Smørrebrød

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Hey! Alicia here with another recipe from a country of my ancestry. This month we're doing Denmark. Have you tried æbleskivers yet? They were so good and fun to make and eat.

This week we made smørrebrød, the Danish open faced sandwich.

Smørrebrød

In my research of Danish food, I kept coming across smørrebrød, an open faced sandwich that is basically the national lunch of Denmark. Believed to have started in the late 19th century when factory workers would pile leftovers onto a dense rye bread (rugbrød) to bring for lunch. From there a tradition was born, and it comes with some rules.

Smørrebrød, which literally translates to butter bread, always starts off with a rectangle of Danish rye. Rugbrød is dense and full of seeds and cracked wheat unlike what you normally think of rye. This makes using it for a regular sandwich too much. It's also difficult to find in the US so I had to opt for traditional rye. Next time I might try using a hearty wheat bread as a substitute, because when I tried to cut my rye into the traditional rectangle, it didn't work very well.

Once your foundation is set, you apply a hearty layer of butter. now that your bread is butter you have smørrebrød, and now you can add different toppings.  Toppings should be added with thinner toppings at the bottom and chunkier on top. If you're eating more than one smørrebrød, you should always start with the herring (the traditional starting fish of smørrebrød) and other seafood, move onto other meats next and end with your cheese smørrebrød. You don't use your hands to pick up the sandwich, rather you must use utensils to enjoy the smørrebrød.  

One chef I watched on Youtube said with a good smørrebrød you shouldn't be able to see the bread.

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We didn't have herring, but I did get baby shrimp which I combined with hardboiled eggs and a delicious dill mayo. Our next course was roast beef with pickles, red onions, and prepared horseradish. Last we finished up with a cheese, apple, and slivered almond smørrebrød. The cheese we used was Grand Cru. It tastes similar to gruyere but is cheaper. I also found Danish bleu cheese, which I thought was serendipitous. But it is really strong so I don't recommend using as much as I did.

I love these smørrebrød! They were so delicious and filling. I love the artistry that goes into their preparation (though I think I went a bit overboard with the shrimp). I don't have any recipes for you but there are tons all over the internet. I say get creative and have fun with your smørrebrød
                                                                         toppings! Let us know if you give it a try!

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