T's Swedish kitchen

Smörrebröd: Scandinavian open sandwiches. Cool and artful sandwiches that often decorate tables of Sweden, Denmark and Norway. Nobody knows today how the simple sandwich got such an important place in Scandinavian cuisine, but I will tell you one of the stories from the medieval times. I use both the traditional dense sour dough rye bread and soft white bread with a little butter or sauce. You will get some ideas how to combine whatever you have a in the fridge to create an unusual and very tasty combinations. The art of decorating open sandwiches usually takes 3 years to learn and is compared with origami: arranging tomatoes, fresh native greens, sweet pickles, horseradish, fried onions and apples, as well as colourful sauces. This traditional meal is does not have a usual setup, like starter, main course and a desert. Instead, I will prepare 8 traditional different open sandwiches with fish, cheese, shrimps, vegetables. Apple desert.

1 Gravad lax: home-cured salmon and dill sauce. 2 Hand-peeled shrimps and egg. 3 Avocado and red onion salad. 4 Blue cheese and radish. 5 Traditional herring toast from south of Sweden. 6 Beetroot and dried plums. 7 Stockholm potato salad with rose pepper. 8 Egg and cod roe.

Apples and Dime desert