Scandinavian smorrebrod are open-faced sandwiches invented by upper-class Danes during the 18th century. Smorrebrod toppings are almost limitless. The only key is to use the proper Smorrebrod bread (a dark sour rye or pumpernickel) that is thinly sliced about 1/8-inch thick and evenly slathered with real butter. Hard-crusted white breads may be used for cheese, or seafood toppings such as shrimp, lobster or smoked salmon. Following are several Smorrebrod ideas. Feel free to pick and choose the recipes that look that most interesting to you!
Smorrebrod Chicken Spread (Smørecreme af Hakket Kyllingebrød)
1cupcooked chicken and gibletschopped
1cuptoasted almondschopped
1teaspoononiongrated
1/2teaspooncurry powder
1/2cupmayonnaise
Smorrebrod Salmon Spread (Laks-Creme)
1 1/2cupscanned salmon
1/2cupmayonnaise
1 1/2tablespoonslemon juice
1pinchsalt white pepper
1/3cupsoft butter
1avocadopitted and mashed
Jarred Pimiento strips
Smorrebrod Beet Salad
6medium beets
1cupfinely slivered red cabbage
1/4cupminced red onion
3tablespoonsminced sweet gherkin pickles
1/2teaspoonkosher salt
1/8teaspoonground white pepper
1tablespoonapple cider vinegar
2cupssour cream
3tablespoonsprepared white horseradish
Smorrebrod Punch (Bryllupspunch)
6limes
1medium pineapple
sugar
1/2quartcognac
1/2quartrum
1quartteasweetened
2quartsclub soda
2quartschampagnechilled
Instructions
Traditional Smorrebrod Relish: Mix all ingredients. Store, covered, in refrigerator. Serve with the smørrebrød.
Beet Relish: Combine all ingredients in a small bowl and blend well. Chill thoroughly.
Smorrebrod Egg Sandwich: Cream the butter, add the chives and lemon juice and mix until very smooth. Spread on thinly sliced bread. Top with cheese slices. Cover with second slice of bread. Mix the chopped eggs, anchovies, minced onion, dry mustard and mayonnaise until smooth. Spread on top part of double decker. Sprinkle with paprika.
Smorrebrod Shrimp Butter Rejesmør : Cream butter. Grind the shrimp to a very smooth paste and mix with the butter, lemon juice and seasonings. Rub through a sieve until smooth. Spread on trimmed bread, shaped as you wish.
Smorrebrod Mashed Anchovies: Mix first three ingredients together well. Spread on dark bread and garnish with strips of pimiento.
Smorrebrod Chicken Spread: Mix the ingredients for each of these spreads well before spreading on openfaced sandwiches and garnishing.
Smorrebrod Salmon Spread: Mix half the salmon and the mayonnaise, a little of the lemon juice, salt and white pepper. Spread small slices of dark bread with butter and cover with mixture. Mix other half of the salmon with mashed avocado and spread on small rounds of white bread. Garnish with strips of pimiento.
Smorrebrod Beet Salad: Rinse beets and trim stems and roots. Wrap each beet in foil and bake at 350 F until tender, about 1 1/2 hours. Remove from the oven and let stand. Unwrap beets and slip the skins off. Dice into 1/4-inch cubes. Place beets in a large glass or plastic bowl. Add the cabbage, onion, gherkins, salt, pepper, and vinegar to the beets. Let sit 10 minutes. Combine the sour cream and horseradish. Just before serving, fold the dressing into the cabbage-beet mixture, adding more salt and pepper if needed. Serve at room temperature.
Smorrebrod Punch: Slice limes very thin. Peel the pineapple and slice it thin. Sprinkle sugar over fruits sparingly. Add cognac and rum. Mix well. Chill overnight. When ready to serve, add the sweetened tea, soda, and champagne. Serve in glasses over cracked ice.