Denmark
Photo: Nillerdk, CC BY-SA 3.0, croppedSmørrebrød
/ˈsmɶɐ̯ˌpʁœðˀ/SMUR-bruth
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- Taste
- SavoryFresh
- Made with
- Wheat & flourFishPork
History
Smørrebrød means "butter and bread": a slice of dense rye bread spread with butter or fat and topped with toppings piled high, eaten with a knife and fork. Farm workers carried simple open sandwiches of rye bread and leftovers for lunch. In the late 19th century, Copenhagen restaurants turned them into an art, and Oskar Davidsen's restaurant became famous for a menu of nearly 180 kinds. The classics include pickled herring, liver pâté with beetroot, roast beef with remoulade and crispy onions, and shrimp piled on white bread. They are eaten in a fixed order, herring first, then other fish, then meat, and finally cheese, often with beer and aquavit.
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