This is the kind of mash-up you get when you meet your your Danish friends in New Mexico! Guacamole Smørrebrød with Roasted Poblano
So, WTF is Smørrebrød? How do you say it? Is that written in English?
Pronouncing “smørrebrød” as “smuhr-ruh-broht,” the Danish delicacy features special characters like “ø” and “å” absent in English. Transliterated as “smorrebrod” in English.
A traditional Danish open-faced sandwich, smørrebrød, translating to “butter and bread,” stands as an iconic dish enjoyed for over a century. Unlike NY Jewish Rye bread, Danish rye is dense but flavorful.
Served with a glass of cold beer or snaps, smørrebrød is eaten with a knife and fork.
Noteworthy is the variety of toppings, encompassing traditional elements such as pickled vegetables, herbs like dill or chives, and sauces like remoulade or mayonnaise.
*Note when they call this ‘rye bread’ is has ZERO similarities to what you might be used to, if you are like myself and think of a NY Jewish Rye bread. This rye bread is like a brick. Flavorful, but dense.
**Also Note, Sourdough totally works as well
Guacamole Smørrebrød with Roasted Poblano Ingredients:
- Poblano chile
- EVOO
- Avocados
- Serrano chili (optional)finely chopped
- Lime zest plus more for serving
- Tbsp fresh lime juice
- Cumin or ground coriander
- Freshly ground black pepper
- Danish rye or whole grain bread,Most specialty grocers carry it
- Unsaltedtoasted pumpkin seeds (pepitas)
- Salt
Guacamole Smørrebrød with Roasted Poblano
Ingredients
- 2 poblano chiles
- 1 avocados
- 4 thick slices Danish rye or whole grain bread Most specialty grocers carry it
- 2 Tbsp EVOO divided
- salt
- 1 small serrano chilli (optional) finely chopped
- ½ tsp finely grated lime zest plus more for serving
- 2 Tbsp fresh lime juice
- 1/4 tsp cumin or ground coriander
- Freshly ground black pepper
- 2 Tbsp unsalted toasted pumpkin seeds (pepitas)
Instructions
- For the poblano, we want to get the skins to peel off, you can do it over a stove top if you have a gas oven, or in the oven, as below.
- Turn on the broiler. Place the poblano pepper on a baking sheet with edges and broil it, flipping it from time to time, until it has black spots and blisters all over, for about 5–7 minutes.
- Then, put it in a small bowl, cover it into a plastic bag and loosely seal it, and let it rest for 10 minutes. After it is cool enough to touch, peel the skin off the pepper, take out the seeds, and cut it into thin strips.
- Put the strips in a small bowl and mix them with 1 Tbsp. of oil. Add some salt to taste.
- For the guacamole:
- Mash the avocados with a fork in a medium bowl, then mix in serrano chili, lime juicer, cumin, ½ tsp. lime zest, and remaining 1 Tbsp. oil. Season with salt and pepper.
- Thickly spread the guacamole over toast and top with sliced poblano pepper, pumpkin seeds (pepitas), and more lime zest.
