Smørrebrød with Fried Herring and Pickled Red Onions

The fish that Danes eat most of is herring. It is reasonably priced, widely available and sold in all kinds of packaging and sizes. It is tremendously versatile and relatively easy to prepare. It can be purchased raw at the fish mongers and some supermarkets, marinated in jars, smoked and even smoked in cans. For those […]

Open-face Sandwich with Smoked Mackerel Salad

I am so lucky to live close to a fishing village and the fishmonger  smokes both salmon, eel, herring and mackeral two times a week. This sandwich can be made both with herring and mackerel, sometimes a combination of both. Herring has so many bones in it and is very time consuming to clean, so I […]

Smørrebrød with Lobster Tails and Asparagus

People think that because Denmark is surrounded by water and has a coast that stretches for a length of 7,300 kilometers ( 4,536 miles) that we eat lobsters all the time. Unfortunately, we don’t. It is too expensive. Actually, when we do eat  lobsters,  they come from Maine, U.S.A. We can also get them frozen. Here is a […]

Smørrebrød Pepper, Salt and Sugar Cured Steak with Porcini Maynnaise

Salt, sugar and other spices  is  a popular method of preserving both meat and fish. The salt in the cure (a mix of salt, sugar and pepper in this recipe)) draws out moisture, transforming the texture and color of the meat and fish. After 24  hours in the refrigerator, the meat will lose 10-15% of its weight. This […]

Smørrebrød Ham Salad with Tomato and Cress

This is a simple everyday sandwich. If you have a couple of slices of cooked, smoked ham in the refrigerator and you are tried of eating ham and cheese sandwiches, this is a good sandwich to make a quick lunch. It is a very popular salad for open-face sandwiches and can be bought in all the supermarkets […]

Smørrebrød Tartare With Snaps

A classic tartare, (the French version) usually uses cognac, The Danes, of course, prefer to use Snaps (Aquavit), a Danish product. And we eat it with Danish rye bread.                           Tartare with Snaps/aquavit Makes 4 1 lb. beef fillet, or ask the butcher […]

Smørrebrød – Smoked Salmon with Scrambled Egg

The Danes eat a lot of smoked salmon. It can be bought at the supermarket in small packages and at the fishmonger’s shop. It is best to buy a good quality and at the fishmonger’s shop. This sandwich is quite often made with smoked eel. For those who don’t like eel, smoked salmon can be used. The combination of smoked […]

Smørrebrød with Beef Patty, Onions and Fried Egg

In Denmark there are many small sandwich shops where you can buy smørrebrød. They wrap the sandwiches in paper and many people take them to work. This sandwich is a classic one. As you can imagine, it could be both a hot main course from the night before and then made into a open-face sandwich the […]

Blue Cheese wtih Egg Yolk

Cheese can always be eaten to finish a meal instead of a dessert. There is a large variety of Danish cheese to be found in many parts of the world, such as Havarti, camembert, brie and 3-4 varieties of blue cheese making it easy to make Danish open-face sandwiches. This is one of my favorit […]

Smørrebrød Roastbeef with Crisp Onions, Remoulade and Grated Horseradish

This is what you call a “pilede high” smørrebrød or open-face sandwich. Just one of these is enough food for most people when eating at a restaurant. The roast beef can be bought at the supermarket or at the butcher or it can some roast beef left-over from the night before.               […]

Smørrebrød – Herring Tartare with Potatoes

Japan has sushi, Mexico has tacos, Vietnam has bánh mì, even the United States has hamburgers. Denmark has smørrebrød,(schmoer broed)also known as Danish open-face sandwiches. These sandwiches are unique for Denmark and are considered a Danish national specialty. They are recognized as an extraordinary culinary experience. Smørrebrød, Danish open-face sandwiches are not just one piece of […]

Egg and Black “Caviar”

There are numerous variations of open-faced sandwiches with eggs, and new ones are constantly being composed. Eggs are often used as garnish, but they can also be the main ingredient in open-face sandwiches. Hard boiled, fried, poached, scrambled and even raw eggs yolks are often found as key ingredients in both every day and party […]

Shrimp Salad with Asparagus and “Danish Caviar”

Yesterday I wrote about the fresh Danish Lumpfish Caviar. I know that it can’t be found fresh in other countries, but it can be found in jars. Here is an easy and delicious shrimp sandwich that can be decorated with red Danish Lumpfish Caviar. Red, black and even green caviar can be bought in many […]

Open-face Sandwich with Fried Fish Fillet and Asparagus

There are hundreds of variations of Danish open-face sandwiches and new ones are constantly being composed. This is a new variation of one of my all time favorite sandwiches, fried plaice with asparagus. In both my blog and in my book, I have written time and time again about these delicious fish sandwiches. I have until […]

Open-face Sandwich with Veal and Mashed Potatoes

Originally all open-face sandwiches were made from left overs from the day before. This sandwich is an excellent example of making use of the food from the day before. My husband cooked this roast and removed it from the oven when it reached 125°- 130°F.* If you like it a little more done, give the roast five […]

Hot Smoked Salmon with Egg Yolk, Radishes and Chives

Most people know and love smoked salmon.   When I talk about  smoked salmon, I mean cold smoked salmon. It is smoked over wood chips for twenty-four  hours at a temperature of 37° C (99°F). It is quite popular in Denmark and Europe and is servered as an appetizer for many dinner parties and special occasions. Now […]

HYGGE – an open-face sandwich with Camembert and Black Currant Jelly

An open-face sandwich with cheese  and jelly with a cup of tea or coffee is a great way to take a break in the afternoon. Different kinds of cheese are served instead of a dessert when eating open-face sandwiches. There is a large variety of Danish cheese to be found in many parts of the world, […]

Fish Cakes with Smoked Salmon Remoulade

Fish cakes can both be a main dish served with potatoes  and the season’s vegetables or a salat. And it can also be an open-face sandwich  on rye bread. Many people buy a ready made mixture in the supermarket or at the fish monger. I prefer to make them myself and I never use a blender […]

Open-face Sandwich – Brisket with horseradish cream

Many of the Danish Open-face Sandwiches are made from left-overs.  Brisket with horseradish sauce is a commen main dish eaten with potatoes in the winter.  The next day, left over  brisket is made into open-face sandwiches.  Horseradish is the north’s answer to chili or ginger with it’s  harsh taste. Horseradish can be used in all kinds of dishes […]

Crab Salad with Avocado

Avocado originates from South America and first came to Denmark in the beginning of the seventies. The Danes have taken avocadoes in and use them  natural, in soups, as dressing and in sandwiches like this one. Although there are  23 different species of crabs found in Danish waters, we don’t eat that much of them. However, we can buy different types […]