Open-face Sandwich with Chicken Salad, Asparagus, Capers and Walnuts

Everybody loves chicken and it can be used in many open-face sandwiches. A left over piece of chicken can be sliced and servered with some mayonnaise and garnished with bacon or a wedge of tomato. In this recipe, the chicken is cooked for an hour and then the cooking water is used to cook the asparagus. […]

Open-face Sandwich with Roastbeef, Potato Salad and Tomato

Roast beef with potato salad is yet another great open-face sandwich. Everyone has there own recipe for potato salad, but this is a classic Danish recipe. If the salad is to be eaten the same day, creme fraiche,  or low- fat sour cream, yoghurt or a similar sour-milk product can be used to reduce the […]

Smørrebrød as a Canapé

Many of the Danish smørrebrød make scrumptious canapies and  are good to serve with a glas of white wine or a cocktail. Here are three suggestions. If you want, just scroll down the open-face sandwiches or appetizers to find more suggestions.  The first two are so easy. If you like, you can use others found here on my […]

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 […]

Blinis with Lumpfish Roe, Red Onions and Creme fraiche

Lumpfish roe, the Danish caviar, is in season right now. The roe of lumpfish is quite popular in Denmark and is considered the caviar of the North. The season is  short. However, it can be frozen and enjoyed all year around. The season  starts around the middle of February and if we are lucky, it can last until […]

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 […]