Open Sandwiches - Trine Hahnemann

Smørrebrød are the classic Danish variety and in the hands of chef and food writer Trine Hahnemann, they are a treat for the senses as well as the taste buds. Traditionally using a rye bread base, they can be topped with a huge variety of vegetables and pickles, fish, meats, herbs, salads – and can even include sweet options.

From quick-cured salmon to blue cheese with apple, the delightful recipes are accompanied by photographs from acclaimed Danish photographer Columbus Leth.