Smørrebrød
/ˈsm3rəbryð/
noun:
1. an assortment of open-faced sandwiches consisting as of fish, meat paste, or vegetables on slices of buttered bread, as served in Denmark and other Scandinavian countries
“Lagom- Swedish word meaning, not too little, nor too much, just right.”
Recipe:
/ˈresəˌpē/
1 Loaf Pumpernickel
1 tbsp Horseradish
1/2 cup Sour Cream
1/2 cup mashed potato
Dill
Lemon
Salmon Roe
1-3 Sliced Radish
Edible Flowers
Pickled Herring
Dijon
2 Beets
Sliced Red Onion
Anchovies
2 Soft boiled eggs
Rocket ( Arugula)
2 Beefsteak Tomatoes
2 tablespoons Mayonnaise
Avocado
I have to say, if you’re into weird sh*t like I am, this is one of the most fun snacks, dinner, appetizer ideas ever. I wish I could give you a definitive recipe, but my boyfriend and I completely went rogue on this one and loaded these toasts with a little bit of everything. What I will do is recommend our favorite concoctions.
The Salmon Smorrebrod
Take half a cup of sour cream mixed with half a cup of mashed potato. Add in your horseradish. Layer onto the pumpernickel by starting with your spread, followed by smoked salmon, radish slices, salmon roe and dill.
The Pickled Herring
Mix together half a cup of beet puree with half a cup of sour cream and 1 tablespoon of whole grain dijon mustard. Layer with cucumber, red onion, chopped egg, pickled herring and flowers.
The Anchovy
Grill up some Tomato slices for 6 minutes on 400° with olive oil salt and pepper. Mashed Avocado with lemon, salt and pepper will be your base. Layer the rocket on top of the avocado and stack your tomato followed by anchovy slices. In a plastic baggy mix mayonnaise with a tsp of garlic and one small squeeze of lemon juice. Cut the corner of the bag to create a pipe and drizzle it on top.
These were our top three! Feel free to add literally anything. We had some olives involved, Fresno hot peppers, get fancy with it and get creative. You can’t go wrong and most people will be super impressed by your awesome Scandinavian food knowledge.