Open Sandwiches by Trine Hahnemann

Author:Trine Hahnemann
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-02-27T05:00:00+00:00

Heirloom tomatoes with tarragon mayo

This is a classic summer smørrebrød. During the summer, when the tomatoes are ripe, this is an absolute favourite among Danes. It’s important to sprinkle a little salt on top, to enhance the juicy flavour of the tomato. I always eat this one at my mother’s house, with the tomatoes fresh out of her greenhouse. Serves 4

4 slices of rye bread

salted butter

10–12 tomatoes – green, red and orange

sea salt flakes and freshly ground black pepper

4 tbsp Tarragon mayonnaise

1 spring onion (scallion), finely sliced

small handful of finely chopped tarragon leaves

Place the rye bread slices on a work top and spread the butter evenly on each slice. Cut the tomatoes into slices and place 8–9 slices, overlapping, on each slice of rye bread. Sprinkle with salt and pepper.

Place 1 tbsp Tarragon mayonnaise on top of each, then decorate with spring onion and tarragon.

Variation:

Serve with bacon on top, use cottage cheese instead of mayonnaise, or even Horseradish cream or Pesto.

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