Danish open sandwiches

Danish open sandwiches

Smørrebrød

By
From
Encyclopedia of Food and Cookery

Smørrebrød means ‘buttered bread’, but Danish open sandwiches are very much more than that. They are made with thin slices of any type of rye bread, crusty French bread, toasted or plain, or crispbreads. These are spread with butter, or fat such as spiced pork dripping, right to the edge of the bread to prevent any moisture from the topping making the bread soggy. The fat helps to hold everything in place.

The generous toppings turn the sandwiches into a meal; they are eaten at lunch, and always with a knife and fork.

Toppings are generally made up from foods found in the household pantry or refrigerator. Cold roast meats or poultry, tinned or spiced fish, potato salad, cheese, mayonnaise, cold scrambled or hard-boiled eggs. The delicatessen supplies salami, smoked pork and beef, ham, liver sausage, smoked salmon or mackerel, along with capers, horseradish, gherkins and pickles. Fresh vegetables play an important role – tomatoes, cucumber, lettuce, onions – as do herbs, such as chives, dill and cress.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Egg with anchovy and capers: Place flat anchovy fillets in parallel rows on buttered rye bread. Hard-boil and finely chop an egg before arranging it between the rows. Garnish with capers.
  2. Sardine with sliced tomato: Place tomato on buttered rye or French bread in overlapping slices; on these put a whole sardine or several small ones. garnish with a twist of lemon.
  3. Danish blue with raw egg yolk: Cover buttered rye bread with very thin slices of Danish blue cheese. Place an onion ring in the centre and put the egg yolk in the centre of the onion ring, to stop the egg from running off.
  4. Roast beef with potato salad and chives: Place thin, furled slices of roast beef on buttered bread and heap a generous mound of potato salad in the centre. Sprinkle salad with snipped chives.
  5. Bacon and kidney with tomato: Fry rindless streaky bacon rashers until crisp; drain and cool. Place bacon on buttered rye bread and top with a slice of tomato. Place chopped grilled kidney over tomato and garnish with a parsley sprig.
  6. Smoked mussels: Place mussels on buttered French bread or crispbread; garnish with dill sprays and a sliver of lemon zest.
  7. Smoked salmon with scrambled egg: Place a slice of smoked salmon on buttered French or rye bread and across it spread a strip of scrambled egg. Garnish with sour cream.
  8. Spiced herring with onion rings: Place herrings on buttered dark rye bread, top with overlapping raw onion rings and garnish with capers or cress.
  9. Roast pork and beetroot: Place slices of roast pork on buttered light rye bread or crispbread; garnish with a slice of cooked beetroot and a strip of crisp crackling.
  10. Ham with vegetable salad: Make vegetable salad with equal quantities of chopped cooked beetroot and apple, and a little chopped gherkin. Add some stiff mayonnaise to bind. Place ham slice on buttered dark or light rye bread, French bread or crispbread. Mound salad neatly on top and garnish with watercress sprigs.
  11. Salami with potato and chives: Spread rye, French bread or crispbread with spiced lard and place slices of salami on it; arrange on top slightly overlapping slices of boiled new potato and sprinkle with snipped chives.
  12. Spiced lard: Melt some pure lard, or gently fry some fatty pork or fatty bacon dice until the fat runs. Add a little finely chopped onion and a few leaves of thyme and fry until onion is softened. Allow fat to solidify before using on bread for smørrebrød.
  13. Roast pork and orange: Top buttered light rye bread with thinly sliced roast pork; garnish with an orange twist and a stoned prune or a spoonful of apple sauce.
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