Three ways to top pumpernickel bread.
- 4 hard-boiled eggs, peeled
- 80 g salted butter, at room temperature, half chopped
- 75 g (¼ cup) good-quality mayonnaise
- 12 slices pumpernickel bread (see Note)
- dill sprigs, to serve
- 2 rollmops (pickled herring fillets) (see Note), halved
- parsley sprigs, to serve
- 60 ml (¼ cup) sour cream
- 4 slices (100 g packet) gravad lax (see Note)
- ½ lemon
- sliced red onion, to serve
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.
Drink Aalborg Taffel Akvavit, Denmark ($40, 700 ml)
To make egg sandwich, mash eggs with chopped butter and 1 tbsp mayonnaise, and season with salt and pepper. Spread 4 slices of pumpernickel with the remaining 2 tbsp mayonnaise. Top each with egg salad and dill, and season with pepper.
To make rollmop sandwich, butter 4 slices of pumpernickel, top each with half a rollmop, season with pepper and top with parsley.
To make gravad lax sandwich, spread the remaining 4 slices of pumpernickel with sour cream. Top each with a slice of gravad lax, squeeze over lemon, season and top with red onion. Serve sandwiches on a platter.
• Pumpernickel bread, from delis and selected supermarkets, is a type of rye bread.
• Rollmops, from selected supermarkets and delis, is a pickled herring that is rolled up, often around sliced onion.
• Gravad lax (also known as gravalax, and gravad laks in Danish), is Scandinavian dill-cured salmon. It is from selected delis and Ikea.
As seen in Feast magazine, Issue 10, pg78.
Photography by Brett Stevens.