Nordic Design – The Boston Globe

COOKING

Scandinavian open sandwiches are tasty works of art.

Smorbord: Hearty thinly sliced ​​bread spread with butter is stacked with apple slices, pickled herring and cucumber, then garnished with a sprig of dill.

Smorbord: Hearty thinly sliced ​​bread spread with butter is stacked with apple slices, pickled herring and cucumber, then garnished with a sprig of dill. (Photo by Jim Scherer, styling by George Simons)

Small open sandwiches are big in Scandinavia. Norwegians call them smorbrod, meaning “butter bread”. The Danes use a similar name – smorrebrod.For Swedes, the sandwiches themselves are smorgas, while the more familiar term smorgasbord literally means “table of bread and butter” and represents a selection of small hot and cold dishes – including sandwiches, of course – served buffet style.

The toppings are only limited by your taste and imagination. On a trip to Norway this summer, I noticed that the pâté seems to be a national favorite, but cold cuts, leftover sliced ​​meat, cheese and eggs are also common, as are all kinds of anchovies. , sardines, herring, salmon, shellfish, and fish roe.

Just a few rules apply to smorbrod. The bread should be thick and dark (think rye, pumpernickel, and whole grains) and thinly sliced, and the butter is always applied liberally and to the edges of the bread. As for the toppings, stack them high and lay them out, but keep them tidy. Although smorbrod are hearty knife and fork dishes, they should always look attractive and carefully designed, reflecting the simple, modern design for which Scandinavians are admired.

ONION AND MARINATED BEET PASTA SANDWICHS
FACT 6

Softened butter for spreading
6 thin slices of rye, pumpernickel or whole grain bread, preferably about 4 inches by 5 inches
12 ounces of liver pate
1/4 medium red onion, very finely chopped
12 ounces pickled beets, thinly sliced
4 tablespoons finely chopped fresh chives

Spread the butter liberally on each slice of bread to the edges. Spread about 2 ounces of pâté on each slice of buttered bread, then sprinkle each with a heaping tablespoon of chopped onion. Place 2-3 beet slices on each sandwich, sprinkle each with about 2 teaspoons chopped chives and serve.

SCRAMBLED UFS AND SMOKED SALMON SANDWICHS
FACT 6

Don’t rush to serve these sandwiches while the scrambled eggs are still hot. Many Scandinavians prefer them at room temperature.

Butter, softened for spreading, plus extra for the pan
6 thin slices of rye, pumpernickel or whole grain bread, preferably about 4 inches by 5 inches
5 large eggs
1/4 cup milk
Salt, to taste
Pepper to taste
12 ounces of smoked salmon, lox or gravlax, cut into 12 thin slices
1/2 small lemon, seeded and cut into 6 very thin slices
6 sprigs of fresh dill

Spread the butter generously on each slice of bread to the edges and set aside.

In a medium bowl, beat the eggs, milk, salt and pepper until evenly yellow. In a medium nonstick skillet, melt butter over medium-high heat. Rotate the pan to coat the bottom with the melted butter. Pour the egg mixture into the pot and, using a heat-resistant, non-stick spatula, push the eggs from side to side, lifting and folding them carefully until until they form a large, loose curd, about 1 minute. Immediately transfer the scrambled eggs to a medium bowl and let cool.

Once the eggs have cooled, divide them over the 6 slices of bread. Top each sandwich with 2 slices of smoked salmon. Add a thin slice of lemon and a sprig of dill and serve.

UFS, TOMATO AND ANCHOVY SANDWICH
FACT 6

If you can find Scandinavian anchovies, which are slightly sweet, subtly spicy, and less salty than Mediterranean varieties, use them. Otherwise, to remove some of the salt, soak the anchovies in cold water for 5 minutes, rinse under running water and wipe dry.

Softened butter for spreading
6 thin slices of rye, pumpernickel or whole grain bread, preferably about 4 inches by 5 inches
6 large eggs
6 tender lettuce leaves, washed and well dried
Salt, to taste
Pepper to taste
2 medium tomatoes, seeded and cut into 12 slices total
12 whole anchovy fillets
6 sprigs of fresh parsley

Spread the butter generously on each slice of bread to the edges and set aside.

Fill a large bowl with ice and water and set aside. In a large saucepan, cover the eggs with about 1 inch of cold water and bring to a boil. As soon as the water boils, remove the pan from the heat, cover and let stand for 9 minutes. Using a skimmer, immediately transfer the eggs to the ice water and let stand for 5 minutes. Take the eggs out of the water, tap all over the work surface, then gently roll them to break the shells. Peel the eggs and cut them into thin slices, keeping each sliced ​​egg separate.

Place a lettuce leaf on each slice of bread. Top each leaf with 1 sliced ​​egg, salt and pepper, then 2 tomato slices. Arrange 2 anchovy fillets in X on the tomatoes, garnish with a sprig of parsley and serve.

HERRING SANDWICH WITH APPLE AND CUCUMBER
FACT 6

Softened butter for spreading
6 thin slices of rye, pumpernickel or whole grain bread, preferably about 4 inches by 5 inches
1 large Granny Smith apple, cored and very thinly sliced
16 ounces of herring in sour cream or wine sauce, drained if using the latter
Pepper to taste
1/2 medium cucumber, very thinly sliced
6 sprigs of fresh dill

Spread the butter liberally on each slice of bread to the edges. Place 2 or 3 apple slices on each slice of bread. Top the apple with a generous portion of the herring (include some of the onion from the jar), about 1/3 cup per sandwich, and pepper. Place 2 or 3 cucumber slices on the herring, garnish with a sprig of dill and serve.

Send your comments and suggestions to Adam Ried at [email protected]

© Copyright 2007 Globe Newspaper Company.

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