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Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Dyrlægens natmad ("veterinarian's night food") is the Danish name for a smørrebrød, also known as an open-faced sandwich, made with a particular selection of toppings. The name of this snack originated in the 1920s in Oskar Davidsen's sandwich bread restaurant in Copenhagen.
The open sandwiches found in Great Britain are the Welsh rarebit [25] and other "on toast" dishes (e.g., cheese on toast), and the Scotch woodcock, an open sandwich served historically at the colleges of the University of Cambridge and University of Oxford and in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.
Danish open sandwiches are usually made with dark rye bread, but come with a large variety of suitable toppings Smørrebrød (originally smør og brød , meaning "butter and bread") usually consists of a piece of buttered rye bread ( rugbrød ), a dense, dark brown bread.
Ida Davidsen is a celebrated smørrebrød restaurant located in the heart of Copenhagen, Denmark.The restaurant is more than a century old and is considered a cultural institution in Denmark [1] with a menu of over 280 varieties of open-faced sandwiches.
Smørrebrød (open sandwich). Left: roast beef with remoulade, grated horseradish and tomato on Danish rye bread. Right: egg, prawns, lemon and mayonnaise on white bread. Perhaps the most typically Danish contribution to the meals of the day is the traditional lunch or smørrebrød consisting of open sandwiches, usually on thinly sliced rugbrød.
Sol over Gudhjem, literally "sun over Gudhjem", is a Danish dish, an open sandwich with rugbrød, smoked herring, chives and a raw egg yolk (the "sun") on top. [1] The island of Bornholm, where Gudhjem is situated, is known for its herring smokehouses. Since 2009, the name has also come to be used for a contest between top-rated chefs to create ...
Flæskesteg med rødkål (roast pork with red cabbage) is also served cold on dark Danish rye bread as an open sandwich, known in Denmark as smørrebrød. The thin slice(s) of pork should, of course, be served with their crispy crackling. [5] The sandwich may be decorated with red cabbage, prunes, a slice of orange and pickled cucumber. [6]