Some classic smørrebrød are borderline desserts. This recipe will often be served alongside other more savoury open sandwiches, but are meant to be eaten last.
100g green grapes
1 celery stick
1 head of chicory
sea salt flakes and freshly ground black pepper
3-4 tbsp full-fat crème fraîche
1-2 tbsp lemon juice
4 slices of rye bread, plus 1 slice of toasted rye bread
Halve the grapes and remove the seeds, if there are any. Cut the celery into thin slices on an angle. Cut the chicory into very thin slices. Chop the walnuts. Mix all together in a mixing bowl and season with salt and pepper. Gently fold in the crème fraîche and season with the lemon juice to taste.
Place the rye bread slices on a worktop and spread the butter evenly on each slice. Divide the Waldorf salad between the slices. Crumble the toasted rye bread and place the rye crumbs on top.
Extracted from Open Sandwiches by Trine Hahnemann (Quadrille, approx €15). Photography © Columbus Leth.