Southern-Style Smørrebrød

Southern-Style Smørrebrød Recipe
Photo: Iain Bagwell; Styling: Buffy Hargett
Sparked by the leisurely pleasures of the cocktail-and-canapé Mad Men era, smørrebrød (Danish open-faced sandwiches) are the latest craze in stress-free entertaining. With a little clever prep, you can set out an impressive DIY spread in under an hour. Now we'll toast to that. Skål, y'all!

Yield:

Recipe from

Southern Living

Ingredients

Pumpernickel, rye, or sourdough bread slices
Melted butter or olive oil
Spreads:
Garlic-and-herb cheeses
Flavored butters
Rémoulade
Country-style mustards
Toppings:
Thinly sliced meats and cheeses
Bacon
Pickled shrimp
Smoked trout
Hard-cooked eggs
Crabmeat
Condiments:
Bacon marmalade and tomato chutney
Pickled squash and onion
Julienned peppers
Thinly sliced cucumbers and radishes
Watercress
Fresh herbs
Sprouts and microgreens
Grape tomatoes
Fresh seasonal fruit, sliced into slivers

Preparation

Opt for a rustic pumpernickel, rye, or sourdough--the bread lays the foundation and needs to be sturdy enough to support high-rise toppings. Trim the crusts and go bite-size, or indulge in full-on knife-and-fork dinner fare. Brush bread slices with melted butter or olive oil, and bake at 400° for 8 to 10 minutes or until crisp.

Set out a few versatile spreads that guests can mix and match with different toppings; The New Egg Salad and Sour Cream-Herb Sauce are two of our favorites. Other great options include garlic-and-herb cheeses, flavored butters, rémoulade, and country-style mustards.

Toppings can be minimal or lavish--anything goes as long as it looks great and the flavors play well together: thinly sliced meats and cheeses, bacon, pickled shrimp, smoked trout, hard-cooked eggs, crabmeat. Also consider condiments such as bacon marmalade and tomato chutney.

Think color and crunch. Pickled squash and onions, julienned peppers, thinly sliced cucumbers and radishes, peppery watercress, fresh herbs, sprouts and microgreens, grape tomatoes, and slivers of fresh seasonal fruit.

April 2013
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