When throwing a brunch gathering, your goal is to keep things simple and seamless. A toast or smørrebrød bar is a way to not only serve items that can be prepped in advance, but allows an interactive element for your guests. Most hosts want to keep guests out of the kitchen, but with a smørrebrød bar, your brunch attendees are encourage to get involved.
Smørrebrød is a Scandinavian-style open-faced sandwich that is traditionally served on rye bread. Toppings can vary from simple butter and radish to smoked meat, fish, or cheese. For a spring spin and to cater to a variety of tastes, this smørrebrød bar features items that are seasonally friendly and can please any palate.
For those who prefer to brunch on eggs, a curried egg salad topped with pickled red onions and nigella seeds is a nutritious and fortifying way to get your fix. For avocado toast lovers and for the plant-based eaters of the group, consider a spin on the traditional crowd pleaser. Top toasted rye with mashed avocado, lemon juice, thinly sliced radish, and, for a twist, finish with a homemade everything bagel spice blend. For the sweet “tooths” in the crowd, whip up a decadent, yet virtuous, hazelnut cacao spread topped with slightly tart rhubarb instead of conventional store bought jam and fresh basil. Can’t find rhubarb, simply swap in strawberries or pitted cherries.
For those guests who don’t want to commit to just one type of toast, consider assembling a few open-faced sandwiches and slice them in half or into quarters, giving everyone the option to taste all varieties. A smørrebrød bar allows your guests versatility and freedom to compose various combinations that fit with their dietary preferences and palates. Opt for a delicious and nutritious gluten-free rye bread, so no guest is left without toast to munch on.
To make your brunch go off without a hitch, consider preparing the curried egg salad, everything bagel spice blend, hazelnut cacao butter, and rhubarb compote a day in advance, leaving only avocado spritzed with lemon juice to prep the morning of. Make a fresh pot of coffee, juice some oranges or grapefruits, pop a bottle of champagne, and your smørrebrød bar is good to go!
8 slices of Gluten-Free rye bread, toasted
Curried Egg Salad
- 6 eggs, hard boiled and peeled
- 1 tablespoon red onion, minced
- 2 tablespoons dijon mustard
- 2 teaspoons mayonnaise
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ¼ cup cilantro, chopped
- Pinch salt
- Freshly ground black pepper
- Garnishes: pickled red onion (recipe below), nigella seeds, fresh dill
- Roughly chop the eggs and add them to a large mixing bowl.
- Add in the red onion, mustard, mayonnaise, curry powder, cumin, chopped cilantro, salt and pepper. Mix well to combine.
- Top toasted gluten-free rye bread with egg salad and garnish with pickled red onion, nigella seeds, and a few sprigs of fresh dill.
Quick Pickled Red Onion
- 1 medium red onion, halved, sliced into ¼-inch half moons
- 1 teaspoon maple syrup or honey
- ½ teaspoon salt
- ¾ cup white wine or apple cider vinegar
- 2 cups water
- Bring water to a boil in a kettle.
- In a large bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water.
- Place the onions into a jar, pour in the vinegar mixture. Let sit at room temperature for an hour. Can be made a week in advance. Cover and refrigerate.
Avocado Toast with Everything Bagel Spice
- 2 avocados
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon poppy seeds
- 1 tablespoon toasted sesame seeds
- 1 tablespoon dried garlic flakes
- 1 tablespoon dried onion flakes
- 2 teaspoons coarse salt
- 5 radishes, thinly sliced
- In a bowl mash the avocados and lemon juice with the back of a fork.
- To make the everything bagel spice, combine the poppy seeds, sesame seeds, garlic, onion, and salt in a bowl.
- To assemble, spread out avocado on toasted gluten-free rye bread. Top with sliced radishes and everything bagel spice blend.
Hazelnut Cacao Butter with Roasted Rhubarb
- 2 cups hazelnuts, toasted, skin removed
- 2 tablespoons raw cacao powder
- 1/2 teaspoon vanilla bean
- ¼ teaspoon cinnamon
- ¼ cup maple syrup
- 5 ice cubes
- 5 stalks rhubarb, sliced into ¼-inch pieces
- 2 tablespoons honey
- ½ teaspoon vanilla bean
- 2 teaspoons orange zest
- ¼ cup freshly squeezed orange juice
- ½ cup fresh basil
- Preheat oven to 375 degrees F. Place rhubarb into a small baking dish. Toss with honey, ½ teaspoon vanilla bean, orange zest and juice. Roast for 30 minutes or until very tender.
- While the rhubarb cooks make the hazelnut cacao butter. In a food processor combine the toasted and skinned hazelnuts, cacao powder, ½ teaspoon vanilla bean, cinnamon, and maple syrup. Process until smooth, adding the ice cubes half way to cool the food processor down.
- To assemble, spread hazelnut cacao butter over toasted gluten-free rye bread, top with a tablespoon of rhubarb compote, and torn basil.