Smørrebrød

Smørrebrød (Danish pronunciation:

Bread is a very important part of the Scandinavian diet, primarily rugbrød, which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain.^[3][4] Some toppings are served on franskbrød ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary.

Toppings

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. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat ('Italian salad'), remoulade or other thick sauces often top the layered open sandwich, which is usually eaten with utensils. It is custom to pass the dish of sliced bread around the table, and then to pass around each dish of toppings, and people help themselves.^[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 fruit. One or several warm dishes are often served with the meats on special occasions, such as breaded plaice filet, fried

• salt beef and a slice of meat aspic. This is all garnished with raw onion rings and garden cress
  .
• Eel – smoked eel on dark rye bread, topped with scrambled eggs and sliced radishes or chopped chives.
• Leverpostej – warm rough-chopped liver pâté served on dark rye bread, topped with bacon, and sautéed mushrooms
  .
• Roast beef – thinly sliced and served on dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion.
• Eggs and prawns – Thin slices of egg and prawns on either rye bread or white bread topped with tomato, mayonnaise, and lemon, and garnished with garden cress.
• Roast pork – thinly sliced and served on dark rye bread, topped with red sweet and sour cabbage and thinly-sliced pickles and garnished with a slice of orange.
• Salmon – slices of cold-smoked salmon or gravlax (cured salmon) on white bread, topped with shrimp and garnished with a slice of lemon and fresh dill.
• Spiced meat roll – thin-sliced cold cut, garnished with a thick slice of sky
  , raw onion rings and garden cress.
• Stjerneskud (lit. "shooting star") – on a base of buttered white bread, two pieces of fish: a piece of steamed white fish on one half, a piece of fried, battered plaice on the other half. On top is piled a mound of shrimp, which is then garnished with a dollop of mayonnaise, red caviar, and a lemon slice.
• Tartar – raw lean beef mince with salt and pepper, served on dark rye bread, topped with raw onion rings, grated horseradish and a raw egg yolk.

In literature

The Dano-Norwegian poet Johan Herman Wessel (1742–1785) wrote a classic poem about smørrebrød:^[7]

At Smørrebrød er ikke Mad,

Og Kærlighed er ikke Had,
Det er for Tiden hvad jeg veed

Om Smørrebrød og Kærlighed.

That Smørrebrød is not food,

and love is not hate,
that is so far all I know

about Smørrebrød and love.

See also

• Smörgåsbord
• Tapas

References

1. ^ "Word origin of "smørrebrød"". Collins Dictionary.
2. ^ Stanley Mills Hagart, Darwin Porter (1979). Scandinavia on $20 a day. p. 20.
3. ISBN 978-1-63315-290-8
   . Retrieved February 7, 2015.
4. ISBN 978-0-7611-8306-8
   . Retrieved February 7, 2015.
5. ^ Danish Smorrebrod (Open sandwiches) with remoulade in Carolines Cooking
6. ^ Open faced sandwiches – Smorrebrod – Danish food by Adina in Where is my Spoon ?
7. ^ Forfatterportræt Wessel Archived 2016-03-04 at the Wayback Machine, Danish Literature Archive. Accessed on 19 November 2015.

Literature

• Katrine Klinken, Smørrebrød – Danish open, Thaning & Appel, 2008.
• Ida Davidsen and Mia Davidsen, Open your heart to the Danish open – : the Davidsen dynasty and their best recipes, Lindhardt og Ringhof, 2006.
  ISBN 978-87-614-0400-8
  .
• Inge Lotz, Danish open sandwiches, Aschehoug Fakta, 1997.
  ISBN 87-7512-668-0
  .
• Troelsø, Ole (2012), Smørrebrød i Danmark - Stederne, stykkerne og historien, København: Forlaget Lucullus,
  ISBN 9788799551606
  .
• Dine with the Danes Video of Danish open-face sandwiches

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