“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
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.
