AMV recipes: Rima Rahmati’s smørrebrød

All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members. 

Cover photo: Unsplash; Anastacia Dvi

Rima Rahmati has been working at American Vintage for a year now as manager of our Copenhagen store. Today, she shares her nostalgic recipe – to tweak as you wish.

SMØRREBRØD

“One of the first things you’ll notice in all the Scandinavian countries that you visit is how important the local food is. Copenhagen quickly became the food capital of the world. One of the most famous meals is known as smørrebrød, often translated as ‘an open sandwich’.”


Rima Rahmati 

Ingredients for several slices

Several slices of whole-grain rye bread
Several slices of cold roast beef
2 tbsp celery root remoulade
A small portion of horseradish
1 tbsp pickled vegetables
200 g shrimps
2 tbsp mayonnaise
1 lemon
1 branch dill
3 boiled eggs
1 handful cherry tomatoes
2 avocados
1 handful fresh spinach leaves
1 handful watercress

Preparation

1 — Cut the slices of whole-grain rye bread.
2 — Cut the different elements that you want to use: cold roast beef, shrimps, cherry tomatoes, boiled egg, cress, spinach.
3 — For the smørrebrød with roast beef: stack slices of roast beef with the celery root remoulade, grated horseradish and pickled cucumbers (or other pickled vegetables).
4 — For the smørrebrød with shrimps: pile the shrimps over the mayonnaise. Add a zest of lemon, some sprigs of dill, a boiled egg cut in four and some cherry tomatoes.
5 — For the smørrebrød with avocado: layer the avocado slices over spinach and watercress leaves, then add mayonnaise.

AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.