As a substitute of seafood, gravlax is made with butternut squash (or carrots) for a vegetarian tackle Danish smørrebrød (an open-confronted sandwich). The fantastic thing about smørrebrød is that you just personalize it to your tastes, so the choices are nearly infinite.
Tip: Sizzling stuff
Smoked salmon or pickled herring take this sandwich to a different stage, including much more Scandinavian aptitude.
half butternut squash, peeled and seeded, or 2 giant carrots, peeled
2 Tbsp (30 mL) apple cider vinegar
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) water
1/four tsp (1 mL) caraway seeds
1/four tsp (1 mL) salt
four – 1/2 in (1.25 cm) sliced sourdough rye or darkish rye bread
half of cup (one hundred twenty five mL) alfalfa or mung bean sprouts
half of English cucumber, thinly sliced
four massive natural eggs, onerous boiled, peeled and sliced
1 Tbsp (15 mL) grainy mustard
1 Tbsp (15 mL) additional-virgin olive oil
1/four tsp (1 mL) smoked paprika
For gravlax, utilizing a velocity peeler or mandolin, shave squash or carrots into very skinny ribbons (virtually see-via); add to a big bowl. Warmth vinegar, maple syrup, water, caraway, and salt over medium warmth till starting to bubble round edges. Instantly pour over squash or carrots, and toss to mix. Cowl and relaxation at room temperature for no less than four hours. You can too make forward and retailer hermetic in fridge as much as 2 weeks.
To assemble, toast bread, if you want. Unfold with mustard, and assemble sandwiches with sliced eggs, cucumber slices, gravlax, and sprouts. Drizzle with olive oil and mud with smoked paprika. Serve.