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We're all familiar with Danish open sandwiches. They're now also incredibly popular throughout Scandinavia. Smørrebrød simply means buttered bread in Danish (smørre = butter and brød = bread). They are traditionally eaten for lunch and are generously topped with all kinds of different ingredients. However, Smørrebrød is much more than just bread and butter topped with ham or egg. It's a Danish symphony of infinite possibilities. We have a delicately seasoned option with cress in our recipe series.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, salt and yeast in the food processor bowl. Pour in the water, knead using the dough hook on a food processor for approx. 10 mins. on a low setting.
Mix in the dried apricots, aronia berries and nuts, cover and leave to rise at room temperature for approx. 30 mins. Knead the dough once more, leave to rise for a further 30 mins. Repeat this step two more times. Transfer the dough to the prepared tin.
Approx. 45 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the bread from the tin and place on a rack to cool. Cut 8 thin slices from the loaf. Place the rest in a freezer bag and freeze.
Mix the cream cheese with all the other ingredients up to and including the pepper. Spread on top of the slices of bread, top half of the slices with the trout, sliced lemon, horseradish and half of the reserved cress.
Top the remaining 4 slices of bread with the potatoes, onion and the remainder of the cress.
|Tip:||Defrost the remaining slices of bread, bake for approx. 10 mins. at 180°C, add topping.|
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