European
Sweden - Side Dishes
Smörgås
Chef's Menu Description
Traditional open-faced Swedish sandwich: artisanal crispbread or country sourdough spread with salted Swedish butter, layered with aged Prästost cheese, sliced cucumber, and fresh garden cress.
Ingredients
- • 4 rounds traditional Swedish crispbread (knäckebröd) or rustic sourdough
- • 40g Swedish salted butter
- • 150g aged Prästost, Grevé, or Herrgård cheese, sliced with a cheese plane
- • 1/2 cucumber, thinly sliced
- • Fresh garden cress or dill sprigs
- • Flaky sea salt and fresh black pepper
Preparation Steps
1
Phase 1
Spread crispbread or sourdough generously with good quality room-temperature salted butter right to the edges.
2
Phase 2
Use a Swedish ostehyvel (cheese plane) to cut thin, uniform ribbons of aged Prästost cheese and arrange overlapping on the butter.
3
Phase 3
Top with crunchy cucumber slices and a sprinkle of garden cress or fresh dill.
4
Phase 4
Finish with a tiny pinch of flaky sea salt and enjoy as a classic Swedish breakfast or lunch accompaniment.