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Posts Tagged ‘cucumber’

Smørrebrød with egg and tomato

Smørrebrød with egg and tomato

Here is a piece of smørrebrød (classic Danish open-faced sandwich) which I think is perfect for this time of year, Spring! It’s made with egg and tomato, my two favorite sandwich ingredients, but also with salad shrimp, cucumber and lumpfish caviar. This is so perfect for a beautiful spring day, eaten in the warm sun and enjoyed it with an ice cold beer (or your other favorite beverage). If you need a recipe to make your own Rugbrød (Rye bread), I have one with a sour dough starter and one without sour dough.

ÆggemadWeb

Making Smørrebrød with egg and tomato

Smørrebrød with Egg and Tomato (1 piece)

Ingredients:

1 piece of rye bread

butter, optional

boston lettuce

1 hard-boiled egg, sliced

salad shrimp, drained and patted a little dry

mayonnaise

1 small tomato

cucumber, sliced

lumpfish caviar

Directions:

Butter bread, if desired. Layer bread with lettuce, egg slices and shrimp. Add a generous amount of mayonnaise. Top with tomatoes and cucumber. Garnish with caviar. Enjoy with an ice cold beer.

Source: slightly adapted from danishsandwich.com

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Kaja's Corn Salad

My Danish friend Kaja served this wonderful salad for our last get-together, which she in turn got from my other Danish friend Henriette. It is simple, refreshing and good for you. Kaja served it with walnuts which was very delicious but my favorite kinda nut is pine nuts and so I choose pine for this presentation. The raspberry walnut vinaigrette adds a perfect finishing touch.  I hope you enjoy this salad as much as I do.

Kaja's Corn Salad

Ingredients:

1 cup frozen corn

1 cup frozen peas

1 cup red bell pepper, diced

1 cup cucumber, diced

3/4 cup dried cranberries

Pine Nuts for topping

Ken’s Lite Raspberry Walnut Vinaigrette

Directions:

Dice red bell pepper and cucumber to size of corn kernels. Mix together corn, peas, bell pepper, cucumber and cranberries. Drizzle with Raspberry vinaigrette and top with pine nuts. Enjoy!

Source: slightly adapted from Kaja Mosley

Salad in the making

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Agurkesalat

Agurkesalat

Summer is upon us and for those long hot summer days there is nothing better than a cool crisp Cucumber Salad. This is as close as I can get it to a real Danish Cucumber Salad, called Agurkesalat in Danish. I like to serve it on top of a fully loaded Hot Dog, as a refreshing side dish or it makes a wonderful snack all by itself. The English Cucumber has a thin peel which is crisp and not waxy. This is by far the better choice for this dish.

Cucumber Salad

Ingredients:

1 whole English cucumber

1 cup of water

1 cup of vinegar, white

1 cup of sugar

15 whole peppercorn

1 sprig fresh dill

Directions:

Slice cucumber into very thin slices. Combine water, vinegar, sugar and peppercorns in a small cooking pot and heat over medium heat until sugar is dissolved. Do not boil. Once liquid mixture is cooled off, add sliced cucumbers and dill. Place in refrigerator for 3 hours to marinade before serving. This salad becomes tastier as it sits. You can store it in the refrigerator for up to 1 week.

Source: My Danish Kitchen

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