Norwegian Open Sandwiches

Cook Time 15 minutes

Serves 4

Ingredients

6-8 slices of dark rye

Softened butter, for spreading 

Frisée lettuce leaves, to serve 

Topping 1

400g school prawns, peeled 

1 tbsp whole egg mayonnaise, plus extra to brush

1 tsp Dijon mustard 

Juice of ½ lemon

Topping 2

1 tbsp cream cheese

4 slices smoked salmon 

1 hard-boiled egg, sliced

Dill, to garnish

1 radish, thinly sliced

Topping 3

Cured leg of lamb (Fenalår) or prosciutto

1 gherkin, sliced

Method

For the first topping, combine all ingredients. Butter rye bread with a little extra mayonnaise and top with lettuce and prawns.

For the second open sandwich, spread cream cheese onto a few slices of rye bread. Add lettuce and smoked salmon, then top with egg, dill and radish slices.

For the third topping, butter rye bread, then top with lettuce, cured lamb or prosciutto, and gherkins.