Lëtz go Danish!

A bit of a Danish October on CLEW – let’s make a Danish classic – smørrebrød (open-faced sandwiches).

Danish rye breadFirstly, you’ll need some good, thinly sliced rye bread. Make it yourself, or get a good one from your local baker.



So many toppings, from simple classics to trendy gourmet. Here are some fairly simple suggestions based on recipes from Copenhagen’s smørrebrød queen Ida Davidsen (you might not want to count calories making these):

Smoked sausage & creamy spinach

Get some good quality smoked sausage from the butcher  (type saucisse de Lyon is used originally). Put sausage slices neatly in two rows on top of your piece of rye bread – be generous.

Add a stripe of warm, creamy spinach in the middle: Let finely chopped shallots and garlic simmer in butter or olive oil, add fresh spinach and cook until tender, then add a bit of cream and simmer briefly until thick, season with salt and pepper (roughly count 2 shallots / 1 clove garlic /1 dl cream per 250g spinach).

Decorate with fresh tomatoes.


Smoked herring, dill mayo & egg

Cut hard boiled eggs into 4 or 6 “boats” and place them neatly on your slice of bread.

Add a generous stripe of dill mayonnaise on one half: mix mayonnaise with HP sauce, Worcestershire sauce, Dijon mustard and lemon juice (about 1 ts  of each for 250g mayo), stir in crème fraîche and dill (roughly 2 tbs and 1 pot for 250g). Leave to cool for at least 30 min in the fridge before use.

Place a smoked herring fillet on the other half.

Top with shredded radish and finely chopped chives.


Salami & egg

Place some slices of nice salami on the bread.

Cut hard boiled eggs int 6 “boats” and arrange them in a fan on top of the salami.

Add a stripe of remoulade in the middle, a stripe of finely chopped red onion (about 1 tbs) next to it and top with chopped parsley (about 1 tbs).


And let’s end this smørrebrød special with sophistication:

Crab, white wine potatoes & aïoli

Place about 8 slices of potatoes boiled in half/half water and white wine with a dash of vinegar and some salt (prick them with a fork when they’ve come to a boil and leave to cool first)

Add a stripe of aïoli in the middle.

Place crab meat on one side of the aïoli and salmon roe on the other.

Top with dill.


Remember, be generous! Enjoy! And when in Copenhagen, go visit Ida Davidsen!


By Unni Holtedahl (not Danish), October 2014


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