Cook time: 20 Minutes Serves: 4 Persons Difficulty: Easy
Cold Cuts Smørrebrød is a quintessential Scandinavian open-faced sandwich. It’s a classic dish in Denmark, Sweden, Norway, and beyond, known for its simplicity, versatility, and deliciousness. Cold cuts normally include meats, but we simply just replaced it with MATR mince that perfectly replaces the harmonious balance between texture and flavor.
- 1 Leek
- 10 pieces Green Olives
- 1 stalk Celery
- 1 clove Garlic
- 1 tbsp Dijon Mustard
- 2 dl Yogurt
- 1 tbsp Mayonnaise
- 1 tbsp Soy Sauce
- 2 tbsp Tahini
- 100 g MATR Mince
- A pinch of Salt and Pepper
- 1 tbsp. Apple cider vinegar.
Toppings:
- Fresh Herbs such as thyme, dill, or bean sprouts
- Capers
1. Slice your leek into fine strips and clean them in a water bath. Drain them of excess water.
2. Sauté your leeks in water with a pinch of salt and steam them until they are soft and slightly translucent.
3. In a separate pan, sauté the MATR Mince with a little oil until it turns golden.
4. Combine the sautéed leeks and MATR Mince in the yogurt mixture while it’s still warm. Allow it to infuse the flavors into the yogurt.
5. Slice the green olives and celery into fine pieces and crush your garlic. Mix them all together with the yogurt mixture.
6. Add tahini, soy sauce, mayonnaise, and Dijon mustard to the mixture.
7. Season with salt and pepper and, if desired, a touch of apple cider vinegar.
8. Assemble your smørrebrød by spreading the topping salad on slices of rye bread (rugbrød). Garnish with fresh thyme and capers.