Open-face Sandwich with Chicken with Curry Mayonnaise and Bacon

Poultry is always popular on an open-face sandwich. It is reasonably priced, widely available and sold in all kinds of cuts. Eating more chicken, which contains less fat than red meat, is a good solution to the fatty meat-dilemmas . Chicken has many of the same nutritional benefits as meat, In fact, chicken and turkey […]

Smoked Salmon with Asparagus

This both an open-face sandwich you can enjoy with a glass of white wine at lunch or a popular appetizer at dinner parties. It should be served on sour dough bread or white bread. These past few days I have been writing a lot about Danish open-face sandwiches. These delicious sandwiches are eaten for lunch, […]

Veterinarian’s Evening Sandwich

To make this sandwich, you have to have some liver paté which I gave the recipe for the day before. This  sandwich is called Dyrlægens Natmad in Danish and is one of the few named Danish open-face sandwiches. A veterinarian who worked for the Danish king would stop by  a well-known restaurant in Denmark every […]

Warm Liver Paté with Mushrooms and Bacon

Here is another popular open-face sandwich that can be eaten warm or cold. It is a baked mixture of liver, pork or kalve, some times both, lard, egg, onions, milk, anchovy, salt and pepper. It is baked in a form, but unlike French patéer or terrine, spreadable making it very popular with children. If it […]

How to make an open-face sandwich

 It is no secret, I am a big fan of Danish open-face sandwichs, also known as smørrebrød. These sandwiches are one of the most prominent features of the Danish kitchen. These delicious sandwiches were not found anywhere else, not even in the neighboring countries of Norway and Sweden until recently. Now they are popping up all […]

Rullepølse (rolled sausage) with Aspic, Raw Onions and Cress on Ryebread

Rullepølse is a traditional and one of the most popular cold cuts in Denmark. It is used in our famous open-face sandwiches. A piece of pork belly is flattened out and is spread with herbs  and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine […]

Aunt Bines Herring

Herring is an absolut must for a Christmas luncheon. There are hundreds of  variations and new ones are constantly composed. Many Danish luncheons start with herring and herring open-face sandwich requires a snaps. The Danish name for aquavit. The one below is perfect with it’s red and green color and  taste of Christmas with cloves. […]

Snaps Cured Salmon

The Danes eat a lot of salmon and one of the best open-face sandwich is made with snaps cured salmon. This sandwich could be eaten with snaps or a glass of white wine.   Salt, Sugar and Snaps Cured Salmon with Fennel and Sour Cream  Makes 8-10    1 lb. salmon filet with skin 3-4 […]

Fiskefilllet with Mayonnaise and Shrimps

A very popular open-face sandwich at a Christmas lunch is fisk fillets . Plaice with its characteristic red spots is the most plentiful fish in Northern Europe.  I know, however, plaice is not found in all parts of the world, so other flat fish can be used. Cod, although is thicker, it is also good.  […]

Smoked Salmom with Shrimps and Danish Caviar

The weather is warm in Denmark, at least it has been for the last few weeks. In fact, we had the hottest day in May ever  recorded last  month. 85°. That is a totally unheard high for Denmark. It may not seem like a very high temperature for many, but for the Danes, it’s high. […]

Smoked Herring with Egg Yolk, Radises and Chives -Sol over Gudhjem

Smoking is an old  metode, dating back to the year 6000 b.c., to keep fish and meat longer. The little town of Bornholm was once famous for it’s smoked herring, mackerel and salmon and  had  at one time 135 places that smoked fish. Now there are about 60 buildings that have been saved from destruction, […]

Open-face Sandwich Tartare with Egg Yolk

Spring has arrived along with the long summer nights. Now the days are longer than the nights. The brown and gray fields are starting to change colors. The rasps fields are so amazingly yellow; they almost blind you. New and fresh vegetables are popping up at the markets. The animals that have been indoors all […]

Smushi

Smushi is a contraction of the Danish word `smørrebrød´,meaning open-face sandwiches – the traditional Danish lunch menu, and the Japanese `sushi´. Smushi is a combination of classical Danish dishes made from seasonal produce, but served in delicate, aesthetically presented portions the size of sushi.   Smushi is not a fusion of ingredients and flavors, but […]

Roastbeef with Pickles and Grated Horseradish

I always thought pickles should  be marinated in a vinagar brine which had been boiled awhile, thicken with flour and then poured over vegetables. Now I have found a recipe where pickles can be made in a matter of minutes without the brother of sterilizing jars and adding conserving products. It seemed  like all the […]

New Years Eve Appetizers with Salmon

Soon it will be New Years’ Eve and everyone is making plans for a special dinner on the last night of the year. Most people already know what they are having, so I am not coming with any suggestions. I myself am having oysters and lobsters with butter and bread. Most people know these dishes, […]

Christmas Luncheon with Several Kinds of Herring

Between Christmas and New Years Eve, many Danes have a little vacation. They use the time to invite friends and family they haven’t seen at Christmas to a Christmas luncheon. These luncheons start with herring and a herring open-face sandwich requires a snaps/aquavit. A buffet will usually have three or for types of herring to […]

Christmas Lunch with Open-face Sandwiches, Beer and Snaps

Inns or small hotels dot the countryside of Denmark. In 1283, King Erik Klipping decreed that small hotels or inns, where to accommodate him when he traveled around the country to collect taxes. At the time of the decree, there was to be an inn every 40 kilometers on major highways. Many of the places that […]

Open-face Sandwich with Bacon, Lettuce, Tomato

This open-face sandwich is like a BLT – Danish style. However,  I would like to think of it as a bit more nutritious. First, it is made with only a half slice of rye bread and not two slices of white bread. A half a piece of rye bread weighs 22 grams, or a little […]

Tartare with Crisp Homemade Potato Chips

Just north of Copenhagen, there is a beautiful forest where the people of Denmark can take long walks and search for wild mushrooms, ride horses and watch the many deer that live in the park. The forest is called Dyrehave, meaning the garden of animals. There are hundreds of deer, more than 1500 hundred are […]

How to Make Gravlax-Cured Salmon and Smørrebrød with Gravlax

Gravlax in Danish literally means salmon in a grave. During the middle ages, fishermen would salt salmon and let it ferment by burying it in a hole above high-tide line. Today, the salmon cures in the refrigerator over several days, during which the salt and sugar will draw the moisture out of the salmon.      Gravlax […]