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, ithas 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
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, you'll 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. Denmark's 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
