MAKING DANISH SMØRREBRØD

Who doesn’t love a good open faced sandwich? My favourite Danish food is smørrebrød! Somehow the Danes have turned a sandwich into an art form because they are as beautiful as they are delicious! The history of the open faced sandwich in Europe goes all the way back to the middle ages, but in Denmark they became really popular in the 19th century as a lunch staple for factory workers. Now you can find them all over Denmark. The most fun is that there are 1000’s of variations about what you can put on top! I chose my three personal favourites but really you can get as creative as you like!

ingredients:

  • 1 loaf of Danish rye

  • Soft butter

  • Potatoes; boiled and coined

  • Roast Beef Slices

  • Smoked Salmon

  • Pickled Onions

  • Crispy Onions

  • Lemon

  • Radishes

  • Dill

  • Chilves

  • Bacon and Onion Mixture

  • Sauce

  • Horseradish

  • Or anything else you want!

Directions:

  • Slice your rugbrød into medium sized slices. Leave the bread cold you DO NOT toast it!

  • Apply softened butter all over the bread! You want it to be thick and to cover the entire slice!

  • Apply your toppings! Remember you want thin layers first and anything thick or chunky on top. You want the toppings to cover the entire surface of the bread.

  • Plate your smørrebrød and enjoy! Remember to eat it with a fork and knive and not your hands!

VelbekommE!!!