Farmers needed a filling lunch that was easy to take to the field, and a smørrebrød topped with the previous night’s leftovers was often the answer. #FoodPorn: Chackewe con Huevos In Albuquerque, New Mexico, Experiencing Copenhagen's New Nordic Food Movement, #MoreCulture Newsletter Signup + Back Issue Links, subscribe to Epicure & Culture to snag our FREE Responsible Tourism Checklist + access to our monthly #MoreCulture newsletter, Hiking The Mohare Danda Community Eco-Trek In Nepal, 6 Important Questions For Choosing A Responsible Yoga Retreat, How To Create & Grow A Profitable Blogging Business (Ethically), Exploring Historic England By Train [5-Day itinerary]. Bread and butter, then lettuce and hard-boiled eggs. After a thick layer of European-style salted butter, you place the toppings: gravlax (Scandinavian-style cured salmon with dill), small salty shrimp, pickled herring, hard-boiled eggs, cheese. The birthplace of Hans Christian Anderson and hygge is also home to a sandwich that belongs on any and all “best sandwiches in the world” lists. Drinks are often served alongside smørrebrød. People at home make a simple egg smørrebrød, while chefs at restaurants get really creative, Gozzi says. There are, of course, the Havarti, Danablu or Esrom cheese, the pickled herring or the liver paté, but otherwise I cannot spontaneously think of many other Danish foods. We did have some sandwiches in Copenhagen with a whole lemon slice on them, assumably to be eaten as well.

Use a knife and fork instead of your hands, and toast (Skal!) At Copenhagen Smørrebrød you get the real experience of luxury home made traditionel Danish smørrebrød with a twist of the modern food culture. There are a few rules to remember when enjoying smorrebrod so that you survive your first “Danish cold table” without issue. The trees are just branches and even the swans are shivering in their giant nests. Learn how your comment data is processed. The beauty of smørrebrød lies in its simplicity. Luckily these sandwiches call for ingredients you can find at your local grocery store.

The “Veterinarian’s Midnight Snack” is another delicious choice, made with butter- or duck fat-coated rye bread topped with liver pate, salt beef, aspic and red onion rings. If the smørrebrød is any indication of Nordic cuisine, we PB & J people have a lot to learn about lunch.

Flickr photo of herring by Skanska Matupplevelser. The Danish Smørrebrød falls into 3 categories: 1. Our cold March in Denmark was saved by the Danes’ penchant for the delicious open-faced sandwich. This site uses Akismet to reduce spam. The rind’s acidity does break up the richness of the salmon. The roots of smørrebrød date back to Europe in the Middle Ages, when people had a propensity for using stale bread as plates. To eat these in the right order, start with shrimp and gravlax and move to the cheese-based smørrebrød. “It’s more than just food. A perfect national Scandinavian sandwich. It’s portable, filling, flavorful, and endlessly customizable. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). For more information on how we use cookies consult our revised, New additive-free tequila program highlights the true taste of Mexico’s famous spirit, 11 Indian curries that are infinitely better than chicken tikka masala, For the future of plant-based burgers, chefs are looking to ancient history, 23 Puerto Rican foods the rest of the world should know and love, India’s 8 best vegetarian dishes everyone will love, Find yourself again: A solo road trip in Idaho, The best free (and almost free) things to do in Copenhagen, Denmark unveils plan for a new floating park in Copenhagen, This map shows hilarious literal translations of places in Denmark, Denmark’s population is aging, but check out their hilariously easy fix, Denmark doesn’t treat inmates like ‘prisoners’ and the results are remarkable, [DAILY DISPATCH] The Earth’s 8th continent and same-sex marriage now legal in Finland, [Daily dispatch] free legal aid for Mexican immigrants in the US, The 15 funniest expressions in Danish (and how to use them), Copenhagen’s new swimming pool is the stuff that dreams are made of, You can buy this 18th-century Danish cottage with a roof made of seaweed, It’s time to embrace the Finnish tradition of drinking in your underwear, How Indigenous seed savers safeguard agricultural and spiritual tradition, The best melted cheese dishes in the world, according to the author of ‘Hot Cheese’, NYC restaurants will soon be able to add a 10 percent COVID-19 surcharge to checks, Check out these 7 dinner theaters for the best old-fashioned entertainment in the US, Why Ireland makes the best cheese you probably haven’t tried, Almond milk is responsible for the death of billions of bees, Italy is reviving a Black Death tradition by reopening ‘wine windows’, German cafe reopens but makes customers wear pool noodles on their heads, Download the

I still make my favorite sandwich for my family here in Hawaii. Then comes the paint for the canvas, I mean sandwich. If you enjoy this post, please subscribe to Epicure & Culture to snag our FREE Responsible Tourism Checklist + access to our monthly #MoreCulture newsletter. Required fields are marked *. Photo courtesy of cyclonebill. Some traditional venues to sample Smørrebrød when visiting Copenhagen, a great destination for the delicacy, include Peter Liep’s House, Orangeriet, Tivolihallen, Aamanns and Restaurant Kronborg. The only pops of color are little tiny purple and white flowers shooting up through the grass in the park, and… the glorious Danish open-faced sandwich, smørrebrød. Usually, you eat just one or two, as they are quite large (and expensive – around £7-9 per piece is not unusual). After the base comes a layer of butter or fat (the word smørrebrød comes from combining the words smør og brød, or butter and bread).

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