Canapés with soft cheese, peas, asparagus and spring onions

I have to admit to loving serving canapés. These open-faced sandwiches are a delight and, if made well, set an elegant tone for the rest of the meal.

The concept of smørrebrod is popular in Denmark, Norway, and Sweden. The region has literally thousands of variations of this dish. I have been to restaurants for the traditional serving of this meal, which has about 50 toppings, loads of variations on rye, other breads, and crackers. I was almost dizzy with the combinations and varieties. It was truly a sight to behold.

This is a relatively simple vegetarian version of the dish. The cheese serves as the base, and the asparagus and peas blend in beautifully. Of course, I love everything asparagus, so these small bites were wonderful over drinks with friends. These are super healthy but delicious.

This small volume deals exclusively with smørrebrød in all its variations. These sandwiches are delicious and beautiful, and they come in all varieties, from traditional versions to newer contemporary recipes. You will see me cook from here again soon.

For more recipes from this cookbook, click here.

Ingredients:

6-7 asparagus spears

1 cup peas, raw or frozen

1 cup cottage cheese or cream cheese

3-4 scallions, sliced into thin circles

1-2 tablespoons lemon juice

Salt, to taste, preferably Himalayan pink salt

Pepper, to taste

Rye bread, toasted, if desired

Remove the woody ends of the asparagus spears and peel the bottoms with a potato peeler if needed. Blanch the spears in salted water for 2 minutes till they turn a bright green and are just cooked—drain and cool. You want the asparagus to be still crunchy, not completely mushy. Cut into small bits, keeping some of the tips long for garnish.

If you are using fresh peas, leave them just as is. If you are using frozen peas, blanch them in salted water for 1 minute, drain, and cool.

Recipe with cottage cheese:

Bring the cottage cheese up to room temperature. Mix in the asparagus, peas, lemon juice, salt, and pepper. Taste and adjust seasonings and tartness.

To serve, add a thick layer of the cheese on the rye toast and top with the scallions and a few asparagus tips. Serve immediately.

NOTE: Do not prepare these canapés beforehand, as the toast will get soggy.

Recipe with cream cheese:

Mash the peas with a fork and add the lemon, salt, and pepper to a rough crush. After you are happy with the rough consistency, add 3-4 tablespoons of the asparagus cut into small bits. Mix well and set aside.

Layer the toast with the cream cheese. Layer the mashed pea-asparagus mix in a thick layer. Top with the scallions and the asparagus tips. Serve immediately.

NOTE: Do not prepare these canapés ahead of time as the toast will get soggy.