The Scandinavian sense of aesthetics has always been among the best in the world, and even when making sandwiches, they emphasize visual appeal...
I still fondly remembers the trip to Finland many years ago. A ten-day journey with friends, where I witnessed the unforgettable Northern Lights, experienced the innate aesthetics of the Scandinavians, and tasted the freshest and most delicious ingredients—what more could one ask for?
Among these experiences, what I misses the most is the local open sandwich, known as ‘Smørrebrød.’ It is said to have originated in Denmark and later spread throughout Scandinavia. Initially, it was a convenient lunch for Danish workers to carry while working. Later, thanks to the Scandinavian sense of aesthetics, it evolved into a colorful and versatile dish.
In terms of ingredients, almost anything can be used for an open sandwich, such as salmon, smoked beef, eggs, cucumbers, various vegetables, and so on. Scandinavians won’t criticize you for lacking or adding a particular ingredient because they believe that good food has no boundaries, and being bold in trying new things is the best embodiment of Scandinavian culture. BigBoy’s version of the open sandwich includes a beetroot salad as the base, topped with smoked salmon and cucumber, and garnished with dill, making it just as good, if not better, than what you would find in Scandinavia.
Ingredients (serve 2)
Rye Bread (Sliced) | ½ loaf |
|---|---|
Smoked Salmon | 200g |
Beetroot | 1 bulb |
Lebanese Cucumber | 2 sticks |
Cherry Tomato | few pcs |
Mayonnaise | 40g |
Sea Salt | ⅓ tsp |
Dill | to taste |
Steps
1.
Peel and dice the beetroot, then blanch it in water for 30 minutes.
2.
While boiling the beetroot, halve the cherry tomatoes and slice the cucumber thinly.
3.
After blanching the beetroot, let it cool and drain the excess water.
4.
Add mayonnaise and sea salt, and mix well.
5.
On the bread, place one tbsp of beetroot salad, two slices of cucumber, one slice of smoked salmon, and one cherry tomato in order.
6.
Finally, add a bit of dill on top and enjoy.
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