📝 About This Recipe
In the heart of a Swedish breakfast table lies the 'smörgås,' an open-faced sandwich that celebrates the beauty of simplicity and high-quality ingredients. This recipe features the iconic pairing of nutty, aged Swedish cheese and refreshing, paper-thin cucumber slices atop a base of dense, buttered rye bread. It is a harmonious balance of earthy grains, creamy dairy, and a bright, crisp finish that embodies the 'Lagom' philosophy—just the right amount of everything.
🥗 Ingredients
The Foundation
- 4 slices Rågbröd (Dark Seeded Rye Bread) (thickly sliced, preferably sourdough-based)
- 3 tablespoons Salted Swedish Butter (room temperature for easy spreading)
The Toppings
- 150 grams Herrgård or Grevé Cheese (mild and nutty, sliced with a cheese plane)
- 1/2 piece English Cucumber (firm and chilled)
- 2-3 sprigs Fresh Dill (fronds picked for garnish)
- 1 pinch Flaky Sea Salt (Maldon or similar)
- 1 pinch Black Pepper (freshly cracked)
Optional Scandinavian Accents
- 2-3 pieces Radishes (sliced paper-thin for extra crunch)
- 1 piece Hard-boiled Egg (sliced into rounds (optional variation))
- 1 teaspoon Kalles Kaviar (for an authentic salty kick (optional))
👨🍳 Instructions
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1
Begin by selecting a high-quality, dense rye bread. If the loaf is whole, slice it into consistent 1/2-inch thick pieces to provide a sturdy base for the toppings.
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2
Ensure your salted butter is at room temperature. Use a butter knife to spread a generous, even layer from edge to edge on each slice of bread; this acts as a moisture barrier.
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3
Using a traditional Swedish 'osthyvel' (cheese plane), slice the Herrgård or Grevé cheese into thin, wide ribbons. The thinness is crucial for the texture and flavor release.
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4
Layer the cheese slices onto the buttered bread. For a beautiful presentation, overlap them slightly so they cover the entire surface of the rye.
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5
Wash the cucumber thoroughly. Using a mandoline or a very sharp knife, slice the cucumber into rounds that are almost translucent.
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6
Place the cucumber slices in a small bowl and toss very lightly with a tiny pinch of salt to draw out a hint of moisture, then pat dry with a paper towel.
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7
Arrange the cucumber slices over the cheese in a decorative 'shingle' pattern or a simple neat row.
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8
If using radishes, place 2-3 slices on top of the cucumber for a peppery bite and a pop of pink color.
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9
Pick the smallest, most delicate fronds of fresh dill and scatter them over the sandwich.
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10
Finish with a final, light sprinkle of flaky sea salt and a single crack of black pepper to enhance the freshness of the vegetables.
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11
Serve immediately while the bread is fresh and the cucumber remains perfectly crisp.
💡 Chef's Tips
Always use a cheese plane (osthyvel) to get those signature thin slices that melt on the tongue. If you cannot find Swedish Herrgård cheese, a mild Swiss, Jarlsberg, or a young Gouda makes an excellent substitute. For the best texture, use 'skogaholmslimpa' or a dark pumpernickel if a traditional Swedish rye isn't available. Do not slice the cucumber too far in advance, as it will lose its structural integrity and become soggy. In Sweden, butter is often spread quite thick—don't be shy, as it provides the essential richness to the lean rye bread.
🍽️ Serving Suggestions
Pair with a steaming mug of strong, dark-roast Swedish filter coffee. Serve alongside a small bowl of 'filmjölk' (fermented milk) topped with granola and berries. Add a glass of fresh cold apple juice or lingonberry juice for a tart contrast. Accompany with a soft-boiled egg served in a traditional egg cup with a tiny spoon. For a weekend treat, serve with a side of cold-smoked salmon or pickled herring.