Hey ho everyone!
What dish comes first to your mind, if someone asks you for danish dishes? I’d think of smørrebrød! If you don know smørrebrød or open faced sandwich, it’s a buttered rye bread and decorated with all types of toppings.
There are so many different potions of food items as cold cuts – pieces of meat or fish – various paste – salad dressings and cheese. “Smørrebrød” is normally served together with the famous Danish beer and snaps.
This one is a really easy recipe. Just take some rye bread slices, butter them and fully cover with the basic entrées of either vegetables – seafood or meat choices – and then the many types of tasty topping creations – which altogether is in great harmony with the rest of all the delicious food items on the sandwich.
Here are 3 versions of popular everyday “Smørrebrød” on rye bread – Tomato – Ham and Egg and Potato – all pieces garnished and flavoured with various vegetables – seasonings and dressings.
Here is the popular and national old timer – the marinated herring – as an open faced sandwich.
A classic example of a high topped Danish “Smørrebrød” – open faced sandwich – and a genuine piece of art with high-quality raw minced meat from the fillet of beef on thick rye bread and butter – lettuce – raw egg yoke – raw onions and capers – jelly gravy and horseradish – sour beetroot and cucumber. Some like the dish added with pickles. Beef Tatar is a real rustic open faced sandwich and treat.
Here are two classic pieces of “Smørrebrød”. Roast Beef with curry dressing on lettuce and cucumber – sprinkled with spring onions. And Salted Meat on liver paste – which is spread over a base of lettuce and cucumber – and sprinkled with spring onions – plus topped with a thick slice of jelly gravy. The Salted Meat and Liver Paste “smørrebrød” is better known by the Danes as the “Veterinarians Night Snack Sandwich”. (Dyrelægens Natmad)
The “Stjerneskud” is a Danish Classic on the “Smørrebrød” menu – and the most selected and eaten open faced sandwich in Denmark. This popular “Smørrebrød” consist of a base of buttered rustic rye bread – two pieces of battered plaice fillets (rødspætte) – a piece of steamed white fish rolled. On top is piled a mound of fine fresh shrimps – which is then decorated with a dollop of remoulade – black or red caviar – and nicely cut lemon slices. Then a piece of salmon rolled around green asparagus – cucumber – tomato slices and lettuce. Finally – a boiled egg divide into half’s´- and fresh dill. These are the main ingredients to prepare a “Stjerneskud” the Danish way.
Have it your way! Enjoy!