Traditionally the Danes pair it with chocolate milk (even grown ups!) or a cold bottle of Danish beer like Tuborg.

Velbekommen!

 

Also- If you are in Copenhagen, the D.Ø.P pølsevogn do a cracking vegan hotdog!

 

Food: Butternut squash and thyme frikadeller

Here’s a quick recipe to make when you’re stumped to rustle up something. It’s great for entertaining and a Vegan twist on a Danish classic!

You will need:

  • Half a roasted butternut squash, de-skinned
  • 1 onion, chopped finely
  • 1 tsp garlic paste/1 clove of garlic, minced
  • 1 tsp dried thyme
  • 20g rye bread crumbs
  • 1 tin of butter beans, drained
  • 1tbsp dried parsley
  • 1tbsp fresh parsley, chopped
  • Pinch of salt
  • Generous amount of cracked, black pepper

To make start by quartering and deseeding the butternut squash then place in a deep baking tray. Drizzle with vegetable oil, sprinkle with salt and cover with foil and bake in the oven at 180° for around forty minutes. You can roast the squash in the bottom of the oven when you’re cooking other things – basically, roasted squash is a really versatile ingredient, especially in Autumn and Winter, so bung one when it’s convenient.

Check when they’re done by poking with a fork – they should be really soft. Take them out and allow them to cool (so they’re okay to handle) and save half the squash for a future recipe (soup is good). When they’re cool, scoop out the flesh of the other half and add to a mixing bowl.

Soften the chopped onion in a little oil and add to the mix. Combine the rest of the ingredients and mash with a masher until the beans are broken up and not too big. You can freeze whatever mix you don’t use or otherwise allow to rest in the fridge for a day or two. Form the mix into round, meatball sized balls and shallow fry in a little vegan butter until browned on all sides.

Serve with some boiled potatoes and a simple cucumber salad/pickle;

  • Half a cucumber, sliced finely
  • 4tbsp sugar
  • 4tbsp white wine vinegar
  • some mustard seeds; some black peppercorns
  • dill, chopped finely
  • a few bay leaves and a splash of water.

Make sure the cucumber is covered and leave to do its thing for at least an hour or two, longer if possible – it’ll keep in the fridge for AGES).

 

Velbekomme!

Food: Chocolate & liquorice pinwheels

With the huge influx of Nordic stuff on TV recently, heres a handy recipe for a pastry perfect for watching the latest Scandi drama (with a kaffe of course- a la Fika) 😉

To make, you’ll need:

  • 1 pack of ready rolled puff pastry
  • 4tbs of homemade chocolate & liquorice ganache (made here)
  • 1tsp soy milk
  • 50g soft eating liquorice, chopped finely

To glaze:

  • 2 tsp soy milk

 

Making could not be easier! Simply, unroll a pack of pre made puff pastry and keep it on the paper lining – this will make cleaning up much easier. Spread the ganache, mixed with a little soya milk, evenly over the pastry and sprinkle as liberally as you like with small, chopped nuggets of liquorice. Using a pizza cutter (knives have a tendency to bunch the pastry and make life difficult) cut the pastry into 6 or 8 strips, depending on how tall you want them, and roll into individual spirals. Dab a little soya milk on each one for a glaze.

Place them evenly and spread out on a baking tray lined with baking paper and cook at 180c for 12 to 15 minutes – or until golden brown. The coils should unravel and begin to burst at the seams. Serve warm with coffee.

Enjoy Fika!

Food: Vegan Gravadlax

Inspired by the recipe for carrot lox on the food blog Olives for Dinner, I was inspired to make my own version, but more Scandi 😉

(ps: All of the Scandi ingredients can be bought from Tiger and IKEA)

To make, you’ll need:

  • 3 carrots, peeled finely
  • 1 tbs dijon mustard
  • 1tbs dried dill
  • 2 bay leaves
  • 50ml Snaps/Akvavit
  • 150ml water
  • 1tbs green nori sprinkle
  • 1tbs olive oil
  • 3tbs salt
  • 1tbs sugar
  • 1tbs lingonberry syrup
  • 2tbs lingonberry cider vinegar
  • Pinch of black pepper

To make, simply peel the carrots as thin as possible and set aside. In a jar (I used a mason jar), add in the rest of the ingredients (minus the olive oil) and stir. Because of the mustard, the mixture will be cloudy- but don’t worry!

Place the carrot ‘salmon’ into the mixture and let it marinade for approximately 2o minutes. After this, spoon out the carrots, add the tablespoon of oil and place into a baking tray. Cover with foil and place into an oven heated to 140°C for 20 minutes. After this, leave to cool slightly and place back into the jar. Shake up the jar and leave (when cool) in the fridge to marinate for 1-2 days. Cooking the carrots softens the texture of them and allows the marinade to permeate. I will be using these for some plant based Scandinavian themed lunches in the future!

Enjoy x