Carrot Smørrebrød Chips

A few years ago Jack and I visited Copenhagen, where we ate a lot (and a lot) of Smørrebrød. If you are not familiar with smørrebrød, then they are open sandwiches with artfully stacked toppings on dense, rectangular rye bread. It is Denmark's national dish ... that I am about to make a completely non-traditional version of - but this is super tasty, so let's just have fun and be part of it! 🙂

Smørrebrød toppings vary widely, but common combinations include smoked salmon and dill. I had wanted to make a nice vegetarian version for a while, so when Wasa, my favorite crispbread brand, asked me to make a recipe on their flat, perfectly portioned euro style crispbreads, I immediately thought - it's smørrebrød time!

My creation today is part of their #CrispbreadChallenge, which involves making a sandwich with open faces on a crispbread instead of a sandwich. And the fun doesn't stop here ... Wasa gives away a gift card of $ 500 to a participant with a happiness problem, you just have to make your own sandwich with open eyes (anything you want), put it on a Wasa crispbread instead of bread, and post your creation on Instagram for a chance to win! Make sure you follow me + @wasausa and use the hashtag #CrispbreadChallenge.

You have to take part in this challenge if you have not yet done so - swapping bread for crispbreads has created such a nice twist on my usual breakfast and lunch. I even have a discount voucher for all of you to purchase your own Wasa crispbreads, which are linked here.

Today - inspired by those Danish smoked salmon sandwiches with open eyes - I made a vegetarian version of smoked "salmon" ... with carrots! How can carrots taste like smoked salmon, you might ask? You just have to try to believe it. Trust me on this, it's crazy delicious.

This recipe starts with making roasted carrots with salt crust. Don't worry - you won't end up consuming such a crazy amount of salt because the skin is largely peeled. This technique gives the roots a great smoky taste.

Once the carrots are roasted, the soft carrots are peeled in ribbons and put into a marinade made from olive oil, rice vinegar, smoked bell pepper, lemon and pepper. This gives the roots a spicy, smoky taste and a bit of an oily texture that resembles the texture of smoked salmon. Leave the carrot pieces in the marinade for a few minutes while you prepare your other toppings. The marinated carrots can also be stored in the fridge for up to 4 days.

Instead of bread, I collected my "sandwiches" with Wasa & # 39; s Light Rye Crispbreads that are so delicious with these toppings! They are light - perfect for a healthy, satisfying lunch. They are made with healthy, simple ingredients and have a delicious crunch that fits well with my toppings. I start with a layer of vegan cream cheese, followed by slices of cucumber, slices of radish, smoked pieces of carrot, capers, dill and chives.

For everyone who joins me in the #CrispbreadChallenge, I would like to see what some of your favorite crispbread combinations are open-faced! Make sure you take this super fast survey, linked here, and let me know what you think of the challenge!

Carrot Smorrebrod chips

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Writer: Jeanine Donofrio

Portions: 4

ingredients

• 4 large carrots


• Sea salt, for coating

Marinade

• 3 tablespoons extra virgin olive oil


• 1 tablespoon rice vinegar


• ½ teaspoon of smoked bell pepper


• Large squeeze fresh lemon juice


• Freshly ground black pepper

For assembly

• Wasa Rye Crispbreads


• Vegan cream cheese


• Persian cucumbers, cut into thin slices


• Radishes, cut into thin slices


• capers


• Chopped chives


• Chopped dill

Instructions

1. Preheat the oven to 175 ° C and cover a medium-sized baking dish with baking paper. Cover the bottom with about a ¼-inch layer of salt, then place the whole carrot in the dish and sprinkle with a generous amount of salt (see photo). Don't worry, you won't eat all this salt in the end result. Roast the carrots for 1 to 1½ hours or until they are easily pierced with a fork, but not mushy. This step can be done in advance.


2. Make the marinade: combine in a shallow dish or small bowl the olive oil, rice vinegar, bell pepper, lemon juice and several times ground black pepper.


3. Remove the carrots from the oven and let cool. Use your hands to wipe off excess salt. Use a knife to cut a thin strip of skin horizontally from the root, and then use a peeler to peel the root into ribbons. Place the strips in the marinade and throw to coat.


4. When you are ready to serve, assemble the open sandwiches with a crispbread, a dash of cream cheese, a few slices of cucumber and radish. Top with some carrot ribbons, a few capers and a pinch of chives and dill.


5. Extra carrots can be stored in the fridge for up to 4 days in the marinade. Use them to make more sandwiches or to add them to salads or other dishes that require smoked salmon.

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This post is in collaboration with Was a.