5 Kinds of Open Sandwiches on one Board

Here is a selection of open sandwiches to inspire you. Normally you can eat about 3 pieces per person.

Serves
Each recipe is enough for 4 people

Ingredients

APPLE BEETROOT SALAD
Horseradish cream
150ml creme fraiche 18%
1/4 tsp sugar
1–2 tbsp fresh horseradish, grated
½ tbsp lemon juice
salt and freshly grinded pepper

2 apples, approx. 200g
200g beetroot
salt and freshly grinded pepper
4 slices of rye bread

SALMON SALAD
300–400g fresh salmon
4 slices of lemon
1 small bunch of dill
4 leafs of heart salad
2 tbsp dill, chopped
1 tbsp red onion, super finely chopped
1 tbsp lemon juice
salt and freshly grinded pepper
4 slices of rye bread

POTATO SANDWICH WITH LEMON MAYO AND FRIED LEEK
Lemon mayo
3 tbsp mayonnaise
1 tsp lemon juice
1 tsp lemon peel, grated
salt and freshly grinded pepper

½ leek
some olive oil
4 medium size boiled potatoes
4 slices of rye bread

EGG SALAD
4 large eggs
1 large tomato
2 tbsp cress
4 tbsp Greek yogurt 10%
salt and freshly grinded pepper
4 slices of rye bread

CHICKEN WITH PESTO
oil for frying
2 chicken breasts
salt and freshly grinded pepper
4 slices of rye bread
parsley pesto

Method

APPLE BEETROOT SALAD
BEGIN BY MIXING THE HORSERADISH MIX. Mix creme fraiche, sugar and horseradish without stirring too much, otherwise the creme fraiche becomes watery. Add lemon juice and season with salt and pepper.

CORE THE APPLES AND CUT THEM INTO SMALL DICES. Peel the beetroots and cut them into small dices like the apples.

MIX APPLE, BEETROOT AND HORSERADISH CREAM, and season with salt and pepper. Divide the salad evenly on the pieces of rye bread.

SALMON SALAD
STEAM THE SALMON IN A SAUTE PAN WITH LEMON, dill and a bit of water under a lit for 5–8 minutes. Allow to cool a bit. Then peel of the skin, transfer the fish to a bowl and mash it with a fork. Add dill, red onion, lemon juice, salt and pepper, and mix it together.

PLACE THE SALMON SALAD IN A SALAD LEAF on each slice of rye bread and season with pepper.

POTATO SANDWICH WITH LEMON MAYO AND FRIED LEEK
MIX MAYONNAISE, LEMON JUICE AND LEMON PEEL. Season with salt and pepper.

THOROUGHLY RINSE THE LEEK IN COLD WATER and slice it finely. Fry the leek slices in olive oil until they are lightly brown without being brittle.

SLICE THE POTATOES AND DISTRIBUTE THE SLICES ON THE RYE BREAD. Top if off with lemon mayo and fried leek.

EGG SALAD
BOIL THE EGGS FOR 5–7 MINUTES ACCORDING TO SIZE. Peel and chop them when they are cold.

HALF THE TOMATOE, REMOVE THE SEEDS and cut it into dices. Mix egg, tomato, cress and yogurt. Season with salt and pepper. Place the egg salad on the slices of rye bread.

CHICKEN WITH PESTO
HEAT THE OIL ON A PAN and fry the chicken breasts 6–7 minutes on each side at medium heat. Season with salt and pepper.

SLICE THE CHICKEN and place it on the slices of rye bread. Top it off with parley pesto.

PHOTO BY Columbus Leth

Trine Hahnemann