Smørrebrød | |
Country: | Denmark |
Region: | Northern Europe |
Type: | Open sandwich |
Main Ingredient: | Danish: [[Rugbrød]], butter, cold cuts, pieces of meat or fish, cheese, spreads, and garnishes. |
Danish: Smørrebrød (in Danish pronounced as /ˈsmɶɐ̯ˌpʁœðˀ/; originally Danish: smør og brød, "butter and bread"[1]), smørbrød "butter bread" (Norwegian), or smörgås "butter goose" (Swedish), is a traditional open-faced sandwich[2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (Danish: [[rugbrød]], a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
Bread is a very important part of the Scandinavian diet, primarily Danish: rugbrød, which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain.[3] [4] Some toppings are served on Danish: franskbrød ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary.
Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called Danish: italiensk salat ('Italian salad'), remoulade or other thick sauces often top the layered open sandwich, which is usually eaten with utensils. It is custom to pass the dish of sliced bread around the table, and then to pass around each dish of toppings, and people help themselves.[5]
More festive meals can be loosely divided into courses: fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and fruit. One or several warm dishes are often served with the meats on special occasions, such as breaded plaice filet, fried Danish: [[Medisterpølse|medister]]|italic=yes sausage, Danish: [[frikadeller]] with pickled red cabbage, or Danish: mørbradbøf (pork tenderloin with sauteed onions or a creamy mushroom sauce). Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, like head cheese and Danish: æbleflæsk (lit. 'apple pork', roast pork or bacon in apple sauce). Summer offers lighter fare such as smoked mackerel, Danish: sommersalat (lit. 'summer salad', radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp.[6]
Hundreds of combinations and varieties of Danish: smørrebrød are available, and some traditional examples include:
The Dano-Norwegian poet Johan Herman Wessel (1742–1785) wrote a classic poem about smørrebrød:[7]