Egg salad smørrebrød

Egg salad smørrebrød

Homemade egg salad smørrebrød (Danish open faced sandwiches, translates to "buttered bread") with dittander/pepper cress- the wild green gives it a nice wasabi kick. If you don't have dittander, you can substitute with nasturtium flowers or mustard leaves.

Simple to make: Blend a hard boiled egg or two with mustard and something creamy. Mayonnaise is classic, but I used yogurt with a drizzle of olive oil because I had it. Mix in ingredients such as tomato, onion, parsley, paprika and, in this case, dittander. Place on buttered rye bread.

Wild dittander on the Copenhagen shores.