Scandinavian Open Sandwiches

Serves 2
Total Time
25 Minutes
For the cottage cheese, cucumber & radish open sandwiches
2 slices of dark rye bread, buttered
1 x 10-cm piece of cucumber, halved, deseeded and shaved very thinly lengthways on a mandoline
6 large radishes (or a few more if using smaller)
200g tub of cottage cheese
2 tbsp of freshly snipped chives, plus extra to garnish
Freshly squeezed lemon juice, to taste
Salt and freshly ground black pepper
Handful of watercress or Indian cress, to garnish
For the beetroot, egg & pumpkin seed open sandwiches
2 slices of dark rye bread, buttered
150g of beetroot salad
2 soft boiled eggs, quartered
2 tsp of capers (optional)
Finely chopped alfalfa or beetroot sprouts
2 tbsp of toasted and chopped walnuts
Pumpkin seeds, to garnish
Salt and freshly ground black pepper
Step 1

To make the cottage cheese, cucumber and radish open sandwiches, first arrange the ribbons of sliced cucumber on the rye bread, folded back on themselves once. This layer of cucumber will protect the bread from getting soggy too quickly from the cottage cheese, so try to make it cover the bread evenly. Chop three quarters of the radishes into small pieces and finely slice the rest into thin rounds. Put the cottage cheese in a bowl and add the chopped radishes and chives. Add lemon juice and salt and pepper to taste and mix well. Split the cottage cheese mixture between the two slices of bread and garnish with the finely sliced rounds of radish, chives and the cress. Serve with plenty of extra freshly ground black pepper.

Step 2

To make the beetroot, egg and pumpkin seed open sandwiches, divide the beetroot salad across the base of the two slices of buttered bread. Arrange the eggs on top (one egg per slice). Scatter over the capers (if using), alfalfa sprouts and walnuts. Garnish with pumpkin seeds. Season well with plenty of salt and freshly ground black pepper.

Recipe courtesy of ScandiKitchen Summer by Brontë Aurell, photography by Peter Cassidy (Ryland Peters & Small, £16.99)

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