Land of the Open-Faced Smörgås

Shrimp and egg sandwich - Photography by Lola Akinmade-ÅkerströmClose up - Shrimp and egg sandwich - Photography by Lola Akinmade-Åkerström

I love making these open-faced smörgåsar (“sandwiches”) topped with anything and everything; from boiled eggs and shrimp to fish roe and black caviar (the cheap kind), finished with romsås – a crème fraiche blend with dill sprigs and roe.

And I’m beginning to suspect the lack of an unnecessary slice of bread (missing from open-faced sandwiches) adds to the general svelteness of Swedes.

The fresh Swedish ingredients – a mixture of salty, creamy, and doughy- all work wondrously well together, and it tastes much better than it actually looks.

 

  • Monica-USA

    Looks wonderful better than the sandwiches we eat here in the States. :)

    • http://twitter.com/LolaAkinmade Lola A. Åkerström

      I usually say that European sandwiches are designed around forks and knives :)

  • http://www.wordgeisha.com Melissa

    I’m hoping to visit you & Urban sometime in August & also hoping to eat some of these. Yum!

    • http://twitter.com/LolaAkinmade Lola A. Åkerström

      Absolutely! Just let us know your dates when they’re firmed up.

    • http://twitter.com/LolaAkinmade Lola A. Åkerström

      Absolutely! Just let us know your dates when they’re firmed up.