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Smørrebrød | by maozed
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Smørrebrød

Leftovers from our Scandinavian themed housewarming/birthday party. Mouse over each sandwich for a description of the toppings.

 

The cucumber salad recipe is here.

 

Horseradish Mayo (Vegetarian)

From Bon Appetit.

 

Ingredients:

1 cup mayonnaise

1/4 cup (or more) prepared horseradish

2 teaspoons white wine vinegar

Kosher salt

Freshly ground black pepper

1 tablespoon chopped fresh tarragon

 

Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.

 

Cream Cheese and Smoked Salmon Pate (Pescetarian)

From NAMI NAMI.

 

Ingredients:

100 g good-quality cold smoked salmon

150 g cream cheese, at room temperature

a small bunch of dill

lemon juice, to taste

freshly ground black pepper, to taste

 

Chop the smoked salmon into small chunks, place into the food processor together with the cream cheese. Add some lemon juice for seasoning and the dill. Process until smooth.

Taste for seasoning - add more lemon juice and season with pepper.

 

You can make the paté up to a day in advance.

 

Carrot and Yogurt Sauce (Vegetarian)

From Bon Appetit.

 

Ingredients:

1 garlic clove

Kosher salt

1 cup plain low-fat Greek yogurt

2 tablespoons (packed) finely grated carrot

1 tablespoon chopped fresh dill

2 teaspoons (or more) fresh lemon juice

1 teaspoon finely grated lemon zest

Freshly ground black pepper

 

Place garlic on a work surface. Sprinkle with salt and finely chop, occasionally smearing with side of knife to make a paste. Transfer to a medium bowl. Add yogurt, carrot, dill, 2 tsp. lemon juice, and zest; whisk to combine. Season with salt, pepper, and more lemon juice, if desired.

 

Beet Aioli (Vegetarian)

 

Ingredients:

1 beet, boiled and peeled

3-4 cloves garlic

Juice of 1 lemon

3/4 c. mayonnaise

Cracked black pepper

Salt to taste

 

Puree beet, garlic, lemon juice, and mayonnaise in a blender. Add salt and pepper to taste.

 

Pickled Onions (Vegan)

Modified from Bon Appetit.

 

Ingredients:

1 cup thinly sliced red onions

3/4 cup red wine vinegar

4 tablespoons sugar

1 1/2 teaspoons kosher salt

 

Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle in the refrigerator for 2 days.

 

Other recipes we made (not pictured): shrimp and cucumber salad with horseradish mayo from Bon Appetit, homemade butter, remoulade from My Danish Kitchen, deviled eggs with horseradish and black pepper, Swedish cheesecake from She Simmers, and pistachio, yogurt, and elderflower cake from Jamie Oliver.

 

Things we bought: aquavit, Svenska vodka, cucumber vodka, sparkling water, lemons/limes, 3 kinds of rye bread, pickled herring, cod roe pate, radishes, gherkins, chives, dill havarti, jarlsberg, sweet mustard, chive cream cheese, rye crackers, watercress, and lettuce.

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Taken on September 2, 2012