Smørrebrød Recipe
Smoked trout, potato gribiche, hard-boiled egg, spruce crema, pickled chanterelles
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Ingredients
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Main Ingredients
For Potato Gribiche
For Pickled Chanterelles
Method
Preparation of Pickled Chanterelles
Pickling Process
In a small saucepan, combine water, sugar, and salt. Bring to a simmer until sugar and salt dissolve. Add the chanterelles and simmer for 5 minutes. Remove from heat and let cool before refrigerating for at least 1 hour.
Potato Gribiche
Making the Gribiche
Boil the potatoes until tender, about 15-20 minutes. Let cool, peel, and dice. In a bowl, combine mayonnaise, Dijon mustard, capers, and parsley. Fold in the diced potatoes gently.
Assembling Smørrebrød
Final Assembly
Toast the sourdough bread slices. Spread a layer of potato gribiche on each slice. Top with smoked trout and slices of hard-boiled egg. Drizzle with spruce crema and garnish with pickled chanterelles.