2 Jan '15

Simple ways with rye

Festive indulgences can leave us craving the clean, wholesome taste of rye.  That’s when we turn to our trusted dark rye bread.  It’s the perfect base for a satisfying sandwich – served open or filled. 

We like to keep the fillings simple so that they are easy and quick to prepare – no more than two or three ingredients.

The nutty, dense chewiness of rye bread works enticingly well with strong flavours. It’s a natural partner for smoked salmon, pickled herring and anchovies, and can carry a third dimension of lemon juice, mustard or dill. 

In Nordic cooking, we like to use eggs – they’re convenient, versatile and good for you. In a rye bread sandwich, they lend a beautifully soft texture and complement stronger ingredients such as fish.

Tangy fruits are rye’s friend too. We like to use lingonberry jam served with a soft slightly acidic cheese such as Brie but cranberry works equally well.

Here are three of our favourite fillings:

1)   Gravad Lax
a whole salmon fillet, about 600 g, skin on
2 tablespoons coarse sea salt
1 teaspoon caster sugar
15 g fresh dill, torn into small sprigs
2 tablespoons Cognac (optional)

Place the fillet on a large sheet of greaseproof paper, skin-side down.  Sprinkle the salt and sugar evenly over the surface.  Scatter the dill on top.  Drizzle over the Cognac, if using.

Wrap the paper very tightly around the salmon. Take another sheet of greaseproof paper and wrap that tightly around the salmon too.  Place on a dish, skin-side down, and refrigerate for 24 hours.  Turn over after 12 hours.

Serve the slices of salmon with thin slices of cucumber and fresh chopped dill as a topping for dark rye bread or add mayonnaise for a sandwich.

2)  Brussels pate and grape compote
For the grape compote:
30 dark grapes, halved, peeled and deseeded
10g butter
2 tbsp sugar

Heat up the butter on a pan and add the grapes. On a medium heat, soften the grapes for three to four minutes. Add the sugar and let the compote cool down to room temperature. Serve along with the brussels pate and dark rye bread.

3)  Brie and lingonberry jam 
Spread Nordic Bakery 80% lingonberry jam to the dark rye bread and combine it with brie cheese.