smorrebrod
Danish smorrebrod - open-faced sandwiches traditionally served on buttered ryebread come in countless variations and here are just a few classic combinations to tempt you ...
blue cheese and pear spread blue cheese on buttered bread, add a slice of cut lengthways pear and sprinkle chopped walnuts on top
smoked salmon and radishes top bread with buttered or avocado puree, 1 or 2 slices of smoked salmon, a few slices of radish, some sprigs of dill, and top with a squeeze of lemon juice and mustard
roast beef with horseradish, sweet and sour cucumber - top buttered bread with 2 slices of cold roast beef, add cornichons, maybe some very thin slices of red onion too, and top with horseradish
A Journal Of Nutrition Study found that rye bread
helps maintain bowel regularity better than a multigrain bread and it's
also low GI, and just 50 calories a slice - great for open sandwiches,
one of our favourites ... sliced hard boiled eggs on top of thinly
sliced tomatoes resting on a bed of iceberg lettuce topped with some
mayonnaise and sprinkle with black or red lumpfish roe (aka caviar).
Click to see our mayonnaise recipe mayo--yogurt-plus
or using sourdough bread
cream cheese and redcurrant spread the buttered sourdough bread with the cream cheese, then top with redcurrants that have been rinsed in cold water, drained well and spread out on a tray and sprinkled with caster sugar, shake the tray and then leave until the sugar has dissolved, shaking occasionally.
when the flavour mix allows
try replacing equal ratios
of butter or mayonnaise with avocado puree ... cholesterol-lowering avocado contains 14g
fat per 100g compared to butter at 81g