Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
A hearty open face sandwich with crispy beet and celery root cakes and a luxurious dollop of Herbed Skyr Sauce.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 thin slices dense rye bread (such as Danish rugbrød)
- Butter for spreading (preferably salted)
- A few handfuls of baby arugula or other small lettuces
- Beet and Celery Root Cakes (recipe follows)
- Herbed Skyr Sauce for serving
- Dill or chives for garnish
- 8 ounces beets (about 1 large, trimmed, scrubbed and peeled)
- 8 ounces celery root (about half of one large celery root, scrubbed and peeled)
- ½ onion
- 2 large eggs
- ¼ cup flour
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon coarse salt
- Freshly ground pepper to taste
- Sea salt flakes (such as Maldon, for sprinkling)
- 6 tablespoons olive oil (divided)
Instructions
- 1
Make the Beet and Celery Root Cakes: Using the large holes on a box grater or the grater function of your food processor, grate beets, celery root and onion.
- 2
Crack eggs into a large bowl and beat lightly. Add grated vegetables, flour, cumin, coriander, salt and a few grinds of pepper. Stir to combine.
- 3
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add ¼ cup of mixture to the pan at a time, pressing down slightly with the back of the measuring cup to flatten into ½-¾ inch thick cakes. You should be able to fit 6 cakes in the skillet at a time. Cook until golden brown, crisp and cooked through, about 8 minutes total, flipping cakes occasionally. Lower the heat as necessary if the cakes are browning too quickly.
- 4
Transfer to a paper towel lined plate. Sprinkle with sea salt flakes.
- 5
Wipe out skillet and add the remaining 3 tablespoons of olive oil. Repeat the process with the remaining mixture.
- 6
Assemble the Smørrebrød: Transfer bread slices to a work surface. Spread with butter.
- 7
Place a small handful of arugula on each slice of bread.
- 8
Top arugula with 2 cakes per sandwich.
- 9
Artfully dollop a spoonful of Herbed Skyr Sauce on top.
- 10
Garnish with dill or chives, if desired. Serve.