Showing posts with label smørrebrød. Show all posts
Showing posts with label smørrebrød. Show all posts
Sunday, October 5, 2014
Smørrebrød Danish Open Face Pastrami Sandwich with home made Horseradish Cream Topping recipe
Our family loves the Danish open face pastrami sandwich. To give the pastrami sandwich a twist we make a homemade horseradish topping (peberrod sovs) for the sandwich. (Check out our easy homemade horseradish creamy topping recipe below!) While the combination of ingredients in this recipe may seem a bit odd, we assure you that the flavors are nice together!
There are a variety of Danish dishes that uses horseradish. Many Danish families have gardens and grow their own horseradish for their Danish dishes. Homegrown horseradish has a clear, fresh taste and packs more zing. If you decide to grow your own horseradish, youll be pleasantly surprised how easy it is to grow it. Horseradish is rank in the top five easiest-to-grow food plants, because it thrives in almost any condition. So, we look forward to having fresh horseradish each summer.
During the cold, dark winter months locally grown fresh produce can be pretty hard to come by. So, another alternative is to buy the horseradish in a jar at the grocery store. This is fine, but it does not have quiet the same characteristic taste as fresh summer horseradish. Our homemade Horseradish Cream Topping below uses the store bought horseradish in a jar. When we get closer to the summer months, we hope to go over how to grown and use fresh horseradish.
Depending how busy you are you can make everything the same day or over a 2 day period. We have included our YouTube video of how we made the Danish Open Face Pastrami Sandwich with home made Horseradish Cream Topping below.
First Step is to make the homemade Horseradish Cream Topping
Horseradish Cream Topping is very easy to make.
Horseradish Cream Topping Ingredients:
* 1 cup of fresh whip cream
* 2 - 3 tablespoons of horseradish from a jar
Kitchen Tools:
* Bowl
* Spoon
* Meauring Cup
* Hand mixer
First whip the cream until it is fluffy. Then add into the bowl two to three tablespoons of horseradish. If you like a stronger horseradish flavor, you can add more to taste. Mix the ingredients in the bowl with a spoon.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Second step is to make the Open Face Pastrami Sandwich with Horseradish Cream Topping
The Open Face Pastrami Sandwich is very easy to make. We either have this open face sandwich either for lunch, diner or part of a larger smørrebrød.
Ingredients:
* 2-3 slices of whole wheat bread (a rye bread is fine too)
* European style butter
* 3 or 4 pieces of pastrami
* horseradish cream topping
* parsley snippings
Instructions:
Spread on the whole wheat bread with butter. Layer the bread with either 3 or 4 pieces of pastrami across the bread. Add one or two tablespoons of Horseradish Cream Topping on the pastrami. Garnish with snippings of parsley. The parsley gives the open face sandwich extra color. You can add tomato slices of taste and color too.
The sandwich has to be eaten with a knife and fork too. The drink of choice is a good Danish beer! If you are having a formal Smorrebrod, we usually serve the open face sandwich on a Royal Copenhagen plate.
Smorrebrod Trivia: Did you know that in the 19thc. Denmarks Smørrebrød custom became popular & convenient. Over the years, smørrebrød developed into an art form with local food attractively presented.
We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Pastrami sandwich with our homemade horseradish topping video and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
There are a variety of Danish dishes that uses horseradish. Many Danish families have gardens and grow their own horseradish for their Danish dishes. Homegrown horseradish has a clear, fresh taste and packs more zing. If you decide to grow your own horseradish, youll be pleasantly surprised how easy it is to grow it. Horseradish is rank in the top five easiest-to-grow food plants, because it thrives in almost any condition. So, we look forward to having fresh horseradish each summer.
During the cold, dark winter months locally grown fresh produce can be pretty hard to come by. So, another alternative is to buy the horseradish in a jar at the grocery store. This is fine, but it does not have quiet the same characteristic taste as fresh summer horseradish. Our homemade Horseradish Cream Topping below uses the store bought horseradish in a jar. When we get closer to the summer months, we hope to go over how to grown and use fresh horseradish.
Depending how busy you are you can make everything the same day or over a 2 day period. We have included our YouTube video of how we made the Danish Open Face Pastrami Sandwich with home made Horseradish Cream Topping below.
First Step is to make the homemade Horseradish Cream Topping
Horseradish Cream Topping is very easy to make.
Horseradish Cream Topping Ingredients:
* 1 cup of fresh whip cream
* 2 - 3 tablespoons of horseradish from a jar
Kitchen Tools:
* Bowl
* Spoon
* Meauring Cup
* Hand mixer
First whip the cream until it is fluffy. Then add into the bowl two to three tablespoons of horseradish. If you like a stronger horseradish flavor, you can add more to taste. Mix the ingredients in the bowl with a spoon.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Second step is to make the Open Face Pastrami Sandwich with Horseradish Cream Topping
The Open Face Pastrami Sandwich is very easy to make. We either have this open face sandwich either for lunch, diner or part of a larger smørrebrød.
Ingredients:
* 2-3 slices of whole wheat bread (a rye bread is fine too)
* European style butter
* 3 or 4 pieces of pastrami
* horseradish cream topping
* parsley snippings
Instructions:
Spread on the whole wheat bread with butter. Layer the bread with either 3 or 4 pieces of pastrami across the bread. Add one or two tablespoons of Horseradish Cream Topping on the pastrami. Garnish with snippings of parsley. The parsley gives the open face sandwich extra color. You can add tomato slices of taste and color too.
The sandwich has to be eaten with a knife and fork too. The drink of choice is a good Danish beer! If you are having a formal Smorrebrod, we usually serve the open face sandwich on a Royal Copenhagen plate.
Smorrebrod Trivia: Did you know that in the 19thc. Denmarks Smørrebrød custom became popular & convenient. Over the years, smørrebrød developed into an art form with local food attractively presented.
We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Pastrami sandwich with our homemade horseradish topping video and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Wednesday, September 10, 2014
Smørrebrød Dansk Leverpostej Sandwich Two delicious Danish Open Face Liverwurst Sandwiches
There are many other countries that make similar open face sandwiches such as in Denmark, Norway, Sweden and Germany! There are different liverwurst recipes using specific ingredients such as onion or bacon. Liverwurst recipes are known by its own region with in a country. The Danish liverwurst has a specific flavor not found in other countries. If you are unable to get the Danish liverwurst, feel free to try other type of delicious liverwursts too. There are many other great liverwursts to try.
In Denmark, everyone eats liverwurst and it is called leverpostej. It is the Danes favorite spread. Leverpostej is found in all of the Danish grocery stores, butcher shops, restaurants and homes. It is very easy to get leverpostej because of its popularity.
Leverpostej dates back to the late 1800s in Denmark. The leverpostej sandwich developed over the years from a plain sandwich with just one topping to an elaborate Smørrebrød creation. The versatile spread can be served warm, cold, sliced or spread on bread. However most leverpostej sandwiches are made with rye bread. A traditional leverpostej has assorted toppings and in Danish it is called pålæg. What is great with a leverpostej sandwich is you can create your own personalized sandwich by adding your favorite topping such as pickled beets, crispy fried onions, mushrooms, cucumbers. We have included our YouTube video of how we made two different kinds of leverpostej open face sandwiches.
Our first leverpostej open face sandwich is the most typical combination using bacon and fried mushrooms. Before making this Leverpostej sandwich you will need to do a little pålæg prepping.
First Step is to make Bacon and Fried Mushroons
A traditional way to make the pålæg is to fry the bacon then fry the mushrooms in the bacon fat. Frying bacon requires time and attention but will melt the enough fat to use for the mushrooms. (Plus, nothing smells better than frying bacon in a pan in the kitchen.)
Ingredients:
*bacon
*chopped mushrooms (either fresh or canned is fine)
Kitchen Tools:
*flat frying pan (preferably cast iron pan)
*papertowel to soak the grease
*a tool to flip the bacon such as a fork
Start with a flat frying pan. Place enough bacon in the pan to fill it up, but not so much so that it overlaps. If it overlaps there will be sections of the bacon that isnt cooked. Once your bacon has reached a level of crispiness that is to your liking, offload it onto paper towels to soak up some of the remaining grease Then, add chopped mushrooms quickly in the bacon fat to fry the mushrooms. Dont over cook it. You just want to fry these quickly. Once ready remove the mushrooms from the pan.
Second Step is to make the Danish Open Face Leverpostej Sandwich
The Open Face Leverpostej Sandwich is very easy to make. We either have this open face sandwich either for lunch, diner or part of a larger smørrebrød.
Ingredients:
* 1 piece of rye bread
* European style butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 or 2 pieces of crispy bacon
* 1 or 2 tablespoons of fried mushrooms
* 1 or 2 slices of pickles
Now we are ready to make the leverpostej sandwich. Before adding a topping (pålæg), smear the rye bread with a spreadable butter. Add two to three slices of leverpostej across the rye bread. On one half of the bread add a crispy bacon. On the other side of the bread add fried mushrooms and slices of pickles.
This sandwich has to be eaten with a knife and fork too. The drink of choice is a good Danish beer! If you are having a formal smorrebrod, we usually serve the open face sandwich on a Royal Copenhagen plate.
Below is a YouTube video on how to make both Leverpostej Sandwiches.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Smorrebrod Trivia: Did you know that in Danish pickled beets is syltede rødbeder?
Second Sandwich Leverpostej Sandwich with apples, prune and beets.
This sandwich you will need to do a little pålæg prepping. First, you will need to poach an apple in sugar water.
Ingredients
* 1 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
* 1 cup water
* 1/4 cup of sugar
* 1 prune
Combine sugar and water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add peeled apple; reduce heat to low and simmer, occasionally rotating the apple, until tender when pierced with a sharp knife, 25–30 minutes. Using a slotted spoon, transfer the apple to a plate and set aside. Then, add a prune in the center of the cooled off apple.
Ingredients
* 1 piece of rye bread
* European style or spreadable butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 poached apple with prune
* 3 or 4 slices of pickled beets
Now, you are ready to make your sandwich. Before adding a topping (pålæg), smear the rye bread with butter. Lay over the rye bread two to three slices of leverpostej. On one side of the bread add the poached apple with a prune. On the other side of the bread add 3 to 4 slices of pickled beets. It is that easy! Now you are ready to eat!
If you need to make a quick sandwich, it is very common to only have a single topping. Leverpostej with pickled beets is very common on. Many times in a rush we just open a can of beets and use several slices of beets on our sandwich.
Scandinavian ways to spell liverwurst:
We hope you enjoyed both our recipe and video on how to make the Smørrebrød Danish Open Face Leverpostej sandwich! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
 | |
| Two delicous Danish Leverpostej Open Face Sandwiches |
In Denmark, everyone eats liverwurst and it is called leverpostej. It is the Danes favorite spread. Leverpostej is found in all of the Danish grocery stores, butcher shops, restaurants and homes. It is very easy to get leverpostej because of its popularity.
Leverpostej dates back to the late 1800s in Denmark. The leverpostej sandwich developed over the years from a plain sandwich with just one topping to an elaborate Smørrebrød creation. The versatile spread can be served warm, cold, sliced or spread on bread. However most leverpostej sandwiches are made with rye bread. A traditional leverpostej has assorted toppings and in Danish it is called pålæg. What is great with a leverpostej sandwich is you can create your own personalized sandwich by adding your favorite topping such as pickled beets, crispy fried onions, mushrooms, cucumbers. We have included our YouTube video of how we made two different kinds of leverpostej open face sandwiches.
Our first leverpostej open face sandwich is the most typical combination using bacon and fried mushrooms. Before making this Leverpostej sandwich you will need to do a little pålæg prepping.
First Step is to make Bacon and Fried Mushroons
A traditional way to make the pålæg is to fry the bacon then fry the mushrooms in the bacon fat. Frying bacon requires time and attention but will melt the enough fat to use for the mushrooms. (Plus, nothing smells better than frying bacon in a pan in the kitchen.)
Ingredients:
*bacon
*chopped mushrooms (either fresh or canned is fine)
Kitchen Tools:
*flat frying pan (preferably cast iron pan)
*papertowel to soak the grease
*a tool to flip the bacon such as a fork
Start with a flat frying pan. Place enough bacon in the pan to fill it up, but not so much so that it overlaps. If it overlaps there will be sections of the bacon that isnt cooked. Once your bacon has reached a level of crispiness that is to your liking, offload it onto paper towels to soak up some of the remaining grease Then, add chopped mushrooms quickly in the bacon fat to fry the mushrooms. Dont over cook it. You just want to fry these quickly. Once ready remove the mushrooms from the pan.
Second Step is to make the Danish Open Face Leverpostej Sandwich
The Open Face Leverpostej Sandwich is very easy to make. We either have this open face sandwich either for lunch, diner or part of a larger smørrebrød.
Ingredients:
* 1 piece of rye bread
* European style butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 or 2 pieces of crispy bacon
* 1 or 2 tablespoons of fried mushrooms
* 1 or 2 slices of pickles
 |
| Upclose photo of the Leverpostej with Fried Mushrooms & Bacon |
Now we are ready to make the leverpostej sandwich. Before adding a topping (pålæg), smear the rye bread with a spreadable butter. Add two to three slices of leverpostej across the rye bread. On one half of the bread add a crispy bacon. On the other side of the bread add fried mushrooms and slices of pickles.
This sandwich has to be eaten with a knife and fork too. The drink of choice is a good Danish beer! If you are having a formal smorrebrod, we usually serve the open face sandwich on a Royal Copenhagen plate.
Below is a YouTube video on how to make both Leverpostej Sandwiches.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Smorrebrod Trivia: Did you know that in Danish pickled beets is syltede rødbeder?
Second Sandwich Leverpostej Sandwich with apples, prune and beets.
This sandwich you will need to do a little pålæg prepping. First, you will need to poach an apple in sugar water.
Ingredients
* 1 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
* 1 cup water
* 1/4 cup of sugar
* 1 prune
Combine sugar and water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add peeled apple; reduce heat to low and simmer, occasionally rotating the apple, until tender when pierced with a sharp knife, 25–30 minutes. Using a slotted spoon, transfer the apple to a plate and set aside. Then, add a prune in the center of the cooled off apple.
Ingredients
* 1 piece of rye bread
* European style or spreadable butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 poached apple with prune
* 3 or 4 slices of pickled beets
Now, you are ready to make your sandwich. Before adding a topping (pålæg), smear the rye bread with butter. Lay over the rye bread two to three slices of leverpostej. On one side of the bread add the poached apple with a prune. On the other side of the bread add 3 to 4 slices of pickled beets. It is that easy! Now you are ready to eat!
 |
| Danish Open Face Leverpostej Sandwich with Poached Apple and Beets |
If you need to make a quick sandwich, it is very common to only have a single topping. Leverpostej with pickled beets is very common on. Many times in a rush we just open a can of beets and use several slices of beets on our sandwich.
Scandinavian ways to spell liverwurst:
- Danish - leverpostej
- Icelandic - lifrarkæfa
- Norwegian - lifrarkæfa
- Swedish - leverpastej
- Finnish - maksapasteija
We hope you enjoyed both our recipe and video on how to make the Smørrebrød Danish Open Face Leverpostej sandwich! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Tuesday, September 9, 2014
How to Make Danish Fried Onions ! Amazing for hamburgers Smørrebrød Bløde Stegte Løg
Danish pan fried onions are absolutely delicious! If you plan to make Danish hamburgers (Hakkebøf), you need to make the pan fried onions first to give the hamburgers a nice flavor.
What you will need to make Danish Fried Onions
Read more »
What you will need to make Danish Fried Onions
- 2 to 3 large white onions. it really depends on the size of the onions
- 1 to 2 tablespoons of butter
- a sharp knife
- cutting board
- a frying pan
- a spatula
Instructions
- You want the kind that are free of blemishes and that are heavy and firm.
Chill them first -- cold onions will be nicer on your eyes. - Peel the onions and slice them thinly with a sharp knife.
- Make sure your pan gets hot before you start.
- Then, add butter or oil into the frying pan. Put in enough to spread all over the bottom of the pan. Traditionally we use butter or margarine when making these onion. However you can use oil too.
- Once the pan is hot enough, add the onions into the pan. Leave these on the frying pan for a few minutes until these are nice and brown. Fry the onions on low heat.
- Stir the onions in the pan so they dont stick. Also, you dont want half to be white and raw and the other half almost black or burn. So keep pushing the onions around. You might need to add more butter and oil.
- Total time should take around 5-7 minutes. These will become creamy, sweet, soft and golden. If you like the onions browner, keep stirring these in the pan. Eventually these will burn real fast if you keep these on the pan too long.
- When ready, set the onions aside until you are ready to serve your meat dish.
Pan fried onions provides the perfect savoury flavor for meat dishes such as steaks, frikadeller and hakkebøf. If you make enough Danish pan fried onions, it is great as a left over food for a Danish Smørrebrød the next day. Also, we love to add the delicious onions with sauté mushrooms, potatoes and on steaks. It really tastes great with so many dishes and ingredients. If you never had tried pan fried onions, give it a try!
Tuesday, August 12, 2014
Smørrebrød Danish Open Sandwich Shrimp Asparagus Sandwich for lunch supper hors doeuvres
The shrimp (rejer) salad sandwich is great for both as a standard sandwich or as small appetizer at your next gathering.
Ingredients:
* 2 -3 slices of white bread (Italian or French)
* butter (European-style butter is easier to spread)
* 2 large pieces Boston or Romaine lettuce leaves
* 6 ounces small baby shrimp (larger shrimp cut into smaller pieces)
* 4 or 5 large tablespoons of mayonnaise
* 7-9 long spears of white or green asparagus
* black pepper to taste
* a couple drops of Worcestershire sauce (lemon juice is another option)
* chopped parsley or dill for taste & decoration
* -1 lemon wedge slice for garnish
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instructions:
You will need 7 or 9 strips of white asparagus and cut into smaller pieces and add into in a bowl. White asparagus is the most traditional for this sandwich. Add either small size shrimps or cut larger shrimps into smaller pieces into a bowl. Add 4 or 5 large tablespoons of mayonnaise. Mix everything together. Add either a couple drops of Worcestershire sauce (lemon juice is another option).
Next spread butter onto either a slice of French or Italian bread. Place several pieces of either Boston or Romaine lettuce leaves on the bread. Scoop several spoonfuls of the shrimp asparagus mixture onto the lettuce. For both decoration and taste add several slices of asparagus on top. Garnish with a wedge of lemon and chopped dill or parsley.
Serve on plate with silverware. It is a great sandwich for either lunch or dinner. If need you desire to serve this as an appetizer, slice the bread into smaller pieces.
We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Sandwich Shrimp (Rejer) & Asparagus Sandwich and recipe! This is a delicious traditional smorrebrod and easy to make.
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Friday, August 8, 2014
Smørrebrød Danish Frikadeller Quick Easy Open Face Meatball Sandwich for Lunch Dinners
In Danish homes if there are leftovers from the frikadeller dinner, all of the leftovers are used the next day for the Danish Smørrebrød. This is traditional Danish. Danes try not to waste food and fine opportunities to use everything for another meal. With a frikadeller dinner the leftovers typically are of course the Danish meatballs (frikadeller) Also the Danish red cabbage (rødkaal) and Danish cucumber salad (agurksalat) which both to be used as the sweet and sour pålæg (toppings) for the sandwiches. These toppings compliments the savory frikadeller
First Open Face Sandwich is Frikadelle with Cucumber Salad on Top
Ingredients:
When you are ready to sit down to have smørrebrød, the first thing to do is butter a pice of dark Danish rye bread. Then, place a couple of sliced meatballs. To garnish the frikadeller place on top crunchy cucumber salad (arguksalat). What tastes delicious with a frikadeller open face sandwich is a lager beer.
Second Open Face Sandwich is Frikadelle with Red Cabbage and a Pickle on Top
Ingredients:
Before adding a topping (pålæg) on the second open face sandwich, smear the dark rye bread with butter and place a couple of sliced Danish meatballs on it. Then, garnish on top of the frikadeller one or two heaping spoons of Danish red cabbage. Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Our channel has videos including
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
 |
| Left: frikadelle sandwich with cucumber salad Right:frikadelle sandwich with red cabbage and a pickle |
First Open Face Sandwich is Frikadelle with Cucumber Salad on Top
Ingredients:
- 1 piece of rye bread
- European style butter
- 1 or 2 Danish meatballs (frikadeller)
- 1 or 2 tablespoons of Danish cucumber salad (agurksalat)
When you are ready to sit down to have smørrebrød, the first thing to do is butter a pice of dark Danish rye bread. Then, place a couple of sliced meatballs. To garnish the frikadeller place on top crunchy cucumber salad (arguksalat). What tastes delicious with a frikadeller open face sandwich is a lager beer.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Second Open Face Sandwich is Frikadelle with Red Cabbage and a Pickle on Top
Ingredients:
- 1 piece of rye bread
- European style butter
- 1 or 2 Danish meatballs (frikadeller)
- 1 or 2 tablespoons of the Danish red cabbage (rødkaal)
- 1 pickle
Before adding a topping (pålæg) on the second open face sandwich, smear the dark rye bread with butter and place a couple of sliced Danish meatballs on it. Then, garnish on top of the frikadeller one or two heaping spoons of Danish red cabbage. Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Our channel has videos including
- how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
- how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
- how to make aeblskiver (æbleskiver)
- how to make Danish Christmas Klejner
- how to make easy Danish cucumber salad (arguksalat)
- how to make Danish sugar browned potatoes (brunede kartofler)
- how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Sunday, July 6, 2014
Homemade Curry Herring Salad and Danish Curry Herring Open Face Sandwich Smørrebrød Karry Sild
Todays blog is about both making the traditional Danish Curry Herring (Karry Sild) Salad and the Curry Herring Open Face Sandwich. Depending how busy you are you can make everything the same day or over a 2 day period. We have included our YouTube video of how we made the Curry Herring Salad and the Curry Herring Open Face Sandwich too.
First step is to make the homemade Curry Herring Salad
Curring Herring Salad is very easy to make. While the combination of ingredients in this recipe may seem a bit odd, we assure you that the flavors are nice together!
Ingredients:
* 3 ounces of chopped pickled herring (Look for jarred fillet pieces of herring sold in the refrigerated section of the supermarket.)
* 1 small chopped white onion
* 1 chopped hard boiled egg
* 1/4 cup of chopped apple
* 1/4 cup of chopped celery
* 1/2 cup of mayonnaise
* 1/2 cup of sour cream
* 1 teaspoon of curry (if you like a stronger taste, you can add more curry)
Kitchen Tools:
*Bowl
*Spoon
*Meauring Cup
*Double Mezzaluna
Instructions to make the salad:
We usually can find the pickled herring in the refrigerated section of the supermarkets. Rinse, drain, and pat dry the herring. If need be, cut the herring into smaller pieces. Put the herring in a bowl.
Then, chop a small onion, celery and apple with a Double Mezzaluna and add into the bowl. The sweet crunch of the apple and smooth spice of the curry nicely supports the herring.
Scandinavian Today Cooking Tips: For quick chopping we use the Double Mezzaluna. Its an old-fashioned favorite tool for onions, parsley etc.
Add one chopped hard boiled egg and add into the bowl. Then add the mayonnaise, sour cream and a teaspoon of curry. If you like a stronger flavor or color for the herring salad mixture, you can add more to taste. Mix all of the ingredients in the bowl.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Second step is to make the Open Face Curry Herring Sandwich
The Open Face Curry Herring Salad is very easy to make. We either have open face sandwich either for lunch, diner or part of a larger smørrebrød.
Ingredients:
* 2-3 slices of dark rye bread
* European style margarine or butter
* Curry Herring Salad
* a couple slices of hard boiled egg
* snippings of parsley
* a couple of white onion rings
* tomato slices is optional
Instructions:
Spread on the bread with margarine or butter. Add two to three tablespoons of the Curry Herring Salad on the bread. Garnish with a slice of egg and a couple of pieces with of herring on top. Then add a couple of white onion rings and snippings of parsley. The parsley gives the open face sandwich extra color. You can add tomato slices of taste and color too.
If you are having a formal Smorrebrod, we usually serve the open face sandwich on a Royal Copenhagen plate. The sandwich has to be eaten with a knife and fork too. We serve Snaps which really brings out the flavor of the herring, and should not be missed during a formal celebration.
Scandinavian Trivia: Did you know that the Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the regions thriving shipping trade.
We hope you enjoyed the video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Sunday, June 29, 2014
Smørrebrød Danish Open Face Salami Sandwich for lunch or dinner Spegepølse med Løg Sandwich
Years ago, one of our family members was a Butcher and he had his own Butcher Shop in Lendemarke (next to Stege). We regularly shopped at his Butcher Shop each week. One of the cold cuts we purchased was his homemade salami. It was always fun visiting his shop and seeing the family.
My mother made our lunch every day. A typical lunch was a salami open sandwich. Our family have happy memories sitting with each other, eating a salami open sandwich and talking together. Because we had salami in the house all of the time, it was one of our comfort foods to eat either for lunch or snack. When I think of a salami open face sandwich, it has that hyggelig feeling of coziness and happy family memories.
The open face salami Sandwich is very easy to make. This sandwich is a great way to learn to make your first open face sandwich. Most of the ingredients you probably have in your refrigerator. We made a YouTube video to show you to make a high top "Smørrebrød" (see below).
Ingredients:
* 1 piece of dark rye bread (rugbrød)
* butter (smør)
* 3 or 4 slices of salami (spegepølse)
* 3 or 4 slices of tomato (tomat)
* 6 or 8 raw onion ring slices (løg)
* 3 or 4 slices of cucumbers (agurker)
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instructions:
As you may know that a buttered dark rye bread (rugbrød) is essentially the base for most of the famous Danish open sandwiches. So, first spread on the dark rye bread either margarine or a European style butter. Layer the bread with 3 or 4 slices of salami. Then add a slice of tomato then a slice of cucumber. Then repeat layering the vegetables across the salami sandwich in the same order. Then layer on top the sandwich with onion rings. This layering creates the famous high top "Smørrebrød". You can use other variety of delicious toppings stacked on top of each other.
The sandwich has to be eaten with a knife and fork too. If you are having a formal Smørrebrød, we usually serve the salami open face sandwich on a Royal Copenhagen plate. We traditionally have Danish beer with the salami sandwich and say skål frequently! We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Salami Sandwich video and recipe!
Food Trivia: Did you know that any breads containing wheat flour are not considered rugbrød, but white bread?
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
My mother made our lunch every day. A typical lunch was a salami open sandwich. Our family have happy memories sitting with each other, eating a salami open sandwich and talking together. Because we had salami in the house all of the time, it was one of our comfort foods to eat either for lunch or snack. When I think of a salami open face sandwich, it has that hyggelig feeling of coziness and happy family memories.
The open face salami Sandwich is very easy to make. This sandwich is a great way to learn to make your first open face sandwich. Most of the ingredients you probably have in your refrigerator. We made a YouTube video to show you to make a high top "Smørrebrød" (see below).
Ingredients:
* 1 piece of dark rye bread (rugbrød)
* butter (smør)
* 3 or 4 slices of salami (spegepølse)
* 3 or 4 slices of tomato (tomat)
* 6 or 8 raw onion ring slices (løg)
* 3 or 4 slices of cucumbers (agurker)
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instructions:
As you may know that a buttered dark rye bread (rugbrød) is essentially the base for most of the famous Danish open sandwiches. So, first spread on the dark rye bread either margarine or a European style butter. Layer the bread with 3 or 4 slices of salami. Then add a slice of tomato then a slice of cucumber. Then repeat layering the vegetables across the salami sandwich in the same order. Then layer on top the sandwich with onion rings. This layering creates the famous high top "Smørrebrød". You can use other variety of delicious toppings stacked on top of each other.
The sandwich has to be eaten with a knife and fork too. If you are having a formal Smørrebrød, we usually serve the salami open face sandwich on a Royal Copenhagen plate. We traditionally have Danish beer with the salami sandwich and say skål frequently! We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Salami Sandwich video and recipe!
Food Trivia: Did you know that any breads containing wheat flour are not considered rugbrød, but white bread?
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Tuesday, June 17, 2014
Smørrebrød Danish Open Sandwich Herring Krydder Sild Sandwich
My family is from a small old market town called Stege,Møn. Møn has beautiful sandy beaches and country side,fresco decoated churches and one of Denmarks most popular destinations for tourists is to travel is Møns Klint white chalk cliffs.
One other important piece of Møn history are the herring fisheries. Herrings has been caught for over 800 year and primarily between the end of May and the beginning of July. Consequently, the herring open face sandwich became a tradition to eat in Denmark. My family had herring sandwiches almost every single day for lunch.
The origin of the open-face sandwich (Smørrebrød) was in the European Middle Ages. In the 19thc. Denmarks Smørrebrød custom became popular & convenient for families. Over the years, traditional Smørrebrød developed into an art form and with a specific custom. For example, it a must to make your Smørrebrød pretty using local food attractively on the bread. Also, Smørrebrød is eaten in only one order: Herring first, followed by other fish, then meat, then cheese.
The herring sandwich recipe below is a tall sandwich because of the layers of colorful toppings. The recipe is easy to create your own tall herring sandwich.
Ingredients:
* 1 piece of rye bread
* butter
* 3 or 4 of tomato slices
* 1 sliced egg
* 3 or 4 pieces of herring (spiced herring or matjes)
* 6 or 8 raw onion ring slices
* a sprinkle of capers
Below is a our recent YouTube video on how to make a Smørrebrød Danish open face herring sandwich.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instruction:
1) use only rye bread for the herring sandwich. You can find rye bread in many of the finer grocery stores.
2) before adding a topping, smear the bread with butter. This protects the bread from moisture.
3) then, place a sliced egg across the rye bread
4) in between the sliced eggs, stick a sliced tomato pieces
5) next place 4 or 5 pieces of matjes herring or a spiced herring across the rye bread. (In Danish, spiced herring is krydders sild.)
6) sprinkle capers across the sandwich
Depending on the occasion the open face herring sandwich can be eaten for lunch or dinner. (If you need to make an appetizer you can cut the rye bread into smaller pieces too.) It is custom to eat the open face sandwich with a knife and a fork too. See our video on how to do a place setting for an open face sandwich.
What to drink with a herring sandwich? On special occasions Danish families serve Danish schnapps, Danish aquavit and a Danish Beer (see our video). If you are sitting with Danes, be sure to toast frequently! Raise the glass first, look everyone in the eye and say Skål!
We hope you enjoyed both the recipe and the video on how to make the Smørrebrød Danish Open Face Sandwich Herring (Sild) Sandwich and recipe!
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
One other important piece of Møn history are the herring fisheries. Herrings has been caught for over 800 year and primarily between the end of May and the beginning of July. Consequently, the herring open face sandwich became a tradition to eat in Denmark. My family had herring sandwiches almost every single day for lunch.
The origin of the open-face sandwich (Smørrebrød) was in the European Middle Ages. In the 19thc. Denmarks Smørrebrød custom became popular & convenient for families. Over the years, traditional Smørrebrød developed into an art form and with a specific custom. For example, it a must to make your Smørrebrød pretty using local food attractively on the bread. Also, Smørrebrød is eaten in only one order: Herring first, followed by other fish, then meat, then cheese.
The herring sandwich recipe below is a tall sandwich because of the layers of colorful toppings. The recipe is easy to create your own tall herring sandwich.
Ingredients:
* 1 piece of rye bread
* butter
* 3 or 4 of tomato slices
* 1 sliced egg
* 3 or 4 pieces of herring (spiced herring or matjes)
* 6 or 8 raw onion ring slices
* a sprinkle of capers
Below is a our recent YouTube video on how to make a Smørrebrød Danish open face herring sandwich.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instruction:
1) use only rye bread for the herring sandwich. You can find rye bread in many of the finer grocery stores.
2) before adding a topping, smear the bread with butter. This protects the bread from moisture.
3) then, place a sliced egg across the rye bread
4) in between the sliced eggs, stick a sliced tomato pieces
5) next place 4 or 5 pieces of matjes herring or a spiced herring across the rye bread. (In Danish, spiced herring is krydders sild.)
6) sprinkle capers across the sandwich
Depending on the occasion the open face herring sandwich can be eaten for lunch or dinner. (If you need to make an appetizer you can cut the rye bread into smaller pieces too.) It is custom to eat the open face sandwich with a knife and a fork too. See our video on how to do a place setting for an open face sandwich.
What to drink with a herring sandwich? On special occasions Danish families serve Danish schnapps, Danish aquavit and a Danish Beer (see our video). If you are sitting with Danes, be sure to toast frequently! Raise the glass first, look everyone in the eye and say Skål!
We hope you enjoyed both the recipe and the video on how to make the Smørrebrød Danish Open Face Sandwich Herring (Sild) Sandwich and recipe!
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
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