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Gluten-Free Smørrebrød

Name: Gluten-Free Smørrebrød
Prep time: 40 min
Cook time: 20 min
Ingredients: Maestro Cereale; 80 g cream cheese; 1 Granny Smitch apple; sardines, smoked; or; sardines, in olive oil; lamb’s lettuce; salt; black pepper; extra virgin olive oil; Maestro Cereale; 60 g cream cheese; 50 g wild boar head cheese; or; 50 g pastrami, thinly sliced; sweet-and-sour pickles, sliced; 70 g rocket; juice of one lemon; salt; black pepper; extra virgin olive oil; Maestro Cereale; 100 g cream cheese; 70 g smoked salmon; 1 beetroot, cooked; soybean sprouts; salt; black pepper; extra virgin olive oil

6 people

1 hr

Elevate your lunch with Gluten-Free Smørrebrød – Nordic open sandwiches topped with creamy spreads, smoked fish, fresh greens and vibrant flavours. Simple, elegant and endlessly versatile, perfect for every occasion.

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Cook

Preparation

in 40 minutes

Cooking

in 20 minutes

To prepare the first smørrebrød, finely chop the apple and mix it with the cream cheese, a little salt, pepper, and olive oil.
Spread the mixture over slices of previously toasted multiseed bread and top with the sardines and lamb’s lettuce.
For the second smørrebrød, spread a thin layer of cream cheese over the toasted multiseed bread.
On top of the cheese, place the sliced sweet-and-sour pickles, the pastrami or wild boar head cheese, and finish with the arugula dressed with olive oil, salt, black pepper, and a little lemon juice.
Finally, for the third smørrebrød, grate the beetroot over the cream cheese.
Add a little oil, a pinch of salt, and black pepper, mix well, and spread the mixture over the toasted multiseed bread slices.
Top with the smoked salmon slices and finish with some soybean sprouts to add a crunchy, fresh touch to the toast.

Ingredients