Danish Sandwiches Smørrebrød Recipes

DANISH SANDWICHES (SMøRREBRøD)

Danish Sandwiches (Smørrebrød) image

ZWT6 Denmark. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread (ï¿½rugbrødï¿½) that most Danish sandwiches are made with. Your best bet is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. F.com's Deantini gives us tips including purchasing the dark rye bread at most larger supermarkets in Canada which is often called 'vollkornbread' or 'pumpernickel bread', both are acceptable substitutions. Noting a egg/shrimp combo can also be served on white bread - as quite acceptable ;). Recipe from http://www.thecopenhagenreport.com.

Provided by UmmBinat

Categories Low Cholesterol

Time 7m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

4 pieces dark bread, thinly sliced (See Intro)
butter
8 ounces pickled herring (optional, of various varieties including ( plain marinated herring marinerede sild', spiced kryddet )
thinly-sliced cheese (optional, in many varieties)
processed meat, in thin slices (optional, or cured meat slices)
smoked fish fillet (optional, such as salmon or mackerel in tomato sauce)
pickled cucumber (optional, or sliced cucumber)
sliced hard-boiled egg (optional)
tomatoes, slices (optional)
red onion, cut in thin rings (optional)
remoulade sauce (optional)

Steps:

To build danish sandwiches, a slice or two of whatever chosen topping (ï¿½pålægï¿½) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal!
When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.

Nutrition Facts : Calories 215.3, Fat 11.1, SaturatedFat 1.5, Cholesterol 7.4, Sodium 621.9, Carbohydrate 18.1, Fiber 0.6, Sugar 5.5, Protein 10

ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)

Roast Beef Open Faced Sandwich (Smørrebrød) image

ZWT6 Denmark. There are hundreds of combinations and varieties of smørrebrød available but this is a classic. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread ('rugbrød') that most Danish sandwiches are made with. Your best is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. From http://www.thecopenhagenreport.com.

Provided by UmmBinat

Categories Low Cholesterol

Time 5m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

Ingredients

thin sliced roast beef
butter
2 dark rye bread, slices (See Intro)
remoulade sauce
shredded horseradish
toasted onion (ristet lÃ¸g')

Steps:

Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet løg') open faced.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.

Nutrition Facts : Calories 1174.8, Fat 15, SaturatedFat 2.8, Sodium 2993.8, Carbohydrate 219.1, Fiber 26.3, Sugar 17.5, Protein 38.6

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