My mum used to say that you feed the eye as well as the stomach, and that is certainly true of Danish smørrebrød. They are truly little works of art on a plate.
When we have smørrebrød, I bring the topping elements to the table for people to assemble their own sandwiches – which is definitely part of the fun.
I’ve listed the ingredients for four different smørrebrød, in the quantities needed to make four of each type.
I haven’t written out the method, which is pretty straightforward:
- Butter a piece of Danish rye.
- Arrange the toppings to your satisfaction.
- Eat with a knife and fork.
- Repeat.
The Danish Sandwich website was an excellent source of information and ideas for toppings.
Smørrebrød
- 1 loaf Danish rye bread, thinly sliced
- softened butter
Italian salad and ham
- 4 slices thick-cut ham
- 1 small carrot, steamed and diced
- 4 asparagus spears, steamed, tips reserved, stalks diced
- ½ cup peas, cooked
- 1 green onion, minced
- 1 Tb mayonnaise
- 1 Tb sour cream
- 1 tsp Dijon mustard
- salt and white pepper
Smoked salmon with horseradish cream
- ½ cup sour cream
- 1 Tb creamed horseradish
- 1 tsp freshly squeezed lemon juice
- 4 slices smoked salmon
- 2 radishes, thinly sliced
- fresh dill
Danish Blue, apple and bacon
- 1 apple, cored and thinly sliced
- Danish blue cheese
- 1 granny smith apple, cored and thinly sliced
- 4 rashers streaky bacon, cooked and crumbled
Prawn and egg
- 1 cup small prawns, cooked
- 2 eggs, hard boiled
- fresh dill
- lemon slices
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