Smørrebrød with gaperon and figs

A few months ago, I had researched the specialties of Northern Europe. I then discovered smorrebrods, a very popular Danish recipe. We can translate smorrebrod by buttered toast. The bread used is dark rye bread.
So we have lightly toasted bread, butter and on top, we can imagine a whole bunch of toppings.
Smorrebrods range from the simplest to the most gourmet.

I had prepared several recipes around chicken. My smorrebrods were garnished with potato salad, chicken. I had also tried avocado and chicken.
I had then promised myself to redo very quickly other recipes for the blog. The smorrebrods have finally returned to my table and this time, in a very autumnal and vegetarian version.

I was looking for a food and wine pairing, to highlight the Fronton. As this is not an area where I am very comfortable, I started by studying the technical sheets. Among them was a suggestion of pairing with pepper cheese. That’s what piqued my interest. It was the perfect opportunity to cook gaperon, one of my son’s favorite cheeses.

For those who don’t know, gaperon is a cheese from Auvergne, flavored with pepper and garlic. It is very tasty. Its shape comes from the way it was drained, in a cloth hung on a beam. It was made with whey. It is also from this whey, gape in patois, that it takes its name.

This recipe was also a good excuse to cook the pretty figs I had. I simply pan-fried them quickly, then I deglazed the juices with balsamic vinegar. A few shoots of spinach, and we can sit down at the table with some nice toast and a glass of wine The Royal Forestfrom Château Bellevue La Forêt.

Smørrebrød with gaperon and figs:

1 nordic bread
1 gaperon
4 figs
1 tsp brown sugar
butter
baby spinach
1 tbsp balsamic vinegar

Slice the bread and lightly toast it.

Cut the figs in half and sprinkle lightly with sugar.
Melt a knob of butter in a pan, then place the figs flesh side down.
Cook over high heat for about 2 minutes. they should be lightly caramelized.
Turn them over and cook for another 1 minute.

Remove the figs from the pan, and off the heat, add the vinegar. It will reduce instantly, on contact with heat. Reserve in a small bowl.

Once the bread has cooled, spread it with butter.
Place a few shoots of spinach on top, then a slice of gaperon.
Place half a fig on top.
Drizzle with a few drops of vinegar.

To finish: I buy my Nordic bread from Marie Blachère. He is very good. Having made the same sandwiches on a simple rye bread, we really felt the difference. The Nordic bread brings a lot of taste and character to the recipe.


Buttering the bread allows the smorrebrods to be prepared in advance and to form a layer that prevents the bread from getting moist when it comes into contact with the fillings.


I do not know if the gaperon is easily found everywhere in France. Its taste being very particular, I do not see other cheeses which could be equivalent.
We could perhaps replace it with a good camembert.


For more information on Fronton wines, I refer you to my previous article (here)

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