Search results
Results from the WOW.Com Content Network
Open sandwiches (smörgås) are one of my favourite Swedish items of food and also one of the simplest things to create. You don’t need a recipe for them, it’s really just about using your favourite kind of bread and adding the toppings (pålägg) that you want to go on it.
For their midday meal, they packed open-faced sandwiches of rugbrød spread with butter or animal fat topped with meats, fish, or dinner leftovers.
The Danish open-faced sandwich consists of a base of rugbrød (rye bread), a main component (usually meat or fish), and garnishes to create the perfect balanced bite! Our recipe includes a list of ingredients to create 9 different versions of smørrebrød.
Scandinavian Open-Face Sandwiches Enjoy my veganized versions of these classic open-face sandwich toppings often seen in Nordic cafes and bakeries across the countries; pickled herring, smoked salmon, scrambled eggs, and much more.
We call them Buttered Bread (Smørrebrød). You’re the ones who call them sandwiches. Anyway, we digress from the history lesson…. While open sandwiches are common place in Norway and Sweden, it is in Denmark where the whole thing really took off and became a showcase for the food culture.
The creamy condiment—briny and a little sweet, with a mildly fishy flavor—contains smoked cod roe, salt, sugar, and tomato paste. Use it as Scandinavians do, spread on bread or crackers or ...
Smørrebrød is frequently prepared simply at home for lunch or a light supper. An open faced Danish sandwich made at home might be as basic as a buttered slice of rye bread and a few slices of cheese or last night's leftovers arranged on top.