Festive egg smørrebrød
Based on the classic Danish open sandwiches these canapés are visually stunning. Topped with sliced hard boiled Freshlay Farms Golden Yolker® and a mixture of seafood such as prawns, smoked salmon and fish roe, they’re garnished with colourful sliced veggie garnishes such as radishes, cress and herbs.
Ingredients
Metric
Imperial
- 4 Freshlay Farms Golden Yolker® eggs
- 12 slices of rye bread, toasted and cut into triangles
- 1 bunch of dill, fronds picked
- 2 tbsp of chopped chives
- cress, 1 punnet
- 12 cooked prawns
- 50g of smoked salmon, cut into small pieces
- 85g of trout roe, or other fish roe
- 2 cooked beetroots, sliced
Pickled radishes
Remoulade
- 4 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1 pinch of curry powder
- 1 tbsp of cornichons, finely chopped
- 1 dash of lemon juice
- 2 tsp capers, chopped
- 1 tbsp of fresh parsley, finely chopped
Method
For the pickled radishes, combine the hot tap water, vinegar, sugar and salt and stir to combine
- 180ml of hot water
- 80ml of rice vinegar
- 25g of caster sugar
- 2 tsp sea salt
Add the radishes and set aside to pickle for at least 1 hour
- 200g of radishes, thinly sliced
Place the eggs into a pot large enough to hold them in a single layer and cover with cold water by 1 inch
Bring to the boil, then turn off the heat and cover the pot. Set aside for 10 minutes
Transfer the eggs to a bowl of iced water and chill for 5 minutes, then peel and slice them
Combine all the ingredients for the remoulade and mix well. Taste and season with salt if needed
- 4 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1 pinch of curry powder
- 1 tbsp of cornichons, finely chopped
- 1 dash of lemon juice
- 2 tsp capers, chopped
- 1 tbsp of fresh parsley, finely chopped
To assemble the smørrebrød, top the toasted triangles with a spoonful of remoulade and a slice of boiled egg, then layer up the toppings in your preferred order - it’s nice to have different combinations for each triangle. Serve immediately
- 12 slices of rye bread, toasted and cut into triangles
- 1 bunch of dill, fronds picked
- 2 tbsp of chopped chives
- cress, 1 punnet
- 12 cooked prawns
- 50g of smoked salmon, cut into small pieces
- 85g of trout roe, or other fish roe
- 2 cooked beetroots, sliced
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