Rye bread with celeriac remoulade and brown crab
Why not find your inner Dane and make a little smørrebrød (an open Danish sandwich) for supper? Or as a starter? Or as something to nibble on?
Ingredients
For the celeriac remoulade, crab and bread
- g Celeriac
- tbsp Pickled onion
- tbsp Pickled cucumber
- tbsp Mayonnaise
- tbsp Yogurt
- tbsp Crème fraîche
- Lemon, salt, pepper and tarragon, to season
- Rye loaf
- tbsp Butter
- g Crab
For the marinated herb salad
- tbsp Dill
- tbsp Chervil
- tbsp Wood sorrel, or another sharp leaf such as lemon balm
- tbsp Sherry vinegar
- tbsp Olive oil
Instructions
You're going to fry the rye bread, so if you've got a slightly past-its-best end of a loaf, this is a brilliant and sustainable way to use it up :-)
Celeriac remoulade
Cut the trimmed and peeled celeriac into thin strips. Marinate the celeriac with a little salt and lemon juice. Leave it for a few minutes.
Cut the onion and cucumber into thin, small strips. Finely chop the tarragon.
Squeeze the liquid out of the celeriac. Mix it together with the other ingredients.
Season to taste with salt and lemon.
Herb salad
Pick the herb leaves off the stalks. Put them in a mixing bowl.
Dress with the vinegar, salt, pepper and olive oil. Do this just before serving.
Putting it together
Cut the crusts off the rye bread.
Cut the rye bread into strips. Fry them in butter over a medium to high heat on both sides.
Build it in this order: bread, celeriac remoulade, crab and herb salad. Garnish with whatever you have to hand. Enjoy!
For the celeriac remoulade, crab and bread
For the marinated herb salad
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