We wanted to show you one of our favourite ways to eat our quick pickles and have two new recipes for you! We made three kinds of open sandwiches (the cool kids call it “Smørrebrød”): potato spread with pickled cucumber and dill, green pea hummus with pickled carrot and white bean and miso spread with pickled red onions.
WHITE BEAN AND MISO SPREAD
1 can of white beans 1 tbsp lemon juice 1 tsp white miso paste 1 tsp maple syrup salt & pepper Place all ingredients in a food processor or blend with an immersion blender.
2 medium potatoes, cooked and peeled ½ red onion, finely chopped 2 tbsp vegan mayo 1 tbsp vegan butter ½ tsp caraway seeds (optional) salt & pepper dill for garnish
Mash up the potatoes and add the rest of the ingredients. The butter should be at room temperature so it’s easier to mix in. Add more mayo if you want a creamier texture.
Top some good dark bread with the spreads and pickles of you choice. Enjoy!