Smørrebrød

Smørrebrød is a classic Scandinavian open-faced sandwich that begins with a slice of buttered rye bread. This base is typically crafted from a dense and dark sourdough rye bread known as "rugbrød" though it can also be substituted with "franskbrød" a lighter, crusty wheat bread.

The allure of smørrebrød lies in its diverse assortment of toppings. You can layer on cold cuts, meats, fish, cheese, spreads, and garnishes. Traditional toppings often include pickled herring, cheese, cucumber, tomato, boiled eggs, pork liver paste, cured meats, smoked fish, pickled cucumbers, and various sauces.

For special occasions, smørrebrød can be served in courses. You might begin with fish toppings, proceed to cold cuts and salads, and conclude with cheese, bread, or fruit. Occasionally, warm dishes are served alongside the smørrebrød. Seasonal toppings are also popular, with some being associated with holidays like Easter or Christmas.

There are countless variations of smørrebrød. Some traditional examples include Dyrlægens natmad, eel, leverpostej (liver pate), roast beef, roast pork, salmon, spiced meat roll, stjerneskud (a type of fish dish), and tartar. In restaurants, smørrebrød can be quite elaborate and satiating, while everyday versions tend to be simpler and more straightforward.