Summer smørrebrød recipe by Trine Hahnemann

Open sandwiches can be topped with anything, but seasonal ingredients such as radishes, pea shoots, new potatoes and tomatoes have the best flavours

Most days I eat open sandwiches on rye bread for lunch. The toppings are always seasonal and often involve leftovers from dinner, as I find you can eat most things on rye bread. Here are three of my summer classics.

Each serves 4
For the smoky summer salad
cream cheese 150g
mayonnaise 2 tbsp
smoked salt 1 tsp
chives 4 tbsp, finely chopped, plus more to serve
cucumber ½
rye bread 4 slices
salted butter for the bread
radishes 100g, finely sliced
sea salt flakes and freshly ground black pepper
pea shoots to serve

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