Smørrebrød with Endive Salad, Guanciale, Pickled French Shallots, Dill, and Roquefort

For the Smørrebrød:

• 4-6 slices of dense rye bread or Nordic bread
• 1 large head of endive, cut into bite-sized pieces
• 100g guanciale, finely diced
• Fresh dill, roughly chopped
• 100g Roquefort (or blue cheese), crumbled

For the Pickled French Shallots:

• 4-6 French shallots, thinly sliced
• 1 cup white wine vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tsp Alcyon Smoke salt
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 2 bay leaves

Step 1: Prepare the Pickled French Shallots

1. Combine the white wine vinegar, water, sugar, salt, mustard seeds, black peppercorns, and bay leaves in a small saucepan.
2. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
3. Remove the saucepan from the heat and let it cool slightly.
4. Place the thinly sliced French shallots in a clean, heatproof jar.
5. Pour the warm pickling liquid over the shallots, ensuring they are completely submerged.
6. Let the pickles cool to room temperature, then cover and refrigerate for at least 1 hour, preferably overnight.

Step 2: Prepare the Guanciale

1. In a skillet over medium heat, cook the diced guanciale until it becomes crispy, about 4-5 minutes.
2. Transfer the guanciale to a plate lined with paper towels to drain excess fat.

Step 3: Prepare the Endive Salad

1. Combine the chopped endive, crispy guanciale, and pickled French shallots (drain excess liquid before adding).
2. Add a handful of freshly chopped dill.
3. Toss the salad to mix all ingredients evenly.

Step 4: Assemble the Smørrebrød

1. Arrange the slices of dense rye bread on a clean surface or cutting board.
2. Spoon a generous amount of the endive salad mixture onto each slice of bread.
3. Top each smørrebrød with crumbled Roquefort, sprigs of dill and some Alcyon Smoke salt, then serve and enjoy.