Swedish Style Open Sandwiches

9th August 2017By 1 Comment

Inspired by the Scandinavians and my time in Stockholm (but with a twist) here are two open sandwich ideas that are sure to beat the lunchtime monotony.


Blackberry, caramelised beetroot and whipped feta on Rye
 
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Author:
Serves: Serves 2
Ingredients
  • 1 beetroot
  • 1 tbsp. of honey
  • 1 tbsp. of balsamic vinegar
  • 80g of cream cheese
  • 50g of feta with a little extra for decoration
  • A handful of blackberries
  • A few purple basil/ regular leaves
  • 2 slices of rye bread
  • Salt and Pepper
Instructions
  1. Preheat the oven to 180C.
  2. Peel and cut the beetroot into orange size segments and arrange over a bakign tray. Drizzle with a little oil, the honey and balsamic vinegar, season with salt and pepper and mix. Pop in the oven and cook for 20-30 minutes until soft and caramelised, turning once half way through.
  3. In a bowl, mash together the cream cheese and feta until smooth and whisk until it forms a thick double cream consistency.
  4. Cut the blackberries in half and wash the basil leaves.
  5. Spread the whipped feta over the bottom of each slice of rye bread, arrange the beetroot, blackberries and basil and sprinkle with the additional crumbled feta cheese.
Smoked Trout, caramelised fennel and pickled red onion on Sourdough
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 2
Ingredients
  • ½ a bulb of fennel
  • 1 tbsp. of honey
  • ½ a red onion
  • 1 tbsp. of white wine vinegar
  • ½ a tsp. of salt
  • ½ a tsp. of sugar
  • 1 tbsp of cream cheese
  • 2 tsp. of horseradish
  • 2-4 crisp breads such as sourdough
  • 1 smoked trout fillet
  • A few sprigs of fresh dill
  • Salt and Pepper
Instructions
  1. Preheat the oven to 180C.
  2. Peel and thinly slice the fennel into slices and arrange over a baking tray. Drizzle with a little oil and honey, season with salt and pepper and mix. Pop in the oven and cook for 15-20 minutes until soft and caramelised, turning once half way through.
  3. Using a mandolin slicer (or with very good knife skills!) slice the red onion very thinly. Pop in a bowl along with the white one vinegar, salt and sugar and allow to sit for a few minutes.
  4. In a small bowl, mix together the cream cheese and horseradish and spread over the crisp breads. Arrange the caramelised fennel and flaked trout over the breads. Scatter with the pickled onion and dill.
 

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