This month’s theme for Recipe ReDux caused a little consternation. They want us to get smoky!
Start Smoking in the New Year. The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.
Now, if you’ve been reading the blog for any length of time, you’ve probably picked up on the fact that I enjoy using spices; especially cumin and smoky paprika. I also use hot pepper flakes, sweet chili oil and other spicy flavors quite frequently. For that reason, I was reluctant to write a post featuring a particular spice.
Oddly enough, it was a trip to IKEA that provided the inspiration for this trio of Smoky Open Faced Sandwiches. I was able to purchase smoked salmon and a pack of flatbreads. In so far as I could, I wanted to make Nordic inspired open face sandwiches (like smørrebrød). With a smoky theme in mind, I went on my usual treasure hunt through several Spanish grocery stores to find other items to supplement my feast.
“Smoked” in Spanish is ahumado. Once I started looking for smoked items, I saw plenty of them. In one grocery, I found a gorgeous smoked Gouda and a package of pan tostado (melba toast). The pan tostado is frequently served for breakfast with a little jam. I like to use them as a cracker alternative. They’re great with tuna or egg salad. In this case, it was the perfect vehicle for a smear of butter topped with the cheese and very thinly sliced cucumber and radish.
Another store yielded a package of hickory smoked bacon and Wasa crispbreads. The cost for the crispbreads was the same as in the US, which means it’s very expensive here in comparison to almost every other type of bread available. I almost didn’t buy them but I’m glad I did because they were just the right length to hold a slice of cooked bacon with some apple and onion. The base was a spreadable cheese similar to cream cheese called queso blanco.
For my IKEA purchases, I again used the queso blanco as the base, topped with cucumber, onion and the salmon. I added my current favorite green, mâche, as well. In fact, after the photos were taken more mâche was added and the bread was folded making more of a wrap than an open faced sandwich, but still nice and smoky.
Of the three, my favorite was the smoked gouda with the cucumber and radishes. Since I made the braised radishes I’ve been eating them with more frequency. I’m glad to have found another way to use them besides in sliced into a salad.
Here’s a list of the ingredients I used to make this trio of open faced sandwiches. There are many other combinations to try. Which would you like?
- Wasa crisp bread
- Pan tostado (melba toast)
- Smoked Salmon
- Smoked Bacon
- Smoked Gouda
- Queso blanco (similar to cream cheese)
Make sure to visit my blogging friends from Recipe ReDux to see more smoky recipes!