A marvelous Danish creation is the artistic open-faced sandwich, smorrebrod or buttered bread, which is universally available in infinite variety at snack bars, in homes, at cafes, or in opulent restaurants. It is everybody’s favorite luncheon. In Denmark each public eating place has a smorrebrod kart, or menu, sometimes in several languages and sometimes literally a yard long, with incredible variations listed, often according to ingredients.
At Copenhagen’s Hotel d’ Angleterre the 137 selections include categories of fresh, smoked, or salted fish and meats, sausages, eggs, salads, vegetables, and 15 choices of cheese. Some Smorrebrod has been given curious names. On a motel-restaurant kart in northern Jutland, among the specialties were Neptune Maiden, Silvertop, Hawaii Touts, Rally Fantasi, Love Maiden, and Rush Hour.
Every Dane seems to be an expert on the preparation of smorrebrod, an expertise that has passed from one generation to the next. Actually, the sandwiches are buttered bread with ”something” on top, generally two or more ingredients. Yet, the final product, eaten with a knife and fork, is more than a mere sandwich. The choice and preparation of proper foods make the sandwiches works of art. Very important, for example, is the selection of bread, which must be of firm texture and thinly sliced. Crusty white, dark rye, pumpernickel, or sour rye may be used, but the Danes prefer the thin, square slices of dark rye.
Whichever kind is used, it should complement the flavor of the topping, for example, spicy foods on white, and heavy combinations on firmer bread. Also important is a generous layer of excellent butter covering the entire slice. This keeps the bread from getting soggy and provides an anchor for the toppings.
The choice of toppings, called Paalaeg (something laid on) is limited only to one’s imagination. They may be simple or complex. Flavors, however, must harmonize and firm foods should be placed over salads and vice versa. Colour contrasts should also be considered. The first layer, placed over the butter, maybe slices of cold meat, cooked fish, salami, tomato or cucumber slices, liver paste, smoked salmon, seafood salads, cheeses, or hard-cooked eggs.
Over this will be arranged the garnishes: chopped aspic, cold fried onions, raw egg yolks, grated horseradish, tomato or radish slices, vegetable strips, raw onion rings, dill or parsley sprigs, slices of cold scrambled eggs, pickles, lemon twists, mayonnaise, asparagus tips, pickled beets, anchovy fillets, or slivers of herring.
When eaten for meals, the Danes have several smorrebrod. In fact, courses of them can be served. First one of fish, then of meat, a salad, and finally one of cheese. Americans very often serve these sandwiches as appetizers or first courses. They should be made as close to serving time as possible so they will be fresh. Some suggestions are given below.
Recipe
- Danish liver paste, bacon, and sliced mushrooms.
- Sliced pork loin with cold pickled beets or red cabbage.
- Tuna fish with a sliced cucumber garnish.
- Roast beef with fried egg and onions.
- Fried fish fillets with tartar sauce.
- Egg and tomato slices with mayonnaise and chopped chives.
- Ham, cheese, and chopped parsley.
- Shrimp, crab, or lobster salad on lettuce with a slice of pimiento.
- Camembert with a radish flower on lettuce.
- Smoked salmon on lettuce with horseradish-flavored whipped cream.
Special Ingredients in Smorrebrod
