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Grilled Blackberry Chevre Sandwich

Grilled Blackberry Chèvre Sandwich


“Every year, the bright Scandinavian summer nights fade away without anyone’s noticing. One evening in August you have an errand outdoors, and all of a sudden it’s pitch-black. A great warm, dark silence surrounds the house. It is still summer, but the summer is no longer alive. It has come to a standstill; nothing withers, and fall is not ready to begin.” (Tove Jansson, The Summer Book)


One of my favorite things about living in southern Sweden are the stark contrasts of seasons. For the short time I lived in Florida, I missed the frigid snows, the muddy, chill regrowth, and particularly the burst of color as the trees prepared for winter. Here the seasonal changes sneak up on you. One day you’re enjoying a cold beer on the balcony in the lingering sunlight hours after dinner, the next you’re wrapped up in a woolen blanket with steaming tea, watching the sun set with hours to go before bedtime.


A month ago, I went out everyday for a week, collecting blackberries and bringing them home to freeze. Already then the temperatures were starting to drop, but it wasn’t until this week that it hit me: summer is no longer alive. The winds are moving in. The nights grow longer. The tea lights are coming out and the extra blankets unpacked.


The afternoons are still occasionally warm enough to have lunch on the balcony though. And those blackberries were frozen for just such occasions as this: I’ll enjoy a taste of late summer before fall really settles in to stay, while the afternoon sun pushes through the overcast clouds moving in, and the chill is not yet strong enough to cut through that woolen blanket.




per sandwich:
2-3 tablespoons butter
2 slices white sourdough
2-3 tablespoons soft chèvre
handful blackberries
handful arugula
for dipping:
fruity olive oil
balsamic glaze



Melt half the butter in a frying pan over medium high heat. Spread one piece of bread with chèvre and place it, chèvre side up, in the pan. Arrange blackberries in a single layer, pressing down to secure them in place. Top with arugula. Spread the other piece of bread with remaining butter, and place it, butter side up, on top. Check the bottom of the sandwich and when it becomes golden after 2-5 minutes, flip it over and cook until the second side is golden. Tuck any fallen berries back inside. Serve with a nice fruity olive oil and balsamic glaze on the side for dipping.


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Citrus Steamed Fish

Citrus Steamed Foil-Packet Fish


“So now you must choose… Are you a child who has not yet become world-weary? Or are you a philosopher who will vow never to become so? To children, the world and everything in it is new, something that gives rise to astonishment. It is not like that for adults. Most adults accept the world as a matter of course. This is precisely where philosophers are a notable exception. A philosopher never gets quite used to the world. To him or her, the world continues to seem a bit unreasonable – bewildering, even enigmatic. Philosophers and small children thus have an important faculty in common. The only thing we require to be good philosophers is the faculty of wonder.” (Jostein Gaarder, Sophie’s World)


When one looks at pictures with scenery like this, of stunning places and adventurous times, it’s hard to imagine not knowing what to write about it. But, such is my reality right now. Writer’s block, motivation lacking, the wild tempests of life unexpected, the general wearing down of one’s reserves. Whatever the reason, I find myself in a bittersweet state of mind: remembering the feelings elicited by a salty, invigorating trip to sea in a small, turn-of-the-century boat, but without the elegance of word to describe it.


But it’s times like that which sustains my sense of hope. It’s hard to become world-weary when you’ve seen the Fjords of Norway, or a Redwood tree, or a giant rift in the earth’s crust. When I stop and actually think about what it means to be and experience, I feel quite philosophical, but paradoxically, it is in these moods where I find the smallest source of expression. It’s a conundrum, really: one makes gains, embraces introspectiveness and comes to understand and come to terms with oneself and the fickle nature of life, and then you’re expected to explain it all, to put into words what’s really experienced on a plane beyond language.


Maybe a picture is worth a thousand words. Clichés exist for a reason, right? Maybe you will see these pictures and taste the salty wind, feel the sun cutting through the chill, and let the droning engine lull you into peaceful contemplation. Maybe you’ll wonder at the history of such a place and such a boat, and imagine Vikings setting out to maraud, and coming home to smoking chimneys and a roasting pig! Maybe you’ll think of what’s wondrous in your own life, both in the grand scheme of things and in the small details. Or, then again, maybe not.


Either way, the next time you have a chilly afternoon with enough sun to warm you, break out the grill and try this lovely, simple meal. If you catch your own fish—whether from a Norwegian Fjord or a backyard creek—more the better.


The following is enough for 2-3 servings.


4 fish fillets (cod, trout, or similar)
1 orange
1 lemon
1 lime
olive oil
salt and pepper

small bunch of carrots with greens

your favorite salad



Prepare your salad of choice and set it aside, ready to eat when the fish comes off the grill. I chose a garden salad with lemon juice and olive oil dressing.

Set up the grill (the snazzy little grill we used can be folded up flat for easy packing on road trips!) and light the charcoal so it can get hot while you prepare the packets. Lay out a double thickness of foil for the carrots, and two to divide the fish between.


Cut the carrots into sticks and the greens into the same length. Pile all of them together in the middle of the foil, and sprinkle them with salt and pepper. Squeeze over the juice of half an orange, and save the rest of the orange for the fish. Fold the foil into a packet and set aside while you prepare the fish packets.

Slice the remaining orange half, half the lime, and the whole lemon. Place two fillets of fish on each double thickness of foil. Arrange the citrus slices over the fish. Squeeze the juice from the remaining lime half over the fish, then drizzle some olive oil and sprinkle some salt and pepper. Fold the foil into packets (I make a packet with a single layer of foil, then turn it crosswise and make a perpendicular packet with the second layer.


When your charcoal is ready, put the packets on the grill for about 20 minutes (if your grill is small, you might have to cook them one after the other, like we did).


Be careful when you open the packets, as steam will puff out!


Make sure you let the charcoal cool completely, and please dispose of it in a responsible manner!

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Crunchy Nectarine Macadamia Granola Bars


The long-delayed part 2 of my road trip posts! These granola bars, studded with macadamias and golden raisins, filled out by puffed rice and oats, and with a scent of cardamom, are crunchy, satisfying, and the perfect thing to keep you going on a long road trip, cheer you on a rainy morning, or sustain you long enough to see the Norwegian midnight sun on a chilly night.


Check out Instagram for a few more pictures of the road trip!

Makes sixteen 2.5×12.5 cm (1×5 in) bars.


60 ml (1/4 cup) honey
120ml (1/2 cup) nectarine purée
1/2 teaspoon cardamom
125g (1 1/2 cups) oats
200g (1 1/2 cups) macadamia nuts, chopped
40g (1/2 cup) shredded coconut
40g (1 1/3 cups) puffed rice cereal
100g (3/4 cup) golden raisins



Preheat the oven to 180C/350F, and spread the oats, macadamia nuts, and coconut onto a baking sheet; toast them for 10-15 minutes, until lightly golden. Remove to cool and reduce the oven temperature to 150C/300F. Heat the honey in the microwave for 20 seconds, then whisk together with the purée and cardamom. In a separate bowl, stir together oats, nuts, cereal, and coconut. Add the raisins to the mix if you want all the granola bars to have them. If not, set them aside for now.


Pour the purée mixture into the dry ingredients and thoroughly mix. Line a 20x25cm (8-10in) baking dish with parchment paper and press mixture firmly and evenly into the dish. If you want to make half without raisins, press half the mixture evenly into half the dish, then stir the raisins into the remaining mixture before pressing it into the remaining half.

Bake for 30-40 minutes, until beginning to deepen in color.


Let the granola cool in the dish for 10-15 minutes, then carefully remove to a cutting board. With a very sharp knife, cut into bars. (Save the crumbles in a jar to eat with some yogurt!)


Place bars on a baking sheet (reusing your parchment paper, if desired) and broil for 2-4 minutes, until deeply golden. Remove from the oven and cool completely before storing in an airtight container.

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For-the-Road Lentil Salad


The days melded into a long haze, sweltering, the buzzing of flies and bees piercing the thick stillness; the cool nights provided brief respite. The road beckoned. It was time to blow this joint, take to the road, journey to cooler climes.


As I planned for our road trip from Göteborg, Sweden to Tromsø, Norway, I wanted some food that was easy to pack and carry, but still delicious. Healthy couldn’t hurt either. Granola bars were obvious, but I also wanted meals. So I thought wraps, perhaps, and jar salads! So, here is my first road trip post: a refreshing and hearty salad in a jar that will stay crisp until you combine it.


The following is enough for two generous servings. For this post, I made them in small jars, which were tipped out into bowls and stirred. For our road trip, I made it in a big jar with room for shaking, which you can see on my instagram feed!


1 dl (scant 1/2 cup) beluga lentils
juice of half a lime
1 tablespoon olive oil
1 tablespoon white wine vinegar
a handful of fresh parsley, dill, and chives
1 teaspoon dried tarragon
1/3 of a large cucumber
about 6 small plums
1 avocado
handful mixed greens
handful pine nuts



Cook lentils according to package instructions and set aside to cool. Combine juice, oil, vinegar, and herbs (fresh ones chopped) in the bottom of a large jar or two small ones. Add the lentils on top of the dressing. Then layer chopped cucumber, then quartered plums, then avocado, then greens, and finally pine nuts.

If you plan on waiting more than half a day before eating it, leave the avocado out until you’re ready to serve it.


Serve immediately or refrigerate for a few days until ready to eat. To serve, tip into a bowl and stir to combine. Or shake to combine if the jar is big enough.


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The World’s Best (Chocolate) Cake


“So, what makes it the world’s best cake?” My sister asked, dubiously. “Well, Erin,” I began in my best bravado, “it has two dense, moist vanilla cake layers topped with meringue and toasted slivered almonds, and sandwiched in between,” I continued, exaggerating for effect, “is a luscious, overflowing layer of custard folded with whipped cream!” “So, it’s the world’s best non-chocolate cake,” she stated matter-of-factly.


Well, there was nothing I could say to that. But what I could do, is make a chocolate version. This one’s for my sister; Happy Birthday Erin!


To read about the origin of the World’s Best Cake, check out my very first post! This recipe makes one very small but sort of tall 10cm (4-inch) cake. We got four servings out of it.


For Cake:
55g (1/4 cup) softened butter
60g (1/4 cup) white sugar
1 egg yolk
30g (1oz) dark chocolate, melted
50g (1/3 cup) all-purpose flour
1/2 teaspoon baking powder
1 tablespoon cocoa
30 ml (2 tablespoons) whole milk
For Meringue:
1 egg white
3 tablespoons sugar
1 tablespoon cocoa
.5dl (scant 1/4 cup) hazelnuts, chopped
For Cream:
1 dl (scant 1/2 cup) chilled chocolate pudding
1 dl (scant 1/2 cup) whipping cream, whipped


Preheat the oven to 180C/350F.

Briskly stir together softened butter and sugar. Add the yolk and stir until combined, then add the chocolate and stir until well combined. In a separate bowl, whisk together the flour, baking powder, and cocoa. Add to the butter mixture alternately with the milk, stirring well after each addition. The batter will be thick. Secure a piece of baking paper between the bottom and sides of three 10cm (4-inch) springform pans. Divide the cake batter evenly between the three pans and spread evenly to the edges of each pan.


Whisk the egg white with an electric whisk or mixer until foamy and beginning to peak. Whisk the cocoa into the sugar, then gradually add to the egg white, whisking until stiff but still pourable.

Divide the meringue evenly between the three pans, and carefully and evenly spread on top of the cake batter. Sprinkle the chopped hazelnuts on each cake.


Bake for 25-30 minutes, until a toothpick inserted comes out clean. Remove from oven, and cool completely. Chill until ready to layer. Whip the cream, and then fold gently together with the pudding. Remove one cake layer from the pan, and spread half the pudding mixture on it. Place the second cake layer on top, then spread over the remaining pudding mixture. Place the remaining cake layer on top, and serve immediately, or refrigerate until you’re ready to serve it.


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Friton-Topped Risotto-Stuffed Peppers


This will be my last duck post for a while. With the remaining meat tucked away safely in the freezer, I think it’s time for some sweet things next week!


Makes enough for for 2 lunch servings, or 2-4 side servings, depending on what the rest of dinner is! They are also great leftover right out of the fridge.


2 medium yellow or orange bell peppers
1 teaspoon duck fat (or olive oil)
1 shallot, minced
120 ml (1/2 cup) uncooked Carnaroli rice (or Arborio)
3 dl (1 1/4 cup) rich duck stock (or chicken or vegetable stock)
about 10 chopped prunes
1 dl (scant 1/2 cup) pine nuts
60ml (1/4 cup) whole milk
50g (1/2 cup) grated parmesan
2-3 sprigs fresh parsley, snipped
sea salt and freshly ground pepper
handful fritons (duck cracklings)



Heat oil over medium heat, then add the minced shallot. Sauté for about 3 minutes, then add the rice and stir for an additional 1 minute. Add the stock and bring to a boiling point. Give it a quick stir, reduce the heat to low, cover, and simmer for 15 minutes, stirring every few minutes to prevent sticking.


Meanwhile, bring a pot of salted water to a boil (large enough to fit both whole peppers. Don’t worry if it’s not quite deep enough, you can rotate the peppers). Wash the peppers, cut the tops off and remove the seeds (use a spoon to scrape out any stubborn membranes). If they won’t stand on end, slice a small piece off the bottom to create a flat surface.


Immerse the peppers in the boiling water for 3 minutes. Remove the peppers from the water and let them dry a bit on a kitchen towel. Then, sprinkle them with sea salt and freshly ground black pepper inside.


After the risotto has simmered 15 minutes, add the milk and prunes, and cook for 5 more minutes. Add the pine nuts, parmesan (reserve about a tablespoon for sprinkling), parsley, and sea salt and freshly ground black pepper to taste.

Stir over the heat uncovered for about 3 minutes, then remove from heat.


Spoon the risotto into the peppers, and top with the reserved parmesan. Brown them under a broiler for a few minutes, if you like (I like).


To serve, cut the peppers in half, and sprinkle some fritons (duck cracklings) on top if you have them. (Alternatively, you could sprinkle some crispy fried onions or bacon bits). If your fritons aren’t fresh, crisp them up a bit under the broiler.


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Duck, Duck, Salad


I never liked playing Duck, Duck, Goose. It’s an interminable game that’s excruciatingly boring for unpopular kids and overly exhausting for those who are continually picked. And no matter who you are, you still have to sit there and be repeatedly patted on the head by probably unwashed hands. As if that wasn’t enough, it’s completely nonsensical, because by far the funnest part is when you become the picker, but you only become so when you “lose” the chase! So is there ever really a winner?


Now, these two duck salads are a different story. Together, they have something for everyone. One uses breast meat, the other dark meat. One is fresh and tangy, with dried cranberries and sharp cheese, the other is sweet and creamy, with cherries and hints of licorice from fennel. Whichever you choose (I hope you choose both) you won’t be disappointed. So, without further ado, I present part three of my duck series. If you’re interested in other duck recipes, check out some previous posts:

Duck Ramen + Whole Roasted Duck and Rich Duck Stock
Blackberry Duck Liver Smørrebrød

Duck Breast Spinach Salad with Pistachio Dressing

Amounts are for one serving.


For Salad:
a couple handfuls of baby spinach
1 cooked, sliced duck breast
handful dried cranberries
aged hard goat cheese slices
handful pistachios
For Dressing:
1 tablespoon maple syrup
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon pistachios, ground
sea salt and freshly ground pepper to taste


Combine all dressing ingredients in a small jar and shake to combine, or whisk together in a small bowl.

Roughly chop the spinach and place it in a bowl; arrange the duck slices on top. Sprinkle over the cranberries, cheese, and pistachios. Drizzle the dressing over the whole things and enjoy!


Creamy Cherry Duck Slaw with Kirsch Dijon Dressing

Amounts are for two main servings or four side servings.


For Salad:
1 medium fennel bulb
2 stalks celery
1 medium shallot
handful cooked, shredded duck leg meat
handful pecans
handful cherries
For Dressing:
1 tablespoon Kirsch
1 teaspoon Dijon
1.5 dl (2/3 cup) Greek yogurt
2-3 sprigs fresh parsley, snipped
sea salt and freshly ground pepper, to taste


Whisk together all dressing ingredients in a large bowl.

Thinly slice fennel, celery, and peeled shallot, and add to the dressing, along with the shredded duck meat and pecans. Halve and pit the cherries, and add to the bowl. Stir the slaw until the dressing coats everything and transfer to a serving platter, if desired. Serve immediately or chill until ready to serve.

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Blackberry Duck Liver Smørrebrød

So, you’ve made a whole duck, stuck the carcass and giblets in a slow cooker to make rich stock, but now what do you do with the liver? You can’t refreeze it. Sticking it in the fridge doesn’t seem like a good idea and you feel guilty throwing it away—make yourself a quick, nutritious, and delicious lunch!


Part two of my duck series consists of my second smørrebrød recipe. If you’re unfamiliar with smørrebrød, check out my previous post, Smoked Mackerel Smørrebrød with Dill and Chive Blossoms!


Depending on the size of the liver and how many blackberries you use, this can make lunch for one or two.


one duck liver
1-2 teaspoons olive oil
half a shallot
handful blackberries, mashed
2-3 slices Danish rye bread (or other dark, seeded bread of choice)
purple pansies, for garnish


Peel and thinly slice half a shallot. Heat oil over medium-high heat and add shallot, sautéing until slightly softened. Cut the liver into small pieces and add to the pan, stirring for 4-6 minutes until desired doneness is reached. Remove from heat and let cool for a few minutes. Mix the cooled liver with the blackberries.

Spread each slice of bread with butter, and top with some arugula. Spoon blackberry liver mixture over, and garnish with a pansy, if desired.


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Duck Ramen + Whole Roasted Duck and Rich Duck Stock


I have these moments when I ache for the future. It’s usually when I have too much time on my hands. Whether the anticipated event is a few hours, a few days, or a few months away, I abhor waiting. My parents always told me that I wanted instant gratification, that this was not good for my character, and I needed to learn to wait. However, I feel as though I’ve done my share of waiting in this life.


As the daughter of a preacher, many hours of my childhood were spent waiting after church for all the little old ladies, happy young couples, and the occasional disenchanted parishioner to shake the hand of my mother and father. Now and then I stood next to them, resigning myself to the hugs I would no doubt receive from the well-meaning elderly, ending up with aching jaws from forced smiles, and smelling like a perfume factory whose target consumer group is women over seventy. I’m not complaining about this, mind you; these memories are fond ones that I can now smile about, for these times helped shape me into the person I am. But I still hate waiting.


Duck has earned a bad reputation. When duck is mentioned, most people automatically think, “Oh, it’s too much work to be worth it,” or “I don’t have the patience for all the monitoring it needs.” My first time making a whole duck, despite the bad rap, was pleasantly surprising. It doesn’t really require a lot of work, and though a bit of time is needed, if you’re well prepared, it will go smoothly! I’ll be making a whole series of posts based on duck. Rather than serving it as a main course, I decided to see how many meals I could get out of one duck. The first recipe, after roasting the whole duck and making stock, is my first attempt at ramen, which I think really highlights the rich tasting stock.

Whole Roasted Duck



1 whole duck, giblets removed
lemon quarter
8 juniper berries
1 teaspoon black peppercorns
1 large or 2 small garlic cloves
2 bay leaves
3-4 sprigs fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper



Cooking method from Jamie Oliver.

Preheat the oven to 180C/350F.

Remove the giblets from the duck, and put in the fridge for later use in the stock. Don’t put the liver in the stock, as it will make it too bitter. But, if you like the taste of liver, save it for Blackberry Duck Liver Smørrebrød! In the cavity of the duck, place the lemon, lightly crushed juniper berries, peppercorns, peeled garlic, bay leaves, and parsley. Sprinkle salt and pepper all over the duck. Put the duck in a roasting dish, breast side down, and bake for 1 hour.

Take the duck out of the oven, and spoon the fat through a strainer into a clean jar or glass container. Carefully turn the duck over to be breast side up, and return to the oven.


At about 50 minutes, turn the oven up to 205C/400F and remove the dish from the oven and again spoon the fat into the jar through the sieve. Return to the oven for 15 more minutes.


Remove from the oven and tent with foil until ready to serve. If you’re not serving it as a main course, then let it cool a bit, and keep going for some tasty and nutritious stock!

Rich Duck Stock


If you don’t want to serve the duck whole right away, then proceed to remove all the meat from the bones, maintaining the oven temperature. Don’t worry about leaving bits of meat and skin on, because you’ll end up with some delicious fritons, or cracklings, to sprinkle on salads or other dishes!


Put the carcass on a baking sheet or back in the roasting dish and roast for 1 hour. Remove the carcass from the oven and break or cut it apart so it will fit into a large stockpot or slow cooker. Remove any crispy bits of meat or skin, and reserve for garnishing salads or other dishes, such as Risotto-Stuffed Peppers.


If you’re using a stock pot, you will want to start early in the day, so wrap the carcass pieces and refrigerate with the giblets (remove the liver to cook separately) until you’re ready to start. Put the carcass and giblets in the large stock pot and cover with water. Add a couple chopped celery stalks, a bay leaf, a few black peppercorns, and a peeled shallot or onion. Cover and bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 3-8 hours.

If you’re using a slow cooker, you can make this overnight. Put the carcass pieces and giblets (don’t forget to leave the liver out) directly in the slow cooker and cover with water. Add a couple chopped celery stalks, a bay leaf, a few black peppercorns, and a peeled shallot or onion. Put on the lid and turn on low. Leave overnight or up to 15 hours.

Hint: Freeze some stock in ice cube trays to later add to stir fry, sauces, etc.

After cooking, let the stock cool a bit, then strain it into a large bowl or jar. Refrigerate overnight and remove the solidified fat the next day (add to the fat you reserved from the roasting pan).

Keeps in the refrigerator for 1 week or frozen for several months.


Now, take some of that lovely stock, rejuvenate yourself with a morning mug, or make yourself a delicious lunch!

Duck Ramen


This makes two lunch servings.


1L (4 1/4 cups) rich duck stock
2 blocks ramen noodles
1 head bok choy
handful cooked duck leg meat
3-4 mushrooms
1 soft-boiled egg
1 scallion
For Bouquet Garni:
small square cheesecloth
kitchen string
3-4 sprigs fresh parsley
about 10 juniper berries
large pinch dried sage



Slightly crush the juniper berries, and place in the middle of the cheesecloth along with the parsley and sage. Tie the cheesecloth tightly around the herbs with the kitchen string, and place in a pot large enough for 1 liter of stock. Pour the stock over the bouquet garni and heat on medium high heat until it begins to boil. Turn heat down, and continue to simmer for at least ten minutes until you’re ready with the rest of the ingredients.

Prepare the toppings: soft-boil the egg, and place it in cold water to cool before peeling and cutting in half; wash and thinly slice the mushrooms and scallion; cut the duck meat into bite-sized slices; wash the bok choy, and cut it in half lengthwise.

Cook the ramen according to the package instructions, and at the same time add the bok choy to the broth for five minutes.


Divide the noodles between the two bowls, add toppings, then ladle over some broth. Serve right away.


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Smoked Mackerel Smørrebrød with Dill and Chive Blossoms

“In a country where understatement and simplicity reign, it makes sense that the unpretentious sandwich is embraced as a national dish.”



Danish Rugbrød, or rye bread, has been perfected over the last few hundred years, and the open-faced sandwich has been elevated to an art. Recipes for the dense, dark bread range from simple—containing just rye and wheat flours and cracked rye—to more complex—studded with seeds and sweetened with molasses or dark syrup. I prefer the more complex method, with layers of flavors created by the addition of more ingredients. The recipe I developed (coming soon!) has oats, cocoa, and blackstrap molasses, and flax, sunflower, and caraway seeds, in addition to the cracked rye. I also use Guinness instead of water!

For these open-faced sandwiches, or smørrebrød, as they’re called in Danish, I opted for a zingy and light crème fraîche mixture instead of the traditional butter (the “smørre” in smørrebrød). This is perfectly acceptable, but if you want to hold tight to tradition, you need that first smear of butter before adding any toppings!



3-4 slices Danish rye bread (or dark, coarse bread of choice)
a few small boiled potatoes, chilled
smoked mackerel (or other smoked oily fish of choice)
.5dl (scant 1/4 cup) crème fraîche
1 teaspoon horseradish
squeeze lemon juice
3-4 sprigs fresh parsley
salt and pepper
3-4 sprigs fresh dill
a few chive blossoms, or other edible flower



Mix together crème fraîche, horseradish, lemon juice, and salt and pepper. Snip in the parsley, and stir until smooth. Slice the potatoes, and flake apart the fish.

Spread each slice of bread with a tablespoon of the crème fraîche mixture. Arrange some potato slices, then some fish, and top with another dollop of crème fraîche. Snip over dill and chive blossoms.


Enjoy as the Danes do, with a nice, cold beer!

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