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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Food: Nordic Blueberry Bagel

Continuing on the Nordic theme, this is a recipe for a satisfying sweet Scandi-themed breakfast.

This recipe was also an excuse to open my Oatly cream cheese/påMackan that I brought back from my recent holiday in Copenhagen & Malmö. It’s only available in Sweden atm, so you’ll have to substitute it for other Vegan cream cheese.

I thought, what better than to partner it with with a Scandi themed compote to compliment the cream cheese

To make the compote, you’ll need:

  • 1 tbs blueberry jam
  • 100g sugar
  • 125ml water
  • 1 shot of snaps/akvavit
  • 1 tsp of ground cardamom
  • 1 stick of cinnamon
  • 50g blueberries
  • 1tsp cornflower, slaked in 1tsp lemon juice
  • Zest of quarter of a lemon

To make, simply put a pan on the hob on low and add the sugar, blueberry jam and water. When it all begins to dissolve, add in the blueberries, lemon zest, snaps and the spices. Cook for 3-4 minutes, then add the cornflower mixture. Take out the cinnamon stick by this point. Stirring, so it all comes together, cook out until it becomes a thick, sticky mixture. Take off the heat and set aside to cool.

Once the compote is sufficiently cool, cut and toast a bagel (I used a sesame bagel) then slathered on a thick layer of Oatly cream cheese/påMackan. Now its’ time to spread a layer of the delectable Nordic fruity spread. Add the lid of the bagel, pick it up and devour- with a coffee of course 😉 !

Enjoy!

 

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