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Swedish recipes for the Pacific Northwest.

Swedish Sandwiches

Open Face Sandwiches

When Swedes refer to a sandwich it is almost always an open face sandwich. Depending on the sandwich, Swedes may eat a sandwich for breakfast, lunch, coffee break, picknick, or as an appetizer.

Canapes

Small sized versions of a these sandwiches make excellent finger foods and hors d'ouvres that are very tasty paired with beer, wine, or milk.

Shrimp, pate, and cheese canapes.

Sandwich Cake

Sandwich cake (smörgåstårta) is another version of bread, butter and toppings for large gatherings.

How and When to Serve a Swedish Sandwich

Serve the simple sandwiches such as egg and caviar without silverware. Serve sanwiches like the shrimp sandwich or sandwich cake with fork and knife.

Serve any of these open face sandwiches for fika breaks (coffe breaks). The little fancier sandwiches such the shrimp sandwich also makes a nice appetizer. For breakfast and picknick a more simple sandwich is more suitable such as the egg and caviar. Some bring the tube of caviar and add it to the sandowish at the time of eating it.

Shrimp Sandwich Go to top navigation

HideShrimp Open Face Sandwich

Open face shrimp sandwich is a classic Swedish open face sandwich. Most coffee houses and cafeterias offer this sandwich. Serve it for fika break, or as an appetizer at dinner parties.

For hors d'ouvres, either cut bread into small pieces or replace with slices of French baguette. Nicely paired with Champagne or white wine.

Ingredients

1 sandwich

  • 1 leaf of lettuce
  • 1 egg
  • 1 tea bread (see Bread receipe) or a slice of other soft white bread
  • butter
  • mayonnaise
  • shrimp or prawns, cooked and peeled
  • lemon
  • fresh cucumber (optional)
  • fresh dill
Swedish open face shrimp sandwich
Swedish open face shrimp sandwich

Directions

  1. Rinse lettuce and dill gently and pat dry.
  2. Boil water, add the eggs with a spoon. Lower the heat and simmer for 12 minutes so the eggs do not crack and whites become tough.
  3. Rinse eggs in cold water and let the eggs cool down in cold water.
  4. Rinse and thinly slice lemon, 1-3 slices per sandwich
  5. Peel and slice eggs.
  6. Butter the bread.
  7. Place a leaf of lettuce on one end of each bread.
  8. Place slices of eggs slighltly over lapping each other.
  9. Add some mayonnaise in the middle
  10. Divide the shrimps on top.
  11. Decorate with little mayonnaise, lemon slices, optional cucumber and dill.
Swedish shrimp canapes. Go to top navigation

HideEgg and Caviar

An old Swedish classic from the 1950s, loved by all ages. Serve it for breakfast or fika break.

Ingredients

1 sandwich

  • 1 egg
  • 1 slice kavring (see Bread receipe)
  • butter
  • tube caviar found in Scandinavian grocery section
Kavring Bread

Directions

  1. Boil water, add the eggs with a spoon. Lower the heat and simmer for 12 minutes so the eggs do not crack and whites become tough.
  2. Rinse eggs in cold water and let the eggs cool down in cold water.
  3. Butter slice of bread.
  4. Peel and slice egg.
  5. Divide egg slices on top.
  6. Squeeze caviar on top.
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HideEasy Open Face Sandwiches

Her are a few other common open face sandwiches Swedes love for breakfast or fika.

Any of these are can be made as canapes if you would like to serve easy made hors d'ouvres.

These open face sandwiches pairs nicely with rice porridge, or oatmeal for breakfast. Or, serve with coffee or tea for fika bread. As hors d'ouvres, canapes are nicely paired with either beer or wine.

Ingredients - Pate Open Face Sandwich

  • 1 slice white bread or tea bread
  • butter
  • leaf of lettuce
  • pate with truffel
  • pickled, salted, or fresh cucumber
  • 100 ml granulated sugar
Pate Open Face Sandwich.

Directions Pate Open Face Sandwich

  1. Butter the bread
  2. Rinse lettuce and gently pat it dry.
  3. Place leaf of lettuce on one side of the bread.
  4. Place slices of pate on bread cover the bread but leaving the lettuce showing.
  5. Place a few slices of cucmber on top.

Ingredients - Ham Open Face Sandwich

  • 1 slice white bread or tea bread
  • butter
  • leaf of lettuce
  • pate with truffel
  • pickled, salted, or fresh cucumber
Ham Open Face Sandwich.

Directions - Ham Open Face Sandwich

  1. Butter the bread
  2. Rinse lettuce and gently pat it dry.
  3. Place leaf of lettuce on one side of the bread.
  4. Fold and place a slice of ham on bread cover the bread but leaving the lettuce showing.
  5. Place a a slice of tomato and few slices of cucmber on top.
  6. Grate horse radish over the tomatoe and cucumber slices.

Ingredients - Cheese Open Cheese Sandwich

  • 1 slice white bread or tea bread
  • butter
  • slices of cheese
  • slice of red bell pepper
  • slices of fresh cucumber (optional)
Cheese Open Face Sandwich. Go to top navigation

HidePickled Carrots - Canned

Ingredients

  • 1 kg carrots
  • 400 ml vinegar 12%
  • 800 ml water
  • 300 ml granulated sugar
  • 1 cinnamon stick
  • 6 cloves
  • 6 black pepper corn
  • 3 small dried chili pepper

If you use 6% vinegar change the measurements to 800 ml vinegar and 400 ml water.

Pickling Carrots Pickling Carrots Pickling Carrots Pickling Carrots Pickled Carrots
Pickled Carrots

Directions

  1. Peel the carrots. If the carrots are thick, cut them lengthwise into about 1-2 centimeter thick sticks.
  2. Add salt to water in a pot, about 2 tablespoons per liter water.
  3. Bring to boil and add the carrots for a few minutes only. The carrots should still be crunchy.
  4. Mix vinegar and water in a pot.
  5. Break the cinnamon stick into pieces but leave the other spices whole, and add them.
  6. Add sugar and let it boil while stirring until all sugar is absorbed.
  7. Let the vinegar mix cool off.
  8. Sanitize jars and lids.
  9. Place the carrot sticks upright in the jars and fill up with vinegar mix and tighten the lid on.

Store the jars in a cool place for a couple of weeks before serving.

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HidePickled Carrots

Ingredients

  • 300-500 gram carrots
  • 200 ml water
  • 50 ml white wine vinegar 5-6%
  • 100 ml granulated sugar
  • 1 small dried chili
  • 1 small piece dried ginger
Pickling Carrots Pickling Carrots Pickling Carrots Pickling Carrots Pickled Carrots
Pickled Carrots

Directions

  1. Peel the carrots.
  2. Boil carrots only for a few minutes. The carrots should still be crunchy.
  3. Mix vinegar, water and spices in a pot.
  4. Add sugar and let it boil while stirring until all sugar is absorbed.
  5. If the carrots are thick, cut them lengthwise
  6. Pour the vinegar mixture over carrots and let stand and cool off for an hour before serving.

Serve pickled carrots as a condiment with grilled salmon, or red meat.

HidePickled Red Beets

Pickled Red Beets is a condiment as well as an ingredient in recipes such as for Biff à la Lindström and Swedish Parisian Sandwich.

Ingredients

  • 600 gram red beets
  • 50 ml vinegar 12%
  • 150 ml water
  • 50 ml granulated sugar
  • 10 ml white pepper
  • 20 ml salt

If you use 6% vinegar change the measurements to 100 ml vinegar and 100 ml water.

Red Beets Pickled Red Beets

Directions

  1. Boil the beets without removing the skin until soft, about 30 minutes.
  2. Rinse beets in cold water and press the peel off.
  3. Mix vinegar, water, pepper, and salt in a pot.
  4. Add sugar and let it boil while stirring until all sugar is absorbed.
  5. Let the vinegar mix cool off.
  6. Slice beets or cut them into wedges.
  7. Place the beets in a jar or dish and add the vinegar mix.
  8. Store the jar in a cool place for several hours before serving.

Serve with meat dishes such as Swedish Meatballs, Sailor's Beef, and Kalops.

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HideWhite Button Mushrooms

White Button mushrooms have less flavor than Crimini mushrooms but taste similar. White Button mushrooms are usually lower priced than other mushrooms.

Ingredients

  • 300-400 grams fresh White Button mushrooms
  • 1 tbsp. sea salt
  • 150 ml white wine vinegar 6%
  • 6 whole allspice
  • 1 tsp. dried thyme or branches of thyme
  • 2 bay leaves
  • 2 cloves
White Button Mushrooms White Button Mushrooms White Button Mushrooms White Button Mushrooms White Button Mushrooms White Button Mushrooms White Button Mushrooms White Button Mushrooms  White Button Mushrooms
 Crimini Mushrooms.

Directions

  1. Brush off any dirt off the mushrooms.
  2. Cut off the end of the stems. Small mushrooms can be left whole. If mushrooms are large, cut them into bite-size pieces.
  3. Place mushroom in a bowl, add salt, and cover. Refrigerate overnight.
  4. Remove mushrooms and let the liquid run off them.
  5. Place mushrooms on paper towels to dry for 2-3 hours.
  6. Bring vinegar to a boil.
  7. Add mushrooms and let it boil for 3 minutes.
  8. Place mushrooms and spices in sanitized glass jar and fill up with olive oil.
  9. Tighten the lid.
  10. Store the jars in a cool dark place for two weeks.
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HideCrimini Mushrooms - Canned

Crimini mushrooms, also called Bella Baby, taste similar to white button mushrooms but are more flavorful.

Ingredients

  • 200-300 grams fresh Crimini mushrooms
  • 3 tbsp. sea salt
  • 1/2 tbsp. granulated sugar
  • 150 ml white wine vinegar 6%
  • 6 whole allspice
  • 6 whole white pepper
  • 2 garlic cloves or 2 tsp. minced garlic
  • 100 -150 ml olive oil
Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms Pickled Crimini Mushrooms
Pickled Crimini Mushrooms.

Directions

  1. Brush off any dirt off the mushrooms.
  2. Cut off the end of the stems. Small mushrooms can be left whole. If mushrooms are large, cut them into bite-size pieces.
  3. Place mushroom in a bowl, add salt and sugar.
  4. Cover and refrigerate overnight.
  5. Remove mushrooms and let the liquid run off them.
  6. Place mushrooms on paper towels to dry for 2-3 hours.
  7. Bring vinegar to a boil.
  8. Add mushrooms and let it boil for 3 minutes.
  9. Place mushrooms, minced garlic, and spices in sanitized glass jar and fill up with olive oil.
  10. Tighten the lid.
  11. Store the jars in a cool dark place for two weeks.
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HidePickled Green Beans

Pickled Green Beans Pickled Green Beans Pickled Green Beans Pickled Green Beans Pickled Green Beans Pickled Green Beans

Ingredients

  • 350-500 grams fresh green Beans
  • 1 tsp. salt
  • 500 ml water from boiling the Beans
  • 500 ml white wine vinegar 6%
  • 200 ml granulated sugar
  • 100-150 grams fresh bell pepper (less than half a bell pepper)
  • 10-15 grams fresh red chili pepper (about ½ red chili pepper)
  • 100 ml almonds
  • 100 -150 ml olive oil

Directions

  1. Cut the tails off the Beans and rinse in cold water.
  2. Place salt and beans in boiling water for a few minutes, remove the beans while they are still crunchy.
  3. Measure water from boiling the beans and combine with vinegar and sugar.
  4. Let vinegar mixture boil until the sugar is fully diluted.
  5. Let vinegar mixture cool off.
  6. Dice bell pepper and mince red chili pepper.
  7. Sanitize a large tall jar and lid or two tall jars and lids.
  8. Place Beans, bell pepper, red chili pepper, and almonds in jar.
  9. Fill up with cooled off vinegar mixture and tighten lid.
  10. Refrigerate for two weeks.
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