Time for lunch: Danish open sandwich
Traditionel Danish open sandwich Smørrebrød, everyone has a favorite or two. The usual starter is Herring, (sild), and snaps. Then comes the warm variants like meatballs with beetroots, fish with “remoulade” (tartar sauce), roasted pork with bacon rind and red cabbage, .. this listing of smørrebrød is becomming a bigger job than intended, i suggest that you take a look at the menu from the famous Danish chef Ida Davidsen, owner of the famous restaurant of the same name.
YUM this looks delicious! (Meatballs with beetroot?… I HAVE to try that soonest!)
Preserved beetroot / pickled beets it is! I am not sure about the translation, in Danish it is called Syltede rødbeder. That would be interesting to see and read about- if you make some one day. Thank you for commenting, Kiwidutch.
That is such beautiful food. People can assemble the same ingredients and combine them in the same proportions and still not achieve the sheer unpretentious beauty of those tiny sandwiches. A person must be a great nurturer to put together a plate in just that way–to feed the soul as well as the body. My compliments to the chef.
Oh ditto ditto ditto, Gerry! I am sitting here, looking at these images, and my tummy is *rumbling*rumbling*rumbling!! Can you hear it? I’m sure you can… What a delicious looking spread, Giiid!
Love the colours, arfully arranged, a feast for the eyes too. I would be in trouble though because I don’t like seafood.
Hi Erika. No problem about that seafood you don´t eat, you would of course get special treatment.
Nice to hear from you.
giiid, the foods look tasty and artistically arranged, I love the first shot.
This food was bought in a shop, and brought to the house of my mother in law. I think they made them nicely.
What a appetizing plate!! You have MUCH restraint to stop and photograph before devouring it all!
The most difficult was to hold back the other hungry guests.
yummy… send to me for New year party, Giiid
Very tasty looking, I would like to taste them all… with a preference for the rye bread and fish, seafood.
Seafood as the start, you would have a lot to choose between. Herring plain, salted, with currydressing, fried herring, red herring, all of them with onion, then comes the fried plaice, schrimps…I´m hungry now. I have to stop. Come to Denmark and find out more.
What a beautiful and colorful dish. Looks yummy!
A new restaurant making Danish “smørrebrød” are ready to open in New York.
nytimes wrote:
Below 14th Street
AAMANNS/COPENHAGEN Adam Aamann-Christensen is bringing a 35-seat version of his smorrebrod (open-face sandwich) restaurant from Copenhagen, with other Danish food and drink. (October): 13 Laight Street (Varick Street), TriBeCa.