A few years ago I made Smørrebrød for the first time and loved it. I made it again and again, so it is time to refresh the recipe, especially as I stopped eating eggs.

The first time was a challenge for Great British Bake Off, I also made it while we were caravanning. I made this recipe with both shop-bought bread or homemade rye bread.

Smørrebrød is an open sandwich, filled with lots of ingredients. The whole idea is to have a lot of flavours on it, including some strong ones such as capers. These sandwiches are also nicely decorated and that makes them even more special. I used edible flowers and micro herbs. If you are using these I would highly recommend a tweezer for picking up and placing these fiddly ingredients more easily.

Today I’m sharing three different versions.

Tomato Smørrebrød:

– 1 slice of rye bread
– Heirloom tomatoes: yellow, orange, red
– Follow your heart vegan greek crumble
– green olive tapenade
– margarine
– micro herbs

Start by washing and chopping the tomatoes. Leave them on a side to release a bit of water.

Butter the slice of bread before topping it with the cheese. Place the tomatoes on top of the cheese before adding blobs of tepanade. Decorate with micro herbs.

Avocado Smørrebrød:

– 1 slice of rye bread
– 1 medium avocado
– garlic paste
– olive oil
– lemon juice
– THIS Isn’t Bacon Lardons
– oil (for frying)
– capers
– sage leaves

Heat a pan and add a bit of oil. Toss in the bacon lardons and shake the pan so they are cooked evenly. Meanwhile, remove the avocado flesh and crush it with a fork. Add a splash of lemon juice and a splash of olive oil before mixing the avocado.

Spread the avocado on top of the rye bread. Put the bacon lardons on top and the capers. Decorate with sage leaves to finish.

Pickled Smørrebrød:

– 1 slice of rye bread
– 2 slices of vegan ham
– Dijon mustard
– Peri peri vegan mayo
– pickled cucumbers
– Marigold

Chop one or two pickled cucumbers in small bits. Make a sauce for the base by mixing the mayo with the mustard and the cucumbers. Spread it over the rye bread.
Spread a bit of mayo over a slice of ham so it will stick when rolled and it will remain in place. Place it over the cucumber mix. Do the same with the second slice of ham. Add the marigold petals between the ham rolls.

I like these a lot. They look lovely, bright and colourful, but at the same time these are so good.