Smørrebrød - Open-Faced Sandwiches

Anchovy Paste - Ansjoscreme

Spread small rounds of bread with softened butter, then with anchovy paste. Cut narrow strips of the boiled egg whites to arrange in petal shapes. Fill center with sieved yolks.

Apple-Onion Lard

Serves 12

Melt lard slowly together with onions, apples and spices. Let simmer for about ½ hour to let lard absorb flavors. Cool, stirring often, then pour into stoneware container. Keep in refrigerator.

NOTES : This lard is used as a spread on open-faced sandwiches, especially with pickled herring, salami, liverpaste or corned beef. Also good on ryebread with cheeses, preferably Danish cheeses such as Havarti, Thybo or Tilsitter.

Raw Beef and Egg - Bøf tartar

Cover well-buttered bread with a ¼ inch layer of raw, minced beef. The beef, which should naturally be tender, is best if scraped from the piece instead of being put through the mincer.

Lay an onion ring on the beef and into this place a whole egg yolk. Salt and pepper to individual taste.

Though wheaten bread can be used for this sandwich, rye bread is better.

I was reluctant to include this as it can be somewhat hazardous to eat raw meat, what with nasty bacteria around and all. Maybe it's OK in Denmark though, and it's certainly a traditional dish. Try this at your own risk.

Calves' Liver Paste - Kalveleverpostej

Put the fat through a food grinder or into an electric blender. Turn into a large, heavy skillet. Add the butter and the flour with enough milk to make a mixture of thick porridge-like consistency. Let cook until the fat has absorbed. Cook very slowly. Skim off any fat which does not absorb.

Wash and clean the liver thoroughly. Cut it in manageable pieces and feed through the finest blade of your meat grinder. Mix with the fat mixtures and put through a coarse sieve to make a smooth paste.

Add the egg yolks, slat, pepper and a good pinch of the ground cloves.

Beat the egg whites until stiff and add.

If you wish, add a little grated onion to the blend.

Fill bread tins about ¾ full of mixture. Bake in a pan of hot water 1¼ hours, or until a knife inserted in the middle comes out clean. (Preheat oven to 325 degrees.) Do not remove any fat that may come to the surface; it will be absorbed.

Let cool in the pans and dip in boiling water to loosen after it has chilled overnight. Slice thin, serve on dark bread, imaginatively garnished.

Chicken Liver Spread - Smørecreme af Hønselever

Wash the livers carefully. Put in a saucepan with the onion, cover with water and bring to a boil. Simmer 20 minutes. Drain, and discard the onion.

Put the livers through a food grinder 3 times until vbery smooth, or run in an electric blender 10 to 15 seconds. Add melted butter and mix well.

Render the chicken fat until smooth and liquid. Add with salt, pepper, mace, mustard and anchovy paste to ground livers. Mix until smooth. Add the brandy, mixing well.

Place the mixture in a mold, pressing it down until firm. Chill 3 hours. Turn out on a serving platter. Slice about ¼" thick and place on thin rounds of bread of your choice. Heap high with garnishes and serve with a knife and fork.

Chicken Spreads - Smørecreme af Hakket Kyllingebrød

Mix the ingredients for each of these spreads well before spreading on open-faced sandwiches and garnishing.

Chive Butter - Purløgsmør

Cream butter. Chop or grind the chives and mix with the butter and sauce.

Danish Blue Cheese - Danablu-Creme

Spread white or whole-wheat bread with equal parts Danish Blue Cheese and soft sweet butter, mixed together until smooth.

Top with slices of cold roast beef and sprinkle with chopped chives.

Danish Liver Loaf

Serves 6

Grind liver, pork and onion. Add eggs, flour, milk and seasonings. Bake in a well-greased bread pan at 350° for about 45 minutes. Pierce with fork, which will come out clean if loaf is done.

Garnish with sautéed mushrooms and crisp bacon.

Egg Sandwich - Æggesmørrebrød

Serves 4

Cream the butter, add the chives and lemon juice and mix until very smooth. Spread on thin-sliced bread. Top with cheese slices. Cover with second slice of bread.

Mix the chopped eggs, anchovies, minced onion, dry mustard and mayonnaise until smooth. Spread on top part of double decker. Sprinkle with paprika.

Hans Andersen's Sandwich - H. C. Andersen's smørrebrød

Cover well-buttered bread with crisp, grilled bacon. On this place first thin slices of tomato and then liverpaste. Garnish with meat jelly and maybe a little horseradish.

Horseradish Butter - Peberrodsmør

Mix horseradish well with the butter.

Liverwurst Spread - Leverpølse-Creme

Mix all ingredients thoroughly. Cream until liver bits are completely integrated with other ingredients. If not soft enough to spread, add 2 additional tablespoons mayonnaise.

Lobster Sandwich - Hummersandwich

Boil baby lobsters in slightly salted water. Split them, and set aside the tails. Beat the remaining lobster meat to the consistency of mayonnaise with a little butter or very thick cream. Spread this mixture on buttered bread and upon it place the split tails set in crisp lettuce leaves. Serve with quartered lemon.

Marrow - Marv

Toast thin slices of rye bread until they are quite crisp. Boil some marrow bones and, while they are still piping hot, extract the marrow and serve with the hot toast and coarse salt.

Mashed Anchovies - Ansjos-Smørecreme

Mix first 3 ingredients together well. Spread on dark bread and garnish with strips of pimiento.

Fillets of Plaice (Flounder) with Remoulade - Fiskefilet med remoulade

Plaice is a feature of Danish fish markets. Turn the fillets in egg and breadcrumbs and fry in butter. Serve while still warm on a piece of rye or white bread with remoulade sauce - memorable gastronomic experience!

Pressed Lamb

Serves 12

To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved. Remove from heat and chill.

Remove bones and sinew from meat and wash and dry thoroughly. Sew pieces together for large square or rectangle. Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter. Also be sure to cut off all the meat from the bones and spread scraps over the surface.

Roll very tightly and hold with a meat fork while sewing ends and sides. Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.

After 10 days, remove meat from brine and cover with boiling water. Boil slowly for 2 hours. Place in press until cold. If you do not have a press, place between two flat surfaces and place a weight on top. The weight should be evenly distributed. Slice thin as a cold cut or on open-faced sandwiches.

NOTES : One can also use beef or veal flanks.

Roast Beef

Cover a slice of buttered white bread with a piece of thin underdone beef large enough to overlap well on all sides. Garnish with cut gherkins, remoulade, horseradish, meat jelly, liverpaste, or anything you fancy.

Roast Duck - Andesteg

The bread is best "buttered" with duck dripping. Spread lightly with foie gras. On this place slices of duck breast flanked with rich meat jelly.

Salami Sausage - Spegepølse

Place a slice of salami on a not-too-thin piece of buttered white bread. Add a thick slice of tomato and top this with a slice of hard-boiled egg. Crown with an olive and possibly a dab of tomato sauce.

Salmon Spread - Laks-Creme

Mix half the salmon and the mayonnaise, a little of the lemon juice, salt and white pepper. Spread small slices of dark bread with butter and cover with mixture.

Mix other half of the salmon with mashed avocado and spread on small rounds of white bread. Garnish with strips of pimiento.

Scrambled Egg with Mussels and Spinach - Røreg med muslinger og spinat

Scramble well-beaten eggs with a few drops of water and a large lump of butter. Neither flour nor milk is added. The result should have the consistency of a good mayonnaise.

Cook the mussels by shaking them over the fire for 5-6 minutes in a dry sauce-pan. Remove from the shells. Steam the spinach, or boil it with a minimum of water. Squeeze out the liquid and stir in a little butter.

On buttered bread lay a "stripe" of scrambled egg, next, in the middle, a row of mussels, and finally a "stripe" of spinach. The result will be an attractive and tasty sandwich.

Shrimp Butter - Rejesmør

Cream butter. Grind the shrimp to a very smooth paste and mix with the butter, lemon juice and seasonings. Rub through a sieve until smooth. Spread on trimmed bread, shaped as you wish.

Shrimps - Rejer

It is hardly surprising that Danish shrimps never fail to delight the visitor. Found in deeper and saltier water, the Danish shrimp is unlike other varieties. It is small, very tender, and retains its succulence and flavor after cooking.

Shrimps, either built into a pyramid or arranged in neat rows on generously buttered white bread, will always be a great delicacy. Serve with crisp hearts of lettuce.

Smoked Herring with Egg - Røget sild med æg

Loosen the skin and bones from freshly smoked herrings by beating with the flat of a knife, and remove. Split each herring and place on buttered bread. Lay an onion rind on this and place a whole raw egg yoke in the onion ring.

Tongue Spread - Tungesmør

Chop the tongue very fine. Add balance of ingredients in order given and mix well.

The Vet's Midnight - Dyrlægens netmad

Spread rye bread with spiced pork dripping and cover with a thick layer of rich meat jelly. Top this with several overlapping thin slices of salt veal. An excellent bedtime sandwich.