I would argue, the most distinctive dish of my home country of Denmark, is ‘Smørrebrød’ – An open faced sandwich served on traditional danish rye bread.
Rugbrød is eaten by approximately 80% of all Danes, on any given day – It’s a slightly dense, sourdough bread from rye flour, often containing with a multitude of seeds and nuts and can be enriched with malt syrup or with beer as hydration.
The bread is generously buttered and topped with a litany of cold cut, seafood or even vegetarian toppings and festively decorated with befitting condiments and garnishes.
I know there’s a lot of pictures but feel free to ask about any given piece that may catch your fancy and I will elaborate.
Furthermore, I’d like to hear about how you do open faces sandwiches in your brethren nations – I might just end trying it!
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I would argue, the most distinctive dish of my home country of Denmark, is ‘Smørrebrød’ – An open faced sandwich served on traditional danish rye bread.
Rugbrød is eaten by approximately 80% of all Danes, on any given day – It’s a slightly dense, sourdough bread from rye flour, often containing with a multitude of seeds and nuts and can be enriched with malt syrup or with beer as hydration.
The bread is generously buttered and topped with a litany of cold cut, seafood or even vegetarian toppings and festively decorated with befitting condiments and garnishes.
I know there’s a lot of pictures but feel free to ask about any given piece that may catch your fancy and I will elaborate.
Furthermore, I’d like to hear about how you do open faces sandwiches in your brethren nations – I might just end trying it!
Sincerely yours,
The Great Dane.