One of the things the Danes are fond of is using fresh produce and making simple, but tasty food. We are well renowned for our Smørrebrød – you know the infamous Danish Open Sandwiches (more to come on the topic next week) but it is also very popular to make smørrebrød at home and serve them for lunch.
Most children in Denmark brings a packed lunch, and many packed lunches will contain rye bread. We are brought up on the stuff, and it is a stable part of our diet here. I love rye bread, and use it often – remember my Fathers recipe for Rugbrødschips here.
Today I have chosen to share with you, one of the most eaten ‘smørrebrød’ for lunch in the summertime. It is a piece of toasted crusty rye bread with ripe, red and juicy tomatoes on top a dash of mayonnaise and a sprinkle of sea salt. We also put some chopped chives or onions on top.
That’s it. Simplicity makes my world go around, and I can almost guarantee that you are gonna love this little tasty bite. Best thing of all – to my knowledge – this meal can be described as being fairly healthy, and when something this easy, tastes that good, it is a win-win situation as far as I am concerned.
You will need the following ingredients:
- Red, ripe and juicy tomatoes. I am fond of cherry tomatoes on the vine, but Heirloom, or any type will do.
- Onion or Chives
- Sea salt and pepper
What you’ll need to do:
- Toast your rye bread (if you like to) and butter the bread
- Chop your tomatoes into slices
- Lay the slices onto the rye bread
- Add lashings of mayo
- Chop your chives or onion, and add them to the top
- Sprinkle sea salt and pepper to you taste
- Eat straight away and enjoy!!
Happy Friday everyone.