This is Danish chef Adam Aamann’s favorite recipe for rugbrød; the base of his delicious traditional open sandwiches: smørrebrøds. Once you’ve baked a loaf you can simply eat a slice with butter, or experiment with smørrebrøds recipes.
Copenhagen is well-known for top gastronomy, but Adam Aamann’s great success shows that the food revolution of Denmark goes far beyond the Nordic luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet.
Mix the sweetness of cantaloupe with melted mozzarella and Prosciutto for these crostinis. To add a touch of tartness drizzle on your favorite vinegar.
All the flavors in this dish — smokiness of the salmon, saltiness of the capers, tangy goat cheese, creamy hard-boiled egg and sharp red onion — work wonders together.
This hummus is more labor intensive than some recipes for the popular spread, but the result is super smooth, like the stuff you get at a Middle Eastern restaurant.