Once a humble farmer’s lunch, the open-faced smorrebrod now sits proudly in Scandinavia’s finest restaurants. Here, it’s perfect warm-weather fare…

FISKEFRIKADELLER (FISH CAKES)

Serves 2 Takes 30 minutes (plus 1 hour refrigeration time)

INGREDIENTS

• Salted butter, for spreading

• 2 slices of rye bread, or 4 smaller slices

• A good handful of green leaves or pea shoots

• 2 tbsp remoulade

• 6-8 pickled cherry tomato halves

• A few slices of Quick Pickled Red Onion

• 4-6 capers (optional)

• Dill sprigs, to garnish

For the fish cakes

• 250g/9oz fresh cod (or haddock, pollock or other white fish)

• 1 tsp flaked salt

• 50ml/2fl oz double cream

• 1 egg

• 2-3 tbsp plain flour (this can really vary, depending on the fish)

• 1 tbsp cornflour

• Salt and freshly ground black pepper

• Butter

• Neutral oil (such as sunflower oil), for frying

1. First, make the fish cakes. Add the fish and salt to a food processor, then pulse well, until blended – this is an important step, so don’t be tempted to skip it. Add the cream, egg and a little flour (start with 2 tbsp; you might need to add a bit more later on) and process until well combined. Add the cornflour, combine and season. Transfer the mixture to the fridge for 1 hour before using.