Rye bread is the very foundation of traditional Danish open sandwiches
("smorgasbord"😉. It is sliced in thin slices, say 5 mm (0.2 in), using
a sharp knife, then spread with cold butter and topped with whatever
you like. Here are a few examples:
- Pieces of pickled heering, decorated with raw onion rings
- Thin slices of salami, decorated with raw onion rings
- Thin slices of any kind of sausage or cold meats
- Pate topped with cornichons / gherkins
- Thin slices of cold roastbeef, topped with pickles
- Ham with mayonnaise
- Boiled egg with mayonnaise and tomato
- Slices of cold, cooked potato topped with mayonaise and fried
onion rings or fresh chives
- Kippers with chives
- Thinly sliced smoked filet with scrambled eggs
- Smoked whitefish with thin bell pepper rings
- Tomato with raw onion and chives
- Strong cheese with raw onion
- Tuna with mayonnaise
Basically you can top the bread with any kind of food you like.
Here are a few pics found by Google (search Google Images for the Danish
word "smørrebrød" or the Swedish word "smörgåsbord"😉 that I think look
"authentic":
- http://www.allscandinavia.com/smorrebrod.gif
- http://www.copenhagenet.dk/Images/Smoerrebroed.jpg
- http://www.detlilleraadhus.dk/images/smoerrebroed.jpg
- http://www.vipperodkro.dk/Foto/Paalaeg/01.jpg
- http://www.vipperodkro.dk/Foto/Paalaeg/03.jpg
- http://www.suhls.dk/Produkter.jpg
More:
- http://images.google.dk/images?q=sm%C3%B8rrebr%C3%B8d
- http://images.google.dk/images?q=p%C3%A5l%C3%A6g
Enjoy!
--
Klaus Alexander Seistrup
Magnetic Ink, Copenhagen, Denmark
http://magnetic-ink.dk/
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