Open-face Sandwich with Salami, Aspic, Raw Onions and Cress

The Danes eat a lot of cold cuts and one of the most frequently sold cold cuts is salami. A must for this sandwich is lard as strange as it may seem. The Danes are a pork eating nation and there are more pigs in Denmark then people, about twice as many.  This open-face sandwich has got to be the easiest sandwich of them all, at least in Denmark. The Danes  can buy all the ingredients for this sandwich in the supermarket or at the butcher’s. But, it is really very easy to make both the seasoned lard and aspic. It is always good to have

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salami with Aspic and Raw Onions

Salami is very popular, easy and inexpensive way to make a quick sandwich. If you prefer not to use seasoned lard (pig’s fat), butter or a lettuce leaf can be used.

Serves 4

4 slices of bread spread with seasoned lard (pig’s fat)or with

butter

12-24 slices of a good salami

4 slices of aspic 

4 slices of raw, onions

garnish: cress

To assemble, place 4-8 slices (depending on the size) of salami on each piece of buttered bread and arrange a slice of aspic on top. Place slices of thin, raw onions on top of aspic.

Seasoned lard

Seasoned lard is an acquired taste and many Danes like to spread a

piece of rye bread with it and sprinkle salt on it.

The lard that is used in this recipe is the fat from a pig. You may not be able to find it in the supermarket, but just ask the butcher. It doesn’t cost much or he may even give it to you for free.

10 oz. pure lard, pig’s fat

2 onions, minced

1 tsp. dried thyme

Salt and coarsely ground pepper

1 bay leaf

1 apple with peel, finely grated on the coarse side of a grating iron

To make the seasoned lard, Melt lard in a large skillet and brown  onions together with thyme, salt, pepper and bay leaf. Add grated apple and simmer together with onions 30 minutes.

Pour seasoned lard in a bowl and let it be almost cold before covering bowl and placing in the refrigerator.

ASPIC or JELLIED CONSOMME 

This garnish is simple and a vital part of many open-faced sandwiches. It is inexpensive and easy to make.

Makes 1½ cups

1½ cups of strong, clear consommé

1 package (1 oz.) powdered gelatin

Port wine (optional)

To make the aspic, heat consommé and sprinkle with powdered gelatin. When the gelatin is dissolved, add a little port wine. Pour into one large or several smaller molds.

Refrigerate to thicken. To serve, loosen jellied consommé around the edges. Dip mold a second in boiling water and unmold jellied consommé. Slice (in strips) to serve. Aspic can also be diced.

 

     

 

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