In Denmark, smoked mackerel was formerly a delicacy reserved for special occasions such as family Christmas luncheons, or fancy dinner parties. Danish smoked mackerel typically comes from Bornholm, which is famous for its many smokehouses. Although made with smoked mackerel, this sandwich would work well with other smoked fish e.g. smoked salmon.
Continue reading Smoked Mackerel with Scrambled Eggs, Green Onions and Dill
The classic Danish cheese sandwich is extravagent to say the least. This one, from the restaurant Peter Liep, represents the extreme amount of cheese that is needed. In fact, we couldn’t even see the bread when it was served.
“Dyrlægens natmad” as it is called in Denmark is an old sandwich like your mom used to make them. In English, it’s translated as “The veterenarians midnight snack”. It consists of liver pate on rye bread, topped with corned beef (or other salted meat), aspic, and onion rings. In this version, we start our assembly by adding lettuce at the base.
Continue reading “The Veterinarians Midnight Snack” – Dyrlægens Natmad
Roasted tomato lends itself to many uses – the base of a soup, roasted tomato pesto, or just as-is for a sandwhich topping. Roasting concentrates the tomato flavors, redeeming even the most lacklustre fruit from a state of blandness to delighful tomato goodness. For this recipe, we used an assortment of heirloom tomatoes from the backyard garden.
Classic Egg and Tomato sandwich on Rye bread, served on a lettuce leaf with onions, green onions and mayonaise. Simple, easy, yummy, and a great way to eat an egg.
This sandwich is served at many danish restaurants with a good selection of smørrebrød.
The onions brings out a light ‘crunch’ that most great sandwiches should have, but too much onion can overpower the eggs, so the green onions, milder, adds the last flavor.
Egg sandwiches are often lightly sprinkled with salt, but that is an individual option.
Dukkah is an Egyptian spice blend that is just perfect for many sandwiches. It is in no means traditional, but represents how new influences from immigrants are constantly shaping ‘the sandwich’. Dukkah is made from toasted nut, toasted cummin seeds and spiced, and has a mild, flavorful taste to it, as well as a slight crunchines which is great on softer sandwiches such as “The Flakfortet”.
This pickled herring sandwich is served on rye bread with red onions, capers and parsley. There are many variations of pickled herring and if you have an Ikea nearby, there is a big chance you might be able to find an jar of pickled herring there. Most open faced sandwich feasts in Denmark starts with fish, usually herring such as this. They are usually served with the local schnapps (Snaps), cooled in the freezer, which you are expected to drink in one fell swoop as a shot. The schnapps really brings out the flavor of the herring, and should not be missed.
I know, I know.. you’re thinking “Potato sandwhich! More starch as a topping for bread?”. That was my first impression when I first heard of this one. However, as with all things culinary, the adventurous are often generously rewarded. This adaptation was inspired while on a sailing trip to the Danish island “Flakfortet” (hence the name of the sandwich). It was constructed from what was available on the boat, and it turned out to be a passenger favorite. The subtle taste of the Smoked Cream Cheese (A Danish delicacy from Fyn), blends perfectly with the potato and radishes.
Continue reading “Flakfortet” – Smoked Cream Cheese Potato Sandwich
Tomatoes on Spinach Ciabatta Roll. For this sandwhich, we recommend heirloom tomatoes at their peak of ripeness. You also want to use the tomatoes at room temperature. The flavors are more intense here. We used Black Krim grown in our backyard garden, and added a pinch of Dukkah to bring home the flavor. This is perhaps the most essential way to make a tomato sandwich, using only tomatoes, and it can really only be pulled off succesfully when they are very fresh and tasty.
While this is really more of an omelette than a sandwich, it still has the basic makings of a classic. The Spanish omelette includes fried potatoes, onions and eggs, and is prepared in a pan in the oven. Topped with tomato sauce, fresh greens and air-dried Spanish ham, it is absolutely delicious by itself. However, put it on bread, and you have a sandwich from heaven (or Spain).
