Smorrebrod Sandwich
5 from 1 vote
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Courtney Fraley is a Veterinary Nurse hailing from Chicago who has journeyed worldwide to work with animals, from rescuing bears in Vietnam to rehabilitating panthers in Florida. She now uses her kitchen as a portal to create vegan versions of global dishes. Through the magic of food, she invites readers on a whimsical journey, promising to transport them to culinary wonderlands. In this article, she shares her recipe for Danish Sandwich.

Danish Sandwich

Seaside Serenity on a Plate

Every so often you get a dish that picks you up and takes you away from where you are. For me, it probably happens more often than it should. One minute I’m casually watching what kind of nonsense Jerry and George are getting into on the TV, and suddenly I’m transported seaside to a Nordic fishing village overwhelmed by the sound of delicate waves. That is the magic of eating this spread of carrot lox over a fatty open-faced Danish sandwich sprinkled with fresh dill. It’s not just eating a sandwich, it’s getting lost on a rickety pier starring out at the misty North Sea while watching the ships roll in.

This famous Danish open-face sandwich is a complete work of art. They are served on dark rye bread with a cream cheese spread. Layered with roasted carrot lox sliced and marinated with seaweed and smokey soy flavorings. Topped with pickled or fresh veggies and dill. Each smørrebrød is topped and decorated slightly differently allowing you to be extra creative with this dish.

Ingredients You’ll Need

Carrot Lox

Smørrebrød Sandwich

  • Rye Bread
  • Miyoko Fish Free Lox Cream Cheese
  • Fresh Dill
  • Caper
  • Red Onion
  • Cucumbers

How To Make This Danish Sandwich

Danish Sandwich
  1. Preheat oven to 450°F. Lather whole carrots in olive oil and sprinkle with sea salt.  Bake/Roast them in the oven in a shallow pan. When they pierce with a fork then you can remove them. This will take about 45 minutes. Don’t overcook them, as they will start to turn mushy and be difficult to slice.
  2. Allow carrots to cool slightly so they are easily sliced and less likely to turn mushy from heat. I like an array of different sizes and thicknesses for my bits.  Mix soy sauce, rice vinegar, and liquid smoke as a marinade. Toss carrots in marinate and coat with seaweed flakes. Allow carrot lox to marinate in the refrigerator for at least 20 minutes.  Adjust your soy sauce after 20 minutes, if you want to add more at this time you can.

Danish Sandwich (Smørrebrød) – Recipe Card

Smorrebrod Sandwich

Danish Sandwich (Smørrebrød)

5 from 1 vote
Elevate your culinary journey with this delectable Danish open-face sandwich featuring roasted carrot lox. This enchanting dish captures the essence of a Nordic fishing village, where the delicate waves meet your palate. The secret to this culinary magic lies in the combination of ingredients and the creative freedom to decorate each smørrebrød uniquely.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Author: Courtney Fraley

Ingredients

Carrot Lox

  • 4-5 Large Carrots whole
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Sea Salt
  • 1/2 Tablespoon Seaweed Flakes nori paper ground up
  • 2-3 Tablespoons Soy Sauce adjust to your liking
  • 1 Teaspoon Rice Vinegar or white distilled
  • 5-10 Drops Liquid Smoke optional for a smokey taste

Smørrebrød Sandwich

  • 6-8 Slices of Rye Bread
  • Miyoko Fish Free Lox Cream Cheese or any fatty spread
  • Handful Fresh Dill to top
  • 1 Tablespoon Caper to top
  • Handful Red Onion sliced
  • Handful Cucumbers sliced

Instructions

  • Preheat oven to 450°F. Lather whole carrots in olive oil and sprinkle with sea salt. Bake/Roast them in the oven in a shallow pan. When they pierce with a fork then you can remove them. This will take about 45 minutes. Don’t overcook them, as they will start to turn mushy and be difficult to slice.
  • Allow carrots to cool slightly so they are easily sliced and less likely to turn mushy from heat.  I like an array of different sizes and thicknesses for my bits.  Mix soy sauce, rice vinegar, and liquid smoke as a marinade. Toss carrots in marinate and coat with seaweed flakes. Allow carrot lox to marinate in the refrigerator for at least 20 minutes. Adjust your soy sauce after 20 minutes, if you want to add more at this time you can.

Serve 

  • Serve carrot lox with my favorite Nordic sandwich. Smørrebrød. Coat a slice of dark rye bread in Mikoyo’s fish-free lox cream cheese, and add a layer of carrot lox.



Top 

  • Fresh dill, capers, pickled or fresh red onion, and cucumbers.  Topping choices are endless!  Each smørrebrød is topped and decorated slightly differently allowing you to be extra creative with this dish.
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Danish Sandwich

More Vegan Recipes You Might Like

If you enjoyed this Danish Sandwich, You Might Also Like This kimchi Pancakes by the same author. Click here to get the recipe.

Kimchi Pancakes

Connect with Courtney on Instagram and at farawaykitchen.com

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