Danish Sandwich (Smørrebrød)
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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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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