"This meat-free smørrebrød is great for breakfast, lunch or as a starter before dinner."–Trine Hahnemann
Leek and Egg with Fried Capers Smørrebrød
Serves | 4 |
- 2 tsp Dijon mustard
- 2 Tbsp white wine vinegar
- ½ tsp honey
- sea salt and freshly ground black pepper
- 5 Tbsp extra virgin olive oil
- kosher salt
- 3 leeks, rinsed and cut into 3 to 4 pieces about 2 inches long
- 5 slices rye bread, divided
- 1 to 2 tsp salted butter
- 2 Tbsp capers, drained and rinsed
- 2 hard-boiled eggs, roughly chopped
- 1 Tbsp finely chopped chives
- 4 sprigs finely chopped fresh chervil or flat-leaf parsley
- freshly ground black pepper, to taste
| Preparation - Vinaigrette | In a small mixing bowl, whisk together all ingredients except oil; while whisking constantly, slowly drizzle in oil. Taste and add additional salt and pepper if desired.
| Preparation - Smørrebrød | In a stockpot with a steamer basket over medium-high heat, fill with water and add a pinch of salt; once water is boiling, add leeks to steamer basket and steam for 2 to 3 minutes. Drain and dry leeks, then halve the pieces lengthwise.
Crumble 1 slice of rye bread into small crumbs. In a dry skillet over medium-high heat, add crumbs and toast, stirring, until crisp, about 1 minute; remove from heat. In a separate skillet over medium-high heat, add butter and capers and fry capers until they open up like little flowers; remove from heat and reserve in skillet.
Place 4 rye bread slices on serving plates and divide steamed leeks over top. Spread eggs over leeks. Add fried capers and toasted rye crumbs over top; sprinkle with chives and chervil or parsley, reserving some for garnish, and season with pepper to taste. Drizzle vinaigrette over 4 servings, garnish with additional chervil or parsley and serve.
Recipe excerpted with permission from Scandinavian Baking (Quadrille Publishing, October 2015) and Open Sandwiches (Quadrille Publishing, May 2018) by Trine Hahnemann. Visit hardiegrant.com/uk/quadrille to learn more.