VI
EN
"Smorrebrod" means "butter and bread," but in reality, the dish consists of more than just those two ingredients. The slice of bread is topped with cold cuts, smoked fish, cheese, pâté, seafood, and more, depending on the diner's preference.
Smorrebrod originated in the 19th century, when lunch was the main meal for Danish farmers. After finishing their meal, they would often use bread to wipe up any leftovers on their plates before eating the rest. Gradually, leftover food was placed on top of bread, and Smorrebrod was born.
Smorrebrod has also been popular in Norway since the Danish rule in the 19th century. It's known worldwide as the "open sandwich" because it has only one layer of bread underneath instead of two layers like a regular sandwich.
Many types of bread are used to make Smorrebrod, but Danes generally prefer rye bread, especially whole wheat bread, because it is firm enough to be sliced very thinly. If using white bread, it must first be toasted until golden brown.
The toppings for Smorrebrod are very diverse, traditionally including many types: marinerede sild (marinated herring), sliced cheese, cucumber-tomato-boiled egg, leverpostej (pork liver pâté), dozens of types of smoked meats and fish, mackerel in tomato sauce, pickled cucumber, boiled egg with red onion… All are thinly sliced to be arranged neatly and attractively on the bread. The accompanying sauces can be Italian salat (mayonnaise mixed with beans, asparagus, and boiled carrots), Remoulade, or other special sauces.
Smorrebrod is both an indispensable part of the daily meals of Danish people and a favorite among international tourists. Restaurants ranging from casual to upscale serve this special sandwich as a local delicacy. If you have the chance to visit Denmark, be sure to try the "open sandwich" to gain a deeper understanding of traditional Danish culinary life.
