When having a vegetable garden, one always looks forward to digging up the first new potatoes and picking the first sun ripened tomatoes 😀 Every year we try to plan it, so that we can have the first potatoes in late May, but as the spring weather in Scandinavian are quite varying with both rain, freezing weather and snow it can be difficult to plan anything 😦 So this year we had to wait until mid-June before we could dig up small, yellow gold nuggets 😀 But, but, but it was definitely worth the waiting!
When it comes to the tomatoes, it is still to early to pick our own, so these are bought on the local farmers market. In Odense where we live, we have farmers market twice a week, wednesday and saturday between 7.00 am to 1.00 pm. There we can buy vegetables, herbs, fruit, cheese, seafood and flowers, all fresh and delicious 😀
Last note before giving you the ‘recipe’ for this easy lunch, is that the rye bread is home made from sourdough, rye flour, kernels, dark beer, salt and sunflower seeds. It takes approximately 24 hour to make a rye bread from beginning to end, but it so much better than what you can buy in the super market. Sooner or later we will give you our rye bread recipe too 🙂
Ingredients (2 servings)
2 slices whole-grain rye bread
2 potatoes, cooked and cooled
2 sun ripened tomatoes
2 small radishes, finely chopped
1 tbsp. chives, chopped
Salt & pepper
Divide the two rye bread slices in half, and place on two plates. Slice the cooked and cooled potatoes and the tomatoes into 1/2-inch slices and place on the bread like shown on the pictures below.
Add a thin stripe of mayo on top of both potatoes and tomatoes.
Top of the tomatoes with basil and season with salt and pepper.
Spread out the chopped radishes and chives on top of the potatoes and season with salt and pepper as well.
To make it traditional Danish you can serve it with a cold snaps shot, but be careful – people tend to get crazy ideas when drinking snaps 😉