Smørrebrød (literally “butter-bread”) open sandwiches are little mountains of joy, with both fresh and cooked ingredients beautifully balanced on a piece of buttered rye bread (for our oh-so-easy no-knead rye bread recipe click here!). The most quintessential of Danish lunches, they can be culinary art forms, with presentation just as important as flavour; these beauties pictured were made by my very talented cousin for a light lunch!
For everyday family meals one can just pass round dishes full of toppings and a basket of bread so everyone can help themselves. However at Christmas and other important feasts there is a certain protocol involved in eating these, the most glamorous of sandwiches. A knife and fork must always be used (for obvious reasons, when you consider how top-heavy they can get), and there is a certain order in which they must be served; herring is always presented first, then fish such as smoked salmon and prawns. Meats such as frikadeller meatballs, roast beef and pork will follow, then lastly a cheese course, along with much cold lager, ice cold snaps and frequent toasts. Follow up with a little snooze on the sofa.
Ideas for smørrebrød (always butter the bread first to seal it from the more liquid toppings)
- Pickled herring in a curried sauce, with a slice of boiled egg and a tumble of chives over the top
- Smoked salmon, a squeeze of lemon juice and a sprinkling of fresh dill
- Egg mayonnaise with a touch of mustard and a few capers
- Slices of boiled egg, prawn and lettuce
- Roast beef, remoulade and crispy onion
- Roast pork with red cabbage
- Frikadeller with agurkesalat (pickled cucumber salad)
- Blue cheese, pear and chopped walnut sauce
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