Egg and Radish Smørrebrød
Wound care is a universal Nursing skill and the conference that we held whilst cruising the Baltics in June 2019 was exceptional. We boarded the ship in Copenhagen – a spectacular city and this recipe emanates from the Danish capital.
The Danes love bread and the Danish open-faced sandwich (smørrebrød) is highly celebrated. The bread in Denmark is exceptional and smørrebrød is usually made with a dense rye bread – Yum!
There are 100’s of possible toppings for smørrebrød below is a favourite:
- ½ cup red wine vinegar
- 1 large shallot, thinly sliced into rings
- ⅜ teaspoon fine sea salt
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh chives
- Freshly ground black pepper
- 4 slices Danish rye or seeded whole-wheat bread
- 8 small radishes, thinly sliced
- Flaky sea salt, for serving
Place vinegar, shallot rings, and ¼ teaspoon of the salt in a bowl; let stand at least 10 minutes. Drain shallot rings; reserve pickling liquid for another use.
Bring a large pot of water to a boil over high. Gently place eggs in boiling water, and boil 6 minutes. Transfer eggs to a bowl of ice water to cool; peel.
Stir together butter, chives, several grinds of pepper, and remaining ⅛ teaspoon salt in a small bowl until combined.
Divide chive butter among bread slices, spreading to edges; top with radishes. Tear eggs open with your fingers, and place on top of radishes. Top evenly with pickled shallot rings, and sprinkle with flaky salt and several grinds pepper.