I was lucky to inherit a couple of different cultures when I married Paul. He is Canadian but his Mum was born to Danish parents, who emigrated to Canada after WW2, so Paul grew up with lots of Danish food. Danish open-faced sandwiches are a regular lunch at our house because they’re so beautiful, fresh and nutritious. Rye bread features a lot in Danish cuisine and it is a post-natal nutrition superstar. It’s high in fibre and extremely high in selenium which improves brain cell structure and reduces inflammation. I try to eat 3 portions of salmon each week to boost my mental health nutrition so this is an easy and delicious way to get one of those portions.
Serves 2 Adults & 2 Kids
4-6 slices of rye bread
3 hard boiled eggs
250g cold smoked salmon
175g cream cheese
12-15 slices of pickled beetroot
12-15 slices of pickled gherkin
1 tbsp prepared horseradish
salt and pepper
- I usually boil the eggs in the morning so that they’re cold by lunchtime but you can boil them fresh to order as well. Put 3 free range eggs into boiling water for 7 minutes then run under the cold tap and shell so that the eggs cool.
- Toast the rye bread on a medium setting then divide into two. One lot will be use for salmon, cream cheese and gherkin and the other for egg, beetroot and horseradish. Slice the egg and cover half of each slice then grind over salt and pepper. Put beetroot on the other half and top with a small dollop of horseradish (I leave this off for the kids as it’s too hot for them) and some chopped chives if available.
- Spread the cream cheese on the other pieces of rye bread then fold the smoked salmon over half of each slice. Put slices of gherkin over the exposed cream cheese then grind salt and pepper over the salmon and serve.