Danish Cuisine - Open Sandwiches

Open Sandwiches

Smørrebrød (originally smør og brød, meaning "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (meaning put-on, actually "that which is laid on "), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. More elaborate, finely decorated varieties have contributed to the international reputation of the Danish open sandwich or smørrebrød. A slice or two of pålæg is placed on the buttered bread and decorated with the right accompaniments to create a tasty and visually appealing food item.

Some traditional examples include:

• Dyrlægens natmad (Veterinarian's late night snack). On a piece of dark rye bread, a layer of liver paté (leverpostej), topped with a slice of saltkød (salted beef) and a slice of sky (meat jelly). This is all decorated with raw onion rings and garden cress.
• Røget ål med røræg Smoked eel on dark rye bread, topped with scrambled eggs, herbs and a slice of lemon.
• Leverpostej Warm rough-chopped liverpaste served on dark rye bread, topped with bacon, and sauteed mushrooms. Additions can include lettuce and sliced pickled cucumber.
• Roast beef, thinly sliced and served on dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and crispy fried onions.
• Roast pork (ribbensteg), thinly sliced and served on dark rye bread, topped with red cabbage, and decorated with a slice of orange.
• Rullepølse, (rolled stuffed pork) with a slice of meat jelly, onions, tomatoes and parsley.
• Tartar, with salt and pepper, served on dark rye bread, topped with raw onion rings, grated horseradish and a raw egg yolk.
• Røget laks. Slices of cold-smoked salmon on white bread, topped with shrimp and decorated with a slice of lemon and fresh dill.
• Stjerneskud (lit. shooting star). On a base of buttered toast, two pieces of fish: a piece of steamed white fish on one half, a piece of fried, breaded plaice or rødspætte on the other half. On top is piled a mound of shrimp, which is then decorated with a dollop of mayonnaise, sliced cucumber, caviar or blackened lumpfish roe, and a lemon slice.