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Denmark
Smørrebrød
Danish open faced sandwiches
Open faced sandwiches are very popular in Scandinavia but Denmark has elevated them into a
fine art. Smørrebrød actually means "butter and bread" but the Danish smørrebrød is a long
way from being plain, old fashioned bread and butter. Danish sandwiches have been referred to as "leaders
in the fearless combination department". Open faced sandwiches are really elaborate layers of
wonderful and varied ingredients. They are always eaten with a knife and fork and only one sandwich is on
the plate at a time.
To begin, the base is thinly sliced bread, traditionally dark brown or rye bread, and a thick layer of
unsalted/lightly salted butter is spread on to cover the entire surface. The butter prevents the bread from
getting soggy. It is important to layer the ingredients upon one another, being careful not to mix and to ensure
that no bread is left exposed. A lettuce leaf is placed on the bread followed by seafood, meat, egg or cheese,
completely covering the bread. Usually the dark bread is eaten first, then the white bread as a "dessert".
Decorate and garnish with such items as those given below.
Sliced White Bread
(preferably french sticks or sourdough, not sandwich bread)
- Shrimp: mayonnaise, lemon or tomato, fresh parsley, lemon juice
- Smoked Salmon: scrambled egg, cucumber, fresh dill or asparagus tips
- Sliced Hard-boiled Egg: pieces of crisp bacon, tomato, pickled herring slivers
or anchovies, parsley
- Cheese: thin overlapping slices such as Esrom or Havarti: one or more pieces of
crisp onion, tomato, green or red pepper, halved grapes
- Scrambled Egg: slivers of pickled herring or anchovies, chives
- Smoked Eel: scrambled egg
- Tomato: egg, mayonnaise, chives or parsley
Dark Rye Bread
- Roast Pork: one or more of red cabbage, cucumber salad, orange twist, pickled beets
- Roast Beef (rare and thinly sliced): one or more of creamed horseradish, remoulade (Danish
mayonnaise sauce) with crisp onion
- Smoked Salmon: scrambled egg, cucumber, fresh dill or asparagus tips
- Ham: scrambled egg, asparagus, tomato, parsley
- Rullepølse (rolled meat): jellied consomme, tomato, green pepper
- Salami: jellied consumme, thinly sliced onion rings, tomato, parsley
- Liverpaste: one or more of jellied consomme, fried mushrooms, crisp bacon, pickled beets,
red pepper, parsley
- Frikadelle (meatballs): one or more of red cabbage, cucumber salad, pickled beets, orange
- Potato: with either egg, tomato, crisp onion and mayonnaise
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