Traditional Lunch

Danish Smørrebrød

smørredrenge

Danish people LOVE smørrebrød!

A whole new generation have fallen in love with the no-frills concept of bread and a mouth-watering variety of toppings spilling over.

Smørrebrod has it rootes back to the 19th century. This ryebread famous open sandwich has got new life and is now being served with new innovative and creative ideas.

This traditional lunch can now be bought in New York too or you can learn how to do and cook this easy lunch yourself.

As Smørrebrød is traditional danish food you can also visit Denmark and try it out. Read more about Denmark in another post on out blog.

 The rules of SMØRREBRØD:

1) Start with Rye

rugbr2

Danish-style rye bread is the most traditional base for smørrebrød. Usually fermented, it’s malty and sweet with a sour tang. In other words, even a thin slice has robust flavors. However, some modern restaurants choose to show off more delicate toppings (like seafood), on slices of toasted white bread or brioche.

2) Fats are Key

The bread is always primed with a thin layer of butter, goose fat, or another rich spread, which prevents the bread from getting soggy beneath juicier toppings.
Roasted or fried beef was classic, as was liver pâté. But even on seafood or vegetable smørrebrød— especially when the vege­tables are bitter—you always want some form of fat or richness: mayonnaise, butter, chopped avocado, or cheese (just not with fish).

3) Think Local (to Denmark)

Danes reach for small shrimp, boiled eggs, and herring (pickled or fermented)—all ingredients that are common to the region.

4) And Don’t Forget the Cutlery

koldroget-laks

Smørrebrød are never eaten out of hand: serve and eat them with a knife and fork and always in the proper order. When sampling a variety of different toppings, pickled or smoked herring is always eaten first, followed by other seafood. Meat are to be eaten third, followed by cheese.

Two to three pieces are the typical serving size; if you prefer to sample a wider variety, cut your bread slices in half before composing petite versions.

 

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