GOING NORDIC ....
Winter may be here but it doesn't always mean we have to have heavy, carbohydrate laden meals. I love the Nordic cuisine and this open sandwich or madder as they would call it is a great healthy option to our daily diet.
I made them for breakfast and it was a refreshing option which kept me full easily to lunch.
Some topping options
- rye bread with berries and a little light cream cheese
- rye bread, cottage cheese, herbs and seasonal veges like grated carrot, beetroot or cucumber and tomato
- rye bread, scrambled eggs and spinach and kale, or smoked salmon or mackerel
Serves 2
2 slices rye bread
2 eggs, boiled
200g cottage cheese
2 spring onions, sliced finely
handful fresh rocket, spinach or watercress (available at farmers market), roughly torn
8 slices smoked salmon
1 lemon
drizzle extra virgin olive oil
sea salt flakes
freshly ground pepper
Method
Firstly boil two eggs, cool, peel and slice into rounds.
Toast the rye bread and place on to two plates.
Place the cottage cheese in a bowl and mix in the spring onions, rocket a little squeeze of lemon juice and a drizzle of oil, season with salt and pepper.
Place the cottage cheese mix onto the rye bread, layer over the boiled egg and finish with slices of salmon.
Serve with a little lemon, grind of pepper and a light drizzle of oil.