Smorrebrods: 7 recipes for making Danish sandwiches » Tasty and simple. Culinary recipes with photos and videos

We are accustomed to thinking that a sandwich is something not very tasty and not at all healthy. I want to dispel this myth. There is a difference between a sandwich and a sandwich. Having lived in Denmark for many years, I learned how to make very tasty and healthy sandwiches - smørrebrød. The fact is that a sandwich in Denmark is a whole art.

In Danish they are called “smørrebrød”, which means “spread bread”. These are not simple sandwiches, but multi-story buildings, and the ingredients are placed in a strictly defined order - it really tastes better this way.

Such sandwiches replace lunch and sometimes even dinner for many Danes. They are on the menu of many Danish restaurants, as well as in fast and not so fast food restaurants. There are even special restaurants in Copenhagen that offer only them.

There are dozens of options, maybe even hundreds, of such “smørrebrød”. There are traditional options like eggs and shrimp, and there are modern ones with newfangled ingredients like avocado. I present to your attention a selection of the most delicious and (almost) healthy Danish-style sandwiches, taking into account the assortment in stores in other countries.

Danish sandwiches contain many ingredients that are sold here in the simplest discount supermarket in Denmark, but which you definitely will not find outside of Scandinavia. That's understandable! After all, for the Danes, all these marinades and sauces, “exotic” from the point of view of foreigners, are ordinary products of daily consumption.

However, you can’t do without them at all, and there’s nothing to replace them with – the taste of these products is so special. These ingredients include Remoulade sauce. This is what is included in some of the recipes below, and I highly recommend trying to make it yourself. It’s very simple, quick and tasty, plus it makes many dishes, especially fish, even tastier.

Smorrebrod with salmon and avocado

The first thing that comes to mind is where did the Vikings get avocados? Somehow they don't mount. But in smorrebrod - very much so. Salmon and avocado go well together, we know this from our favorite rolls. It’s also great in smorrebrod. All topping ingredients are visible in the photo. Mash the avocado with a fork and add lime juice to prevent it from browning. Spread on toasted rye bread. By the way, you can rub the bread with garlic. Next, in artistic disorder, we lay out red fish, radishes, cherry tomatoes, pickles and any greens.

So, before moving on to sandwiches, I suggest preparing Remoulade.

Ingredients:

3 pickled cucumbers (not salted, but pickled!)
2 medium carrots
2 tbsp. mayonnaise
2 tbsp. sour cream 15-20% fat or soy cream (if you give up dairy products)
1 tbsp. curry

Preparation:

Chop the cucumbers very finely. Peel the carrots and also cut them very finely into cubes (the smaller the better) - this is perhaps the most labor-intensive part of the whole process. Mix cucumbers and carrots with remaining ingredients. Add salt to taste (if required). Store in the refrigerator in an airtight container for up to a week.

You can also add boiled and finely chopped white or cauliflower to this sauce. This is not for everyone. There are many variations of this sauce. I chose this one for myself - because of the speed and small number of ingredients.

Danish ham and peach sandwich

This sandwich is more reminiscent of Italy - after all, prosciutto (Italian: Prosciutto di Parma) and sweet fruit are again not about the Vikings. But nevertheless, this sandwich was served to us in Denmark. And he was one of the most beloved. Spread cottage cheese with herbs on a piece of rye bread, put prosciutto or any more affordable ham, pieces of canned or fresh peach, herbs and olives.

Now let's move on to the main recipes - Danish sandwiches.

They all have one rule: the ingredients are placed on black bread, greased with butter (or mayonnaise - depending on your preference).

They eat them with a knife and fork. Why? Because it is impossible to eat such pyramids in the usual way. I will indicate all the ingredients in the order in which they will need to be stacked on top of each other. Bread always comes first, then butter/mayonnaise, and then as indicated in the recipe. The order in which the ingredients are laid out is an immutable rule for constructing Danish sandwiches. So…

Where to try the best smørrebrød in Copenhagen

In the immediate vicinity of Amalienborg Palace in Copenhagen there is one of the most famous establishments in Denmark specializing in smørrebrød - Ida Davidsen (Store Kongensgade 70) . It was opened more than a century ago by the ancestors of the current owner and is listed in the Guinness Book of Records as the owner of the longest smørrebrød menu. The cost of Danish sandwiches ranges from 65 to 145 kroons.

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What kind of smørrebrøds?

In the old days, smørrebrød served as a simple, quick and inexpensive snack: the Danes spread butter on rye bread, put a piece of cheese, ham or something like that on top, satisfied their hunger and went about their business. However, unlike our sandwich, the smørrebrød began to “grow” in height. At the end of the 19th century, when workers in Danish factories began to take smørrebrød with them en masse for a lunch snack, they didn’t just put one or two slices of cheese or meat on bread and butter, but put pieces of yesterday’s food (sometimes different) on it in order to last until dinner.

Smørrebrød experienced its rebirth in 1888, when Copenhagen wine merchant Oscar Davidsen opened a wine bar at his store, and his wife Petra began preparing smørrebrød for hungry guests. History is silent about how things went with wine in the Davidsens' bar, but the fame of the smørrebrøds, which Petra made with great imagination, spread throughout Copenhagen. In 1900, the wine bar’s menu, which at that time already included 178 variations on the theme of smørrebrød, was included in the Guinness Book of Records as the longest menu in the world (more than 140 centimeters!), and Danish sandwiches entered the world stage.

Toast with herring

Recipe by Ruslan Zakirov, chef of the KUZNYAHOUSE

Ingredients: 2 slices of rye bread, 1/2 green apple, 10 g of onion, 70 g of lightly salted herring, 2 green onions.

For aioli sauce: 1/2 tsp. honey, a pinch of curry, a pinch of turmeric, 3 tsp. lemon juice, 2 eggs, 70 ml olive oil.

Instructions. Prepare the sauce: separate the yolks from the whites, beat two yolks with 70 ml of olive oil. Add honey, curry, turmeric and lemon juice.

Toast the bread in a dry frying pan or heat in a toaster. Spread the sauce on rye bread toast. Scald the onion with boiling water, cut, place on toast, top with an apple cut into strips, lightly salted herring and garnish with young green onions.

Smurre etiquette

Of course, such a complex sandwich is not easy to eat with your hands, and it is not surprising that Danes from childhood learn to eat smørrebrød with a fork and knife. However, in my opinion, smørrebrød has long ceased to be just a sandwich - rather, it is a format of salad or cold appetizer in which the necessary condition is bread and butter as the “foundation” for the dish.

Smushi - photo from royalsmushicafe.dk

Indirectly confirming my idea is the appearance of “smushi” - a hybrid of smørrebrød and sushi, which was invented by the Copenhagen restaurant The Royal Smushi Café, and then picked up by several others. These small sandwiches really resemble sushi, where the role of rice is played by bread, and the fillings are creatively selected in accordance with the canons of the new Nordic cuisine - and it is absolutely clear that the bread here is nothing more than a tribute to the format and tradition.

At the same time, all of the above absolutely does not negate the fact that any Dane will call an ordinary sandwich with cheese (or just bread and butter) “smørrebrød”.

Herring with rye toast and poached egg

Recipe by Dmitry Pogorelov, chef of the Hamster

Ingredients: 100 g rye bread, 2 tsp. butter, 1 poached egg, 80 g herring fillet, 30 g apple cream, 10 g apple for decoration, a sprig of dill.

For apple cream: 300 g sour apples, 300 g sweet apples, 80 g honey, a pinch of salt.

Instructions. Prepare apple cream: peel and seed the apples, chop them as desired and simmer until soft with honey and salt (about 20 minutes). Then puree in a blender until creamy. Fry the bread in butter, place the herring fillet and poached egg on it, decorate the dish with baked apple cream, thin slices of apples and dill.

Curd and herring pate

The herring appetizer, recipes with photographs that illustrate in detail the steps for preparing unusual sandwiches, is prepared very quickly and does not require a large number of ingredients.

Preparation next.

Composition of ingredients

To create this quick, original and healthy pate, you will need a minimum set of the most accessible components:

300 g chopped fillet of lightly salted herring;
150 g soft cottage cheese of medium fat content;
50 g of natural sour cream, full-fat yogurt or ready-made mayonnaise sauce;
0.5 tsp. ground black or white pepper;
1 small bunch of fresh dill and green onions.

Step-by-step cooking process

Preparing this dish takes very little time and effort if you take already cut up salted herring and combine all the ingredients in a blender bowl.

Further:

First you need to wash the fresh dill and onion feathers in cool running water and dry them on paper towels, finely chop them, setting aside a few sprigs for decoration.
Place coarsely chopped herring fillet and cottage cheese into the chopper bowl, beat until smooth and homogeneous texture for 3 minutes, first at low speed, gradually increasing the rotation speed of the blades.
Next, season the curd and herring mixture with sour cream or mayonnaise, season with spices to taste, add chopped herbs, and mix gently.
The final step is to spread the pate on dried toast or slices of fresh bread.

What can I add?

For freshness, you can add grated sweet and sour apple, a little freshly squeezed lemon juice or chopped citrus zest while whipping the spread. You can place rings of pickled onions, slices of fresh or pickled cucumber, halves of olives or black olives, slices of small fresh cherry tomatoes or radishes on the pate, which will give the everyday dish a more elegant look and new flavor shades.

How to serve a dish

Ready-made toasts with curd and herring pate should be decorated with a delicate sprig of dill, arugula or green onions; you can also add a thin slice of lemon. You can serve hearty, savory sandwiches with any fresh vegetable salad.