Bread is a very important part of the Scandinavian table, primarily rugbrød, which is sour-dough rye bread. [5], More festive meals can be loosely divided into courses: Fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and a little fruit. Danish smørrebrød (open sandwiches) come in many forms, but these are two common, and two favorite, toppings.

Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, like head cheese and æbleflæsk (lit. You can eat it 'al desko' or indeed, al fresco. Whip up this simple lunch with radish and gruyère on toasted rye bread as an alternative to sandwiches. Lightly butter the slices of rye bread then lay the smoked salmon on half and roast beef on the the other half of the slices. Smørrebrød is a Danish open sandwich, and sol over Gudhjem is a variation of the dish from the Island of Bomholm. [3][4] It forms the basis of smørrebrød, which is closely related to the Swedish smörgås. Your email address will not be published. Spoon a little on top of each slice then top with some slices of cornichon and/or lemon and parsley as you wish. Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread") is a traditional Scandinavian open-faced sandwich that usually consists of a piece of buttered rye bread (), a dense, dark brown bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Summer offers lighter fare such as smoked mackerel, sommersalat (lit. *the weight required is a little more than a standard American Measurement so please note that the recipe calls for 1 1/2 cups of rye flour + a Tablespoon and 1 1/2 cups of bread flour plus 2 TBSPS* Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. Or lay the ingredients out on a board and let everyone top their own! This is a lovely recipe for a Danish Rye Bread chock full of seeds and flavor, perfect for Smørrebrød, a traditional Danish Open Face Sandwich. Both delicious and easy. "French bread"), a very light, crusty wheat bread. It is custom to pass the dish of sliced breads around the table, and then to pass around each dish of toppings, and people help themselves. Danish remoulade, Danish sandwich, open sandwich, if available, or closest equivalent (eg pumpernickel), Quantities are for 4 slices each of salmon and beef toppings, around enough for 2 people or multiple appetizers. If you are making appetizers, then cut the pieces of bread into approx 4 pieces each. Powered by WordPress. To build sandwich, first spread sour cream mix onto bread, followed by a few slices of cucumber, herring and the onions. Add chives and finish with capers if desired. Any leftover onion can be saved to use later with salads or sandwiches. New! Dollop the horseradish crème on the salmon, then top with the fennel-apple salad. In a small bowl, mix together 2 tbsp quark, 1 tbsp grated gruyère and the radish leaves, then season well.

This pickled herring arrangement makes a delicious smørrebrød with all the fixings. Good Food Daily Deal: Restaurant quality pasta at home from just £7. https://www.carolinescooking.com/danish-smorrebrod/, https://whereismyspoon.co/open-faced-sandwiches-smorrebrod-danish-food/, https://en.wikipedia.org/w/index.php?title=Smørrebrød&oldid=946331077, Creative Commons Attribution-ShareAlike License. Cut the salmon and beef accordingly to fit. Recipe: Courtesy of Kelly, ALDI Test Kitchen Recipe from Good Food magazine, September 2017. Troelsø, Ole (2012), Smørrebrød i Danmark - Stederne, stykkerne og historien, København: Forlaget Lucullus, This page was last edited on 19 March 2020, at 14:28. "apple pork", roast pork or bacon in apple sauce). Choose the type of message you'd like to post. Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread"[1]) is a traditional Scandinavian open-faced sandwich[2] that usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Garnish with dill … Smørrebrød (originally smør og brød, 'butter and bread') consists of a piece of buttered rye bread topped with fish, meat or cheese and finished with garnishes to make a visually appealing meal. Mix together all the ingredients for the remoulade (mayonnaise, pickled cucumbers/cornichons, capers, parsley, lemon juice, mustard and curry powder). In a small bowl, mix together 2 tbsp quark, 1 tbsp grated gruyère and the radish leaves, then season well. Lightly toast bread. Some toppings are served on franskbrød (lit. Hundreds of combinations and varieties of smørrebrød are available, and some traditional examples include: A lavish piece of restaurant smørrebrød can almost be a meal unto itself, whereas everyday toppings are much simpler and often ungarnished. Smoked salmon isn't the only flaky fish made for breakfast breads.

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