"The world of the classic Danish open sandwich can be a confusing one at times, with dozens of separate toppings and hundreds of different varieties of sandwiches with names like ‘The Veterinarian’s Supper’ and the ‘Shooting star’. My version takes the flavours of a Chinese ‘siu mai’ dumpling and gives them a Danish makeover." Adam Liaw, Destination Flavour Scandinavia
- 2 tbsp mayonnaise
- 2 tbsp crème fraîche or Greek-style yoghurt
- 1 tbsp lumpfish roe
- 1 tbsp butter, softened
- 4 slices rye bread
- 8 thin slices roast pork
- 2 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- deep-fried shredded carrot, to serve (optional)
- 250 ml (1 cup) vegetable oil
- 1 brown onion, roughly chopped
- 1 tbsp Korean chilli powder
- 55 g (¼ cup) salt
- 55 g (¼ cup) sugar
- ¾ cup torn dill sprigs
- 1 lemon, cut into wedges
- 12 scampi (langoustines)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the chilli oil, place 60ml (¼ cup) of the vegetable oil in a small saucepan, add the onion and cook over medium heat for 5 minutes or until lightly golden. Add the chilli powder and cook for 30 seconds, then add the remaining oil. Bring to about 90°C, then reduce the heat to very low and cook for 30 minutes taking care not to allow the chilli to burn or the heat get too high. Season to taste with salt, then strain the oil and discard the solids.
For the dill scampi, place 3 litres water in a large saucepan and bring to the boil. Add the salt, sugar, dill and lemon and return to the boil. Add the scampi and return to the boil and simmer for 8 minutes. Remove with a slotted spoon and drop straight into a bowl of iced water to cool completely. Peel the scampi and set aside.
To assemble the smorrebrod, combine the mayonnaise, crème fraiche and roe in a bowl. Butter the bread and top with the pork, then brush with a little chilli oil. Scatter with the dill and chives. Toss the langoustines in the mayonnaise mixture. Top the pork with the scampi, then top with the carrot if using.
• You can also cook the chilli oil in the oven set to 90°C. Store the chilli oil in an airtight container for up to 3 months. You can find Korean chilli powder in Asian supermarkets.
Photography, styling and food preparation by Adam Liaw.
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