Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

The Danish Sandwich That GiveSmorre: Smørrebrød

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(Recipes coming soon! top row, from left to right: Egg and red onion, King prawn and Avocardo, Pickled herring salad, beetroot gravidlax and horseraddish.)

In Scandinavia earlier this year I was dying to get my hands of some traditional local cuisine to bring back home with me (that’s half the point of going on holiday, right?). I’d been warned that Scandinavia didn’t really have much of a traditional food scene so I was prepared for a little bit of a hunt. After said hunt and a couple of not so nice bites, I did find a more modern, emerging food scene and a couple of little gems. One of my favourite finds was Smørrebrød, which I came across in

Handmad, a handy bite to eat

Håndmad, a handy bite to eat

Torvehallerne (a really fab food hall), Copenhagen.
The word Smørrebrød basically translates as “buttered bread” but it doesn’t take a genius to see that it really is a lot more than that. It’s the more sophisticated, varied cousin of traditional British open top sandwiches or a hefty, filling version of a canapé, however is eaten in all different social situations. It can be broken down into two different categories, depending on how fancy or how practical the sandwich needs to be:

  • Håndmad
    Håndmad is the Danish version of finger food, and this mainly refers to sandwiches that can be eaten by hand without dropping all the toppings on

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    A Smørrebrød that seems to be over egging things a bit.

    yourself. This kind of Smørrebrød is eaten as part of a packed lunch, is sometimes more like an ordinary sandwich because in its most child friendly it is put between two bits of bread and called a klapsammen.

  • Festsmørrebrødet
    Festsmørrebrødet Or party sandwiches- this mainly refers to bread with different fillings piled high and are the most impressive form of Smørrebrød and really need to be eaten with a knife and fork to avoid making a mess. One of the oldest sources of this sandwich is one of Copenhagen’s biggest tourist attractions, Tivoli- the fantasy land/theme park. This just shows what an important part of Danish culture the (sort of) humble Smørrebrød has become.005

Although there are some well-known, traditional flavours of Smørrebrød, it can really consist of anything. Last night I decided to knock together a Smørrebrød platter using ingredients from my local Supermarket (I’m not traipsing round town finding speciality ingredients on my afternoon off). The flavours I made were pickled herring (actually a pretty traditional one), Boiled egg and red onion, Beetroot Gravidlax with horseradish and avocardo and king prawn (the least traditional…. but simple and delicious). All were on ryebread wich gives it a more traditional flavour than if served on ordinary sliced white. These little sandwiches tasted really special and was actually really substantial.

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This entry was posted on September 22, 2015 by in Thought For Food and tagged , , , , , , , , .
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