Vegetarian smørrebrød

Step 1: Put 3 eggs into boiling water and cook over a medium heat for 9 minutes for firm but still golden yolks. Cool them in cold water, peel and slice.

Step 2: Boil 10 ½ oz small waxy new potatoes in salted water for 12–15 minutes, until just tender to a knife but still holding their shape. Cool completely, then slice into 5 mm rounds. Warm or freshly cut potato slides off the bread; using them cold is the trick.

Step 3: Heat 3 tbsp rapeseed oil in a small pan over a medium heat, add 1 small red onion and fry, stirring, for 5–6 minutes until deep golden and crisp at the edges and smelling sweet. Drain on kitchen paper; it crisps further as it cools.

Step 4: Spread 6 slices Danish rye bread (rugbrød) slices with 2 ⅛ oz salted butter, thickly and right to the edges. Cut each slice in half if you want smaller pieces.

Step 5: Egg: spread two slices with 2 tbsp mayonnaise, cover with overlapping slices of 2 ripe tomatoes, then egg slices, and finish with a tuft of 1 punnet mustard cress.

Step 6: Potato: arrange the potato slices in neat overlapping rows on two slices, so no bread shows. Top with a small spoonful of 3 tbsp crème fraîche, the crisp onions and plenty of 1 small bunch chives.

Step 7: Radish: cover the last two buttered slices with fanned 10 radishes. Scatter with 1 tbsp dill, ½ tsp flaky sea salt and ¼ tsp black pepper.

Step 8: Serve straight away on a board, eaten with a knife and fork; the bread should still be firm.