When I’m home for lunch I’ll sometimes scramble up a mix of foods, usually leftovers or almost-sad-looking vegetables to use them up and just nibble away. I decided to go down the Finnish route today and ended up with a very handsome lunch!
When I visited Finland there was always lots of rye bread to nibble on. The rye bread there was so moist and dense, hopefully I’ll be able to make some like that soon!
Ingredients I used today….
this was enough to feed 2 of us.
Dark rye bread, toasted or fresh (I got this rye bread from the Kelvin Grove Markets on Saturday)
1 stick celery, sliced
2 swiss brown mushrooms (or any mushroom)
small amount of red onion, sliced thinly
a few sweet spiced pickled gherkins, sliced
a few pickled onions, sliced
2 hard boiled eggs
some radishes from the garden
a few lettuce seedlings from the garden
a few sprigs of fresh dill
I made a ‘fake’ sour cream with:
3 parts no-fat greek yoghurt
1 part whole egg mayonaisse
1 part grainy mustard.
Then all you do is stack it all onto the pieces of rye whichever way you like, dip the celery and mushrooms into the creamy sauce and crunch down on the radishes.