Smørrebrød Recipe
Smoked trout, potato gribiche, hard-boiled egg, spruce crema, pickled chanterelles
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Ingredients
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Bread
Toppings
Method
Preparation
Prepare the Potato Gribiche
Boil the medium potatoes in salted water until tender. Once cooked, allow them to cool, then peel and chop them into small cubes. In a mixing bowl, combine the chopped potatoes with mayonnaise, Dijon mustard, capers, and fresh dill. Mix gently until evenly coated.
Prepare the Hard-Boiled Eggs
Place the large eggs in a pot and cover with cold water. Bring the water to a boil, then reduce to a simmer for 9-10 minutes. Remove the eggs and place them in an ice bath to cool. Once cool, peel and slice them in half.
Assemble the Smørrebrød
On each slice of rugbrød, spread a generous layer of the potato gribiche. Top with slices of smoked trout, then add the halved hard-boiled eggs. Drizzle with spruce crema and finish with pickled chanterelles on top.