Instead of seafood, gravlax is made with butternut squash (or carrots) for a vegetarian take on Danish smørrebrød (an open-faced sandwich). The beauty of smørrebrød is that you personalize it to your tastes, so the options are virtually endless.
Tip: Hot stuff
Smoked salmon or pickled herring take this sandwich to another level, adding even more Scandinavian flair.
1/2 butternut squash, peeled and seeded, or 2 large carrots, peeled
2 Tbsp (30 mL) apple cider vinegar
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) water
1/4 tsp (1 mL) caraway seeds
1/4 tsp (1 mL) salt
4 – 1/2 in (1.25 cm) sliced sourdough rye or dark rye bread
1/2 cup (125 mL) alfalfa or mung bean sprouts
1/2 English cucumber, thinly sliced
4 large organic eggs, hard boiled, peeled and sliced
1 Tbsp (15 mL) grainy mustard
1 Tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) smoked paprika
For gravlax, using a speed peeler or mandolin, shave squash or carrots into very thin ribbons (almost see-through); add to a large bowl. Heat vinegar, maple syrup, water, caraway, and salt over medium heat until beginning to bubble around edges. Immediately pour over squash or carrots, and toss to combine. Cover and rest at room temperature for at least 4 hours. You can also make ahead and store airtight in refrigerator up to 2 weeks.
To assemble, toast bread, if you wish. Spread with mustard, and assemble sandwiches with sliced eggs, cucumber slices, gravlax, and sprouts. Drizzle with olive oil and dust with smoked paprika. Serve.