All Easy Recipes. Cook all that you can cook. The Danish Way With Sandwiches
(Smorrebrod)
 
Danish open sandwiches are easy to make and interesting to eat. The Danish word for them is 'smorrebrod', which freely translated means "buttered bread." They are Denmark's national dish. There are certain well-known and traditional smorrebrod, invariably made up of the same ingredients and prepared in the same way, which are always obtainable in Danish and Swedish restaurants. But there is no reason why you should not prepare other smorrebrod from a combination of ingredients to your own liking. Work on the simple principle of a generous portion of topping, artistically arranged on a single piece of well-buttered bread and gaily garnished. Rye bread is used in Denmark, but any firm-textured bread, white or brown, is equally suitable; crisp bread can also be used. Make the sandwiches just before they are to be served.

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HERE IS A REMINDER LIST OF SOME OF THE MANY POSSIBLE FISH INGREDIENTS THAT CAN BE INCLUDED IN SMORREBROD
  • Salt and spiced herrings
  • Kipper fillets
  • Anchovy fillets
  • Sliced smoked salmon
  • Smoked eel
  • Sardines
  • Sliced cod's roe
  • Cod's roe paste
  • Plaice fillets
  • Sole fillets
  • Sliced cod
  • Fresh salmon
  • Caviar
  • Lobster
  • Crab and crab paste
  • Crayfish
  • Prawns
  • Shrimps
  • Oysters
  • Cheese:
  • Cream cheese
  • Danish Blue
  • Gorgonzola
  • Cheddar

    HERE IS A REMINDER LIST OF SOME OF THE MANY POSSIBLE MEAT & POULTRY INGREDIENTS THAT CAN BE INCLUDED IN SMORREBROD
  • Roast beef
  • Roast lamb
  • Roast veal
  • Roast pork
  • Brisket
  • Ham, sliced or diced
  • Grilled bacon rashers
  • Salami
  • Liver sausage
  • Liver pate
  • Breakfast sausage
  • Raw minced beef
  • Tongue
  • Thinly sliced fried liver
  • Cooked chicken
  • Cooked duck
  • Cooked goose
  • Stilton
  • Gruyere
  • Petit Suisse
  • Danish Port Salut

    HERE IS A REMINDER LIST OF SOME OTHER INGREDIENTS AND ACCOMPANIMENTS THAT CAN BE INCLUDED IN SMORREBROD
  • Hard-boiled eggs
  • Sliced lemon or lemon fans, etc
  • Scrambled egg
  • Raw eggs
  • Chopped chives
  • Sliced cucumber
  • Chopped parsley
  • Sliced tomato
  • Chopped dill
  • Horseradish
  • Mayonnaise
  • Onion rings
  • Remoulade sauce
  • Lettuce leaves
  • Bearnaise sauce
  • Gherkin Chutney
  • Pickled beetroot
  • Mustard pickle

    • How To Cook:
    1. Cut the bread into slices about 4 by 2 inches.

    2. Spread the butter thickly, leaving no bare edges-this helps to keep the topping in place as well as adding considerably to the taste.

    3. Place the slices of meat or other topping in position, folding them if possible to give the smorrebrod a little height.

    4. Add a garnish carefully chosen to give color and bring out the flavors.

    SOME EASY SUGGESTIONS ARE:
        Liver pate with gherkin and a beetroot twist.
        Eggs, hard-boiled and sliced, with sliced tomato.
        Ham with lettuce, scrambled eggs and cress.
        Pork luncheon meat, sweet pickle, cucumber.
        Salami with onion rings.
        Tongue with Russian salad and a tomato twist.
        Bacon, crisp-grilled, with scrambled eggs.
        Chopped pork, potato salad, watercress, sliced tomato.
        Chopped ham, hard-boiled egg and chives.
     
    GARNISHES CAN INCLUDE ANYTHING FROM THE SIMPLE SPRIG OF PARSLEY TO ONE OF THE FOLLOWING:
    1. Radish Roses: Leave about ½ inch of green stalk. Cut the radish in sections down from the base towards the stalk. Leave in cold water until they open like flowers.

    2. Onion Rings: Cut the onion crosswise. Use the rings in graduated sizes or singly to enclose another garnish such as chopped egg or beetroot.

    3. Tomato Twists: Cut a firm tomato in slices across the center. Slit each piece through the center of the core, leaving a piece at the top holding the two halves together; turn the halves in opposite directions to make the twist. Use beetroot, lemon or cucumber similarly.

    4. Celery Curls: Cut very thin shreds lengthwise from a stalk of celery. Soak in cold or iced water until curled-about 1 hour.

    5. Red Pepper Julienne: Cut red or green peppers into very thin strips, cutting across the vegetable and removing any pith or seeds.

    6. Gherkin Fans: Use long thin gherkins and cut lengthwise into thin slices, but leave them joined at one end. Spread out the strips so that they overlap slightly, like a fan.

    7. Egg Strips: Allow 4 eggs to ½ pint milk, well beaten, strained and seasoned; cook slowly until set over warm water, then leave till cold. Cut in strips for garnishing. As a quick alternative, scramble the eggs and press them lightly while cooling.

    8. Horseradish Salad: Grate fresh horseradish into whipped cream; flavor with lemon juice and a little sugar.

    9. Meat Jelly: Make aspic jelly by the usual method, adding a little meat extract and gravy browning for flavor and color.

    SNITTER:
        Danish open sandwiches made about half their usual size, so that they can be easily eaten with the fingers, are called snitter; they are admirable for buffet parties.
     
    		 
    		 
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