RECIPE: vegan “smørrebrød” aka Danish open-faced sandwiches

It does not get any more Danish than our smørrebrød. Traditionally, it’s an open-faced sandwich with a variety of toppings, usually, a protein, a dressing, green garnishes, and something pickled, served on rye bread.

You can also find some types of smørrebrød served on white bread, so if you cannot get your hands on rye (and you don’t feel like baking it from scratch) there is still hope if you want to try this Danish specialty.

Danish smørrebrød is typically served cold, or at least, not hot, so often at room temperature, which gives you plenty of time to assemble all the elements and even made a lot of them in advance.

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Peace fish

  • ½ parsnip per person
  • 3 decilitres of breadcrumbs
  • 100 grams of flour
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cayenne pepper
  • 1 dl of lukewarm water
  • Salt and pepper to taste
  • 3-4 decilitres of vegetable oil for frying
  • ½ a slice of rye bread
  • 2 leaves of romaine lettuce
  • Chives (or other preferred herbs or micro greens of your choice)
  • 2 slices of lemon

Remolade dip

  • 2 tablespoons of vegan mayo
  • 1 tablespoon of finely chopped capers
  • 1 tablespoon of finely chopped carrots
  • 1 tablespoon of finely chopped onions
  • 1 tablespoon of finely chopped cornichons
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of turmeric powder
  • 1-2 teaspoons of lemon juice
  • Salt, pepper, and sugar to taste

Frikadeller

  • 150 grams of plant-based minced meat
  • 1 onion
  • ½ decilitres of vegan cream
  • 1 tablespoon of plant-based butter
  • 2-3 leaves of kale
  • ½ a slice of rye bread
  • 1 teaspoon of finely chopped parsley
  • Pickled red cabbage:
  • 150 grams of red cabbage
  • 3 decilitres of vinegar
  • – 2 tablespoons of sugar

Potato

  • 1,5 potatoes per person
  • 3 radishes
  • Fresh garden cress
  • A handful of potato crisps
  • ½ a slice of rye bread

Homemade mayo

  • 2 decilitres of vegetable oil
  • ½ a decilitre of aquafaba (the water from canned chickpeas)
  • 1 teaspoon of vinegar
  • 1 teaspoon of mustard
  • Salt and pepper to taste

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How to

Peace fish

Peel the parsnip and cut them into slices (they should measure around ½ a centimeter in thickness). Pour your oil into a pot on medium-high heat. In one bowl, combine, flour, water, cayenne, garlic powder, salt, and pepper. In another bowl, you add your bread crumbs. With one hand, cover your sliced parsnip in the batter, then transfer it to the bread covering, covering it completely. Fry your parsnip filets until golden brown, then let them rest on a piece of kitchen cloth until it reaches room temperature.

Remolade dip

Finely chop the onion, carrot, cornichons, and capers. Then combine all ingredients and set aside in the fridge to rest for 20 minutes. Now add the dip to your peace fish and top with garnishes, lemon, and greens to complete this piece of smørrebrød.

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Frikadeller

Add your onions and cream to a food processor and blend until the consistency is combined, but not all the way smooth. Then add in your vegan minced meat and blend for a few seconds to combine. On a warm pan, melt your butter, then form your minced meat into balls and fry until golden brown on both sides. Once they are cooked, let them rest and cool down.

Pickled red cabbage

Finely chop the cabbage and place it in a jar with a secure and airtight lid. In a pot, mix vinegar and sugar and bring to a boil. Once the sugar has dissolved, pour the liquid on top of the cabbage, covering it completely. Let it rest for at least about 20 minutes before use. Ideally, this can be prepared the day before. Now assemble this piece of smørrebrød by adding kale, and chopped parsley to the bread and serve the Danish frikadeller with homemade pickled red cabbage.

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Potato

Peel the potatoes, place them in a pot, and cover them with water. Drizzle 1-2 teaspoons of salt and bring to a boil. Once the potatoes are done boiling, place them on a rack to let them cool down to room temperature. Once the potatoes have cooled off, slice them – 1 potato should make 4 slices, and arrange them on your piece of buttered rye bread.

Homemade mayo

Combine all ingredients in a tall jar. Take an immersion blender and place it in the jar, so that the blender touches the bottom of the jar. Then blend. After a few seconds, the consistency starts to thicken, then move your immersion blender up and down to get an even consistency. After less than 5 minutes, you have homemade mayo, and now you can assemble your last piece of smørrebrød. Thinly chop the radishes, and cut some fresh garden cress on top of the sliced potatoes and mayo. Lastly, sprinkle some crushed potato crisps on top.

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