“Smorrebrod” means “butter and bread”, but in reality, the dish consists of more than just those two ingredients. The bread slices will be topped with cold cuts, smoked fish, cheese, pâté, seafood… 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 use bread to wipe away any remaining food from their plates and then eat the rest. Eventually, leftovers were placed on the bread and Smorrebrod was born.
Smorrebrod has also been popular in Norway since the time of Danish rule in the 19th century. The dish is known internationally as an “open sandwich” because it has only one layer of bread underneath instead of two layers like a regular sandwich.
There are many types of bread used in Smorrebrod, but Danes generally prefer rye bread, especially whole wheat bread, as it is firm enough to be sliced thinly. If using white bread, it must be toasted first.
The toppings on Smorrebrod are very diverse, traditionally including many types: marinerede sild (marinated eel), cheese slices, cucumbers - tomatoes - boiled eggs, leverpostej (pork liver pâté), dozens of types of smoked fish, mackerel in tomato sauce, pickled cucumbers, boiled eggs with shallots... All are thinly sliced to fit and look nice on the cake. The accompanying sauce can be Italiensk salad (mayonnaise mixed with beans, asparagus and boiled carrots), Remoulade or other thick sauces.
Smorrebrod is an indispensable dish in the daily meals of the Danish people and is also very popular with international tourists. Restaurants from the ordinary to the high-end all serve this special cake as a specialty. If you have the opportunity to visit Denmark, try the "open sandwich" to understand more about the traditional culinary life of Denmark.
