The Danes have perfected the art of smørrebrød, or open-faced sandwiches. Most of the time, it involves lots of butter, herring, and cheese. Inspired by dill havarti cheese (a Danish favorite), I have created a spread utilizing dill, lemon and white beans. Cucumbers are a traditional topping for open-faced sandwiches, but other vegan toppings include pickles, horseradish, tomatoes, and red onion. Use your imagination!
One of the most important parts is the bread. Danes use “rugbrød” or a hearty rye bread that is sliced very thin. It is often loaded with whole grains, nuts and seeds. It is full of fiber and very filling. You can make your own, use a mix (I used a mix from Ikea called Brödmix Flerkorn), or buy something fairly equivalent (“fitness bread”) at most grocery stores, usually in the ethnic aisle. Beware, the store bought variety in the vaccuum sealed package is drier!
White Bean Truffle Spread
2 cups white beans
¼ tsp truffle oil or 3-4 drops
2 Tbsp extra virgin olive oil
Juice of 1 lemon
¼ tsp dijon mustard
2-3 Tbsp non-dairy milk of your choice
¼ cup fresh dill, chopped
¼ cup fresh chives, chopped
salt (to taste)
1. Blend beans with truffle oil, olive oil, pinch of salt, dijon, lemon juice and 1 Tbsp milk. If too thick, add additional milk until the mixture is smooth, but will make a nice spread (consistency of hummus!).
2. Scoop bean mixture into bowl and stir-in dill and chives. Adjust seasonings to taste (ie more lemon juice, salt, etc).
While it works well on a hearty rye with cucumbers, it also makes a very nice dip for veggies.