Monday, August 1, 2011

Let's Eat Some Smørrebrød

Smørrebrød (originally smør og brød; Danish for "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (literally "on-lay"), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This daily practice is the base on which the art of the famous Danish open sandwich, smørrebrød is created: A slice or two of pålæg is placed on the buttered bread, and then pyntet (decorated) with the right accompaniments, to create a tasty and visually appealing food item. - Wikipedia

In layman's term, a smørrebrød is an "open sandwich".

A typical smørrebrød would look like this:


I however managed to try to create my own version of smørrebrød in my own kitchen. The ingredients I used are not hard to find. I just went to the grocery in the ground floor of my office before I went home. I bought the following:

Wholegrain bread from Le Coeur de France
Red cabbage
Bacon sandwich spread
Cooked ham
Sugar snap peas
Iceberg lettuce
White onion
Egg (use hard boiled egg for this recipe)

Tip #1: When cooked, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot. (I did not do this though, maybe next time I will).

Tip #2: The perfect hard boiled egg can be had 10 minutes after the water starts to boil. Remove from heat and immediately place eggs under ice cold water or in a bowl of iced water to chill promptly to help yolks stay bright yellow.

I wiped about a teaspoon and a half of bacon sandwich spread over the wholegrain bread and then the red cabbage, iceberg lettuce, cooked ham, sugar snap peas, tomato, avocado, white onion and egg in layers. If you want to make your own open sandwich, feel free to be creative and come up with your own design.

Have you tried any variant of this dish?

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