Jan 21

Jan 21 Toast Skagen and Egg Salad with Herring - Scandinavian Open-Faced Sandwiches

Open-faced sandwiches are extremely popular in Scandinavian culture (known as Smørrebrød in Danish and Smörgås in Swedish), and I’m quite partial to them myself -- I always feel slightly less guilty when avoiding eating a whole extra slice of bread, though I’m sure I make up for that with more than enough delicious filling! A classic that I love is a perfect egg salad sandwich topped with herring, as well as Toast Skagen – a shrimp sandwich garnished with roe – which is another delicious favorite that’s especially easy to make (see the recipe below from Carl Jan Granqvist and Lena Katarina Swanberg’s “Swedish Culinary Classics” cookbook). Paired with a delicious side of homemade sweet potato salad, simply whipped up with roasted sweet potato chunks, scallions, mayonnaise, marjoram, and red pepper flakes, these wonderful sandwiches make for a meal that’s as light or delightfully rich as you’d like it to be!

Toast Skagen
4 slices of white bread
11 oz. peeled, cooked shrimp
4 T mayonnaise
1 T Dijon mustard
5 oz. whitefish roe
2 oz. fresh dill
1 lemon
butter

Cut off the crusts of the bread slices, toast until golden brown on both sides, spread with butter, and set aside. If the shrimp are large, cut them into smaller pieces. Save four sprigs of dill as garnish. Finely chop the rest of the dill and mix with the shrimp, mayonnaise, and mustard. Portion the mixture on the slices of bread, top with whitefish roe and a sprig of dill, and serve with a slice of lemon.

Dress: Bernie Dexter Sunday Morning dress
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Dipbrow Pomade in Auburn