Who said a sandwich had to involve two pieces of bread?
The massive trend for all things Scandi, healthier eating and the profile of "New Nordic" cuisine worldwide, have led to the renaissance of the open sandwich. Smørrebrød are the classic Danish variety and in the hands of chef and food writer Trine Hahnemann, they are a treat for the senses as well as the taste buds. Traditionally using a rye bread base, they can be topped with a huge variety of vegetables and pickles, fish, meats, herbs, salads and can even include sweet options.
Trine offers 50 recipes for delicious, healthy open sandwiches that are beautiful enough to serve at a dinner party or simply make a quick and filling snack making good use of leftovers. From the classic gravad laks, to tomatmad and blue cheese with apple, every delightful recipe is accompanied by a photograph from acclaimed Danish photographer Columbus Leth.
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