Danish open-faced sandwiches
Scandinavian Danish open-faced sandwiches, also known as smørrebrød, are a delicious and traditional dish native to Denmark, Norway and Sweden. Smørrebrød translates to “buttered bread,” and is traditionally made with a single slice of rye bread, but variations include other types of bread and toppings.
Smørrebrød has been a staple in Scandinavian cuisine for centuries, with records dating back to the Viking era. Originally, Danish open-faced sandwiches were made with leftover food from the previous day, and were often eaten as a quick and simple snack. Today, smørrebrød is enjoyed as a main meal or as a snack in its own right. It is often served for lunch, with many Danish restaurants offering elaborate smørrebrød menus.
Traditionally, Scandinavian Danish open-faced sandwiches are made using hearty, dense rye bread, which is a staple in Nordic cuisine. Rye bread is available in many different varieties, and can be purchased in many Scandinavian-inspired grocery stores. The bread is typically sliced thinly and spread with butter or a locally produced dairy product like Danish smør or Norwegian prim.
The toppings for smørrebrød vary greatly and can be as simple or elaborate as you like. Traditional toppings include fish, meats, cheese, vegetables and herbs, often accompanied by pickled ingredients such as beets, onions and cucumbers. Herring is one of the most popular ingredients, served in a variety of ways like pickled, smoked or marinated. In Denmark, the classic smørrebrød with herring is called “sildemad.”
Other traditional toppings for Scandinavian Danish open-faced sandwiches include cured meats like ham, smoked salmon, and pâté. Cheeses like Danbo and Grønnsak are also popular choices. Vegetables are often used to add a crunch, and fresh herbs like dill and chives provide a fresh, herbaceous flavor.
One of the joys of smørrebrød is the creativity it affords. You can experiment with endless combinations of ingredients and toppings to create your own signature open-faced sandwich. If you’re looking for inspiration, there are plenty of traditional smørrebrød recipes to try. A classic Danish smørrebrød with shrimp, eggs, and mayonnaise or a Norwegian version featuring gravlax, cream cheese and red onion are always crowd-pleasers.
Scandinavian Danish open-faced sandwiches are not only delicious, but also incredibly healthy. The dense rye bread provides a good source of fiber and the toppings often include nutrient-rich vegetables and protein-rich fish, making it a well-rounded meal.
In summary, Scandinavian Danish open-faced sandwiches, or smørrebrød, are delicious and versatile dishes that have been enjoyed in Nordic cuisine for centuries. With endless topping variations, smørrebrød can be enjoyed for breakfast, lunch, or dinner, served as snacks or main courses. Whatever toppings you prefer, the crispy bread and flavorful ingredients make for a satisfying and nutritious meal. Try making Scandinavian Danish open-faced sandwiches yourself and experience the rich flavors of Nordic cuisine.
Ingredients:
- 4 slices of rye bread
- 1/2 cup of cream cheese
- 1/2 cup of smoked salmon slices
- 1/2 red onion, thinly sliced
- 2 hard-boiled eggs, sliced
- 1/4 cup of fresh dill, finely chopped
- Salt and pepper to taste
Instructions:
-
Spread cream cheese on each slice of rye bread.
-
Top each slice with smoked salmon slices.
-
Add some thinly sliced red onion on top of the smoked salmon slices.
-
Add sliced hard-boiled eggs on top of the onions.
-
Sprinkle some chopped fresh dill over the sandwiches.
-
Season the sandwiches with salt and pepper to taste.
Serve the Scandinavian Danish open-faced sandwiches immediately and enjoy!