This vegetarian smørrebrød is a satisfying combination of dense rye bread, peppery arugula, crisp beet and celery root cakes, and a tangy herbed skyr sauce. It’s a flavorful, Nordic-inspired open sandwich that brightens late-winter meals.
The beet and celery root cakes come together quickly, especially if you use a food processor to grate the vegetables. Ground cumin and coriander give the cakes a warm, aromatic note, while eggs and a little flour bind the mixture so the cakes hold together while frying.
Cooked in a hot skillet, the thinly shredded vegetables become tender while staying crisp at the edges. Total pan time is short—about eight minutes per batch—so the cakes develop a golden crust without losing their moist interior. A generous spoonful of herbed skyr sauce adds cool creaminess and a touch of garlic to balance the earthy cakes.
Enjoy the cakes immediately for the best crunch. Leftovers can be reheated in the oven and used to make another sandwich the next day; they’ll be slightly less crisp but still tasty.
Try this Beet and Celery Root Cake Smørrebrød and leave a comment to share your thoughts. If you’re looking for more open sandwich ideas, here are a few other smørrebrød variations to explore:
- New Potato Smørrebrød with Garlic Aioli and Crispy Shallots
- Italian Salad and Ham Smørrebrød
- Balsamic-Glazed Mushroom Smørrebrød with Garlicky White Bean Puree (vegan)
- Easy Garden Tomato Smørrebrød
- Chickpea Salad Smørrebrød
- Caramelized Leek and Snap Pea Salad Smørrebrød
- Smoked Salmon and Fennel Salad Smørrebrød
- Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets
- Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots
- Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas
Recipe
Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
Ingredients
For the Smørrebrød:
- 6 thin slices dense rye bread
- Butter for spreading (preferably salted)
- A few handfuls baby arugula or other small lettuces
- Beet and Celery Root Cakes (recipe follows)
- Herbed Skyr Sauce for serving
- Dill or chives for garnish
For the Beet and Celery Root Cakes:
- 8 ounces beets (about 1 large), trimmed, scrubbed and peeled
- 8 ounces celery root (about half of one large), scrubbed and peeled
- 1/2 onion
- 2 large eggs
- 1/4 cup flour
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon coarse salt
- Freshly ground pepper to taste
- Sea salt flakes for sprinkling
- 6 tablespoons olive oil, divided
Instructions
- Make the cakes: Using the large holes of a box grater or the grater attachment of a food processor, grate the beets, celery root and onion.
- In a large bowl, lightly beat the eggs. Add the grated vegetables, flour, cumin, coriander, salt and a few grinds of pepper. Stir until combined.
- Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add about 1/4 cup of the mixture at a time, pressing each portion down slightly to form cakes about 1/2–3/4 inch thick. Cook 6 cakes at a time if your pan allows. Cook until golden brown and cooked through, about 8 minutes total, flipping occasionally. Lower the heat if they brown too quickly.
- Transfer finished cakes to a paper towel–lined plate and sprinkle with sea salt flakes.
- Wipe the skillet, add the remaining 3 tablespoons olive oil, and repeat with the remaining batter.
- Assemble the smørrebrød: Arrange the rye slices on a work surface and spread each with butter.
- Place a small handful of arugula on each slice, then top with two beet and celery root cakes per sandwich.
- Spoon a generous dollop of herbed skyr sauce on top of the cakes.
- Garnish with dill or chives if desired and serve immediately.
Nutrition
Carbohydrates: 7 g |
Protein: 2 g |
Fat: 8 g |
Saturated Fat: 1 g |
Cholesterol: 28 mg |
Sodium: 245 mg |
Potassium: 148 mg |
Fiber: 1 g |
Sugar: 2 g