Danes are known for their open sandwiches or as we call it in Denmark smørrebrød. Smørrebrød is a fancy version of a sandwich decked and decorated sky high with different toppings. It is a tradition to eat smørrebrød at Easter and Christmas. For a non Danish person this is a bit complex as certain foods goes together and others should never touch each other. To make things more complicated everything is served deconstructed so you have to know how to put the right foods together. We are pretty particular about that.
What is great about smørrebrød is the the different components that just goes so well together. Each kind of smørrebrød have different components that just makes all the flavors goes together. It should be on your to do list to try if you ever visit Denmark.
The first time that I took my husband to Nyhavn, an area down the harbor front where there are lots of restaurants and people, I did the mistake of buying a deconstructed plate of smørrebrød and my husband immediately started mixing everything together with no sense of how things were suppose to be enjoyed. We got some big eyes at our table next to us as they were giggling and eyeing the American for the way he was eating. He learned very quickly after that.
The traditional way of eating smørrebrød is to start with the sea food, and then move on to the meats. My favorite seafood smørrebrød is pickled herring and although that doesn't sound very appealing it is quite delicious if you enjoy it like the Danes. Take a piece of rye bread, butter it if you like, add pickled herring, a dollop of curry salad and top it with a half egg and some thinly sliced red onion. YUM! The most important part is to sip some Aquavit with your pickled herring because that goes really well together and is a must.
The curry egg salad is also perfect to put in your regular sandwich if the above sounds crazy to you. We suggest eating these with our Rye + Sea Salt Nordic Crisps to lower the carb intake.
Photo credit to @erikarojasphotos
Curry Egg Salad Ingredients:
- 150g (5.25 oz) crème fraîche (you can substitute with sour cream)
- 1 teaspoon Madras curry powder
- 1/2 teaspoon coarse sea salt and some cracked pepper
- 1 egg, boiled
- 100g (3.5 oz) Granny Smith apple preferred
- In a small bowl mix, crème fraîche, curry powder, salt and pepper.
- Cut the apple in small squares along with the egg and mix it in the crème fraîche.
Serving suggestions: Top the curry salad on a Nordic crisps or a slice of Nordic rye bread with some egg, a slice of cucumber and red onion.