If you, like the littleWren team, often need a little somethin’ somethin’ to snack on before dinnertime, we’ve got a Danish-inspired afternoon tea that’s bound to satisfy.
Enter: smørrebrød. Although this handsome nourishment is usually topped with the likes of pickled herrings and things you might not have stocked in your pantry right now, we’ve put a twist on tradition and designed our own with ingredients we love. Do as the Danes do, and pile rye bread up with tasty toppings to keep you going through that backlog of assignments you’ve been meaning to attack.
Here’s what we used to make our own smørrebrød:
- Sliced rye bread (you can certainly make do with a wholegrain bread or seedy crackers, if you’re short on supplies or not a fan of rye)
- Spreadable cream cheese (not into dairy? Try a soy spread like Tofutti, or even opt for hummus, if you prefer)
- Colourful toppings: we chose a variety of sweet and savoury items including shredded mint leaves paired with little pink radishes, blueberries, bananas, nectarines and cinnamon to sprinkle. (Really, most of your favourite fruits and sliced salad vegetables with herbs will work wonderfully! Work with the seasons and what’s available to you.)
How to assemble:
Take a piece of your rye bread (or preferred base) and spread on a generous smattering of the cream cheese (or dairy-free spread). Then, use your artistic flair to create a Scandinavian work of art with your toppings: think artfully sprinkled herbs, rustically chopped radishes or vibrantly hued nectarine segments scattered with style. Set your inner food stylist free!
And hey, if you make something you think looks half-appetising, share it with us on Instagram so we can salivate over your results too.