I have to admit to love serving canapés. These open-faced sandwiches are a delight, and if made well, set an elegant tone for the rest of the meal.
The concept of smørrebrod is popular in Denmark, Norway and Sweden. The region has literally 1000's of variations of this dish. I have been to restaurants for the traditional serving of this meal, about 50 toppings, loads of variations on rye, other breads and crackers, I was almost dizzy with the combinations and varieties. It was truely a sight to behold.
This is a rather simple vegetarian version of the dish. The cheese serves as the base and the asparagus and peas blend in beautifully. Of course , I love everything asparagus, so these small bites were wonderful over drinks with friends. These are super healthy but delicious.
This is a small volume that deals exclusively with smørrebrød, in all its variations. From the traditional versions to newer contemporary recipes, these sandwiches are delicious and beautiful. You will see me cook from here agin soon.
For more recipes from this cookbook, click here.
Ingredients:
6-7 asparagus spears
1 cup peas, raw or frozen
1 cup cottage cheese or cream cheese
3-4 scallions, sliced into thin circles
1-2 tablespoons lemon juice
Salt, to taste, preferably Himalayan pink salt
Pepper, to taste
Rye bread, toasted, if desired
Remove the woody ends of the asparagus spears and peel the bottoms with a potato peeler if needed. Blanch the spears in salted water for 2 minutes till they turn a bright green and are just cooked. Drain and cool. You want the asparagus to still be crunchy, not completely mushy. Cut into small bits, keeping some of the tips long for garnish.
If you are using fresh peas, leave them just as is. If you are using frozen peas, blanch in salted water for 1 minute. Drain and cool.
Recipe with cottage cheese:
Bring the cottage cheese up to room temperature. Mix in the asparagus, peas, lemon juice, salt, and pepper. Taste and adjust seasonings and tartness.
To serve, add a thick layer of the cheese on the rye toast and top with the scallions and a few of the asparagus tips. Serve immediately.
NOTE: Do not prepare these canapés ahead of time as the toast will get soggy.
Recipe with cream cheese:
Mash the peas with a fork with the lemon, salt and pepper to a rough crush. After you are happy with the rough consistency, add in 3-4 tablespoons of the asparagus cut into small bits. Mix well and set aside.
Layer the toast with the cream cheese. Layer with the mashed pea-asparagus mix, a thick layer. Top with the scallions and the asparagus tips. Serve immediately.
NOTE: Do not prepare these canapés ahead of time as the toast will get soggy.