Open Faced Roast Beef Sandwich Restaurant

Open up-faced sandwich found in Danish and Norwegian cuisine

Smørrebrød

A selection of Danish smørrebrød . Here nighttime rye bread covered with salmon topped with either remoulade or prawns. In the background are other kinds.
Type	Open sandwich
Place of origin	Kingdom of denmark, Norway
Region or land	Northern Europe
Principal ingredients	Rugbrød , butter, cold cuts, pieces of meat or fish, cheese, spreads, and garnishes.
Cookbook: Smørrebrød Media: Smørrebrød

Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød , "butter and bread"^[1]) is a traditional open-faced sandwich^[two] in the cuisines of Kingdom of denmark, Norway and Sweden that unremarkably consists of a piece of buttered rye bread ( rugbrød , a dumbo, dark brown bread), topped with commercial or bootleg common cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.

Bread [edit]

Bread is a very of import office of the Scandinavian table, primarily rugbrød , which is sourdough rye bread. It is a dark, heavy staff of life which is often bought sliced, in varieties from low-cal-coloured rye to very dark, and from refined to whole-grain.^{[3] [4]} Information technology forms the basis of Smørrebrød , which is closely related to the Swedish smörgås . Some toppings are served on franskbrød (lit. transl.  French bread), a very light, crusty wheat bread. The staff of life is normally buttered, though for some variants, a spread of lard is customary.

Toppings [edit]

Smørrebrød (open sandwich), Left: Roast beef with remoulade, love apple and shredded horseradish on Danish rye bread Right: Egg, prawns, lemon and mayonnaise on white bread

Dark rye bread topped with breaded fish, salad, cucumber, shrimps, black lumpfish roe, and lycopersicon esculentum.

Traditional toppings include pickled herrings (patently, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or candy meat in thin slices, or smoked fish such as salmon; mackerel in love apple sauce; pickled cucumber; boiled egg, and rings of reddish onion. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. "Italian salad"), remoulade or other thick sauces oft pinnacle the layered open up sandwich, which is usually eaten with utensils. Information technology is custom to pass the dish of sliced breads effectually the table, and then to pass around each dish of toppings, and people assist themselves.^[5]

More festive meals tin can exist loosely divided into courses: Fish toppings starting time (such as herring, shrimp, or smoked salmon) followed past cold cuts and salads, and finally cheese with bread or crackers and a little fruit. One or several warm dishes are oftentimes served with the meats on special occasions, for example: breaded plaice filet, fried medister sausage, frikadeller with pickled red cabbage, or mørbradbøf (pork tenderloin with sauteed onions or a creamy mushroom sauce). Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, similar head cheese and æbleflæsk (lit. "apple pork", roast pork or bacon in apple sauce). Summer offers lighter fare such every bit smoked mackerel, sommersalat (lit. "summer salad", radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp.^[vi]

Hundreds of combinations and varieties of Smørrebrød are available, and some traditional examples include:

• Dyrlægens natmad (Danish: Veterinary's midnight snack) — on a piece of dark rye bread, a layer of liver pâté, topped with a piece of table salt beef and a piece of meat aspic. This is all busy with raw onion rings and garden cress.
• Eel — smoked eel on nighttime rye bread, topped with scrambled eggs and sliced radishes or chopped chives.
• Leverpostej — warm rough-chopped liver pâté served on night rye bread, topped with bacon, and sautéed mushrooms.
• Roast beefiness — thin sliced and served on night rye staff of life, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion.
• Eggs & prawns — Thin slices of egg and prawns on either rye bread or white bread topped with tomato, mayonnaise, lemon and decorated with garden cress.
• Roast pork — thin sliced and served on nighttime rye bread, topped with red sweet and sour cabbage, thinly-sliced pickles and decorated with a slice of orange.
• Salmon — slices of cold-smoked salmon or gravlax (cured salmon) on white bread, topped with shrimp and decorated with a slice of lemon and fresh dill.
• Spiced meat roll - thin sliced cold cut and garnished with a thick slice of sky, raw onion rings and garden cress.
• Stjerneskud (lit. "meteor") — on a base of operations of buttered white staff of life, 2 pieces of fish: a piece of steamed white fish on one half, a piece of fried, battered plaice on the other half. On height is piled a mound of shrimp, which is and so busy with a dollop of mayonnaise, ruby caviar, and a lemon slice.
• Tartar — raw lean beef mince with salt and pepper, served on dark rye bread, topped with raw onion rings, grated horseradish and a raw egg yolk.

A lavish piece of eating house Smørrebrød can almost exist a meal unto itself, whereas everyday toppings are much simpler and oft ungarnished.

In literature [edit]

The Dano-Norwegian poet Johan Herman Wessel (1742-1785) wrote a classic poem about smørrebrød:^[7]

At Smørrebrød er ikke Mad,

Og Kierlighed er ikke Had,
Det er for Tiden hvad jeg veed

Om Smørrebrød og Kierlighed.

That Smørrebrød is not food,

and honey is non hate,
that is so far all I know

nigh Smørrebrød and love.

Come across as well [edit]

• Smörgåsbord
• Tapas

References [edit]

1. ^ "Give-and-take origin of "smørrebrød"". Collins Dictionary.
2. ^ Stanley Mills Hagart, Darwin Porter (1979). Scandinavia on $20 a day. p. 20.
3. ^ Mellish, Yard.X. (2014). How to Live in Denmark: A Humorous Guide for Foreigners and Their Danish Friends. Primedia E-launch LLC. ISBN978-ane-63315-290-8 . Retrieved February 7, 2015.
4. ^ Sheraton, M. (2015). 1,000 Foods To Swallow Earlier You Die: A Food Lover's Life List. Workman Publishing Company. p. 0. ISBN978-0-7611-8306-8 . Retrieved Feb 7, 2015.
5. ^ Danish Smorrebrod (Open sandwiches) with remoulade in Carolines Cooking
6. ^ Open faced sandwiches - Smorrebrod – Danish food past Adina in Where is my Spoon ?
7. ^ Forfatterportræt Wessel, Danish Literature Annal. Accessed on 19 November 2015.

Literature [edit]

• Katrine Klinken, Smørrebrød – Danish open, Thaning & Appel, 2008.
• Ida Davidsen and Mia Davidsen, Open your heart to the Danish open – : the Davidsen dynasty and their best recipes, Lindhardt og Ringhof, 2006. ISBN 978-87-614-0400-8.
• Inge Lotz, Danish open sandwiches, Aschehoug Fakta, 1997. ISBN 87-7512-668-0.
• Troelsø, Ole (2012), Smørrebrød i Danmark - Stederne, stykkerne og historien, København: Forlaget Lucullus, ISBN 9788799551606.
• Dine with the Danes Video of Danish open-face up sandwiches

Wikimedia Commons has media related to Smørrebrød.

peacheygroul2000.blogspot.com

Source: https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d

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