Smørrebrød Smoked White Fish Sandwich with Caviar and Raw Egg Yolk

Here is an example of a tall sandwich as the colorful layers of the toppings are stacked.  This delicious smoked white fish open faced sandwich is great for either lunch or dinner.

Below are a few ingredients to make an absolutely delicious white fish sandwich. 

 Ingredients:

  • 1 slice of white bread (Italian or French)
  • butter (European-style butter is easier to spread)
  • 1 raw egg yolk held inside 1/2 an egg shell
  • 1 wedge of lemon
  • 4-6 pieces of smoked white fish (smoked herring or mackerel are great options too)
  • 1 to 2 teaspoons of black caviar
  • fresh radish as garnish 
  • chopped dill for taste & decoration 

Instruction:

  1. Before adding a topping, spread butter onto either a slice of French or Italian bread.  This protects the bread from moisture.
  2. Generously lay across the white bread either 4-6 pieces of smoked white fish (depending on size(. You want to cover the bread with the smoked white fish.
  3. Add on top of the smoked white fish 1 to 2 spoonfuls of black caviar.
  4. Next, carefully tip an half egg shell onto an angle so that the white begins to separate itself.  Remove as much of the white as you can while keeping the yolk intact in the shell.  Place the egg shell with the yolk inside in the middle of the black capers so that it settles just enough to stay upright
  5. Garnish with dill on the side of the eggshell
  6. On the side add a wedge of lemon and fresh radishes.

It’s that easy! This sandwich goes great with a Danish beer too.  We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.

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!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

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Smørrebrød Danish potato anchovy open faced sandwich. Inspired by dish called Jansson’s Temptation

Recently, we made the Jansson’s Temptation dish and we were inspired to make a potato anchovy open faced sandwich.  This delicious potato anchovy open faced sandwich is great for either lunch or dinner. 


The open sandwich recipe below is a tall sandwich because of the layers of colorful toppings.  To give the sandwich a little extra color and a yummy twist  we garnished with some fresh radishes too

 

Below are a few ingredients to make an absolutely delicious anchovy sandwich. 

 Ingredients:

  • 1 piece of rye bread
  • European style butter
  • 2 tablespoons of sour cream
  • chopped chives
  • 6 pieces of anchovies
  • 4-6 slices of cold potatoes (depending on the size)
  • 1 to 2 teaspoons of caviar
  • fresh radish as garnish 
  • chopped parsley or dill for taste & decoration 

Instruction:

  1. When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
  2. Lay across the rye bread either 4-6 slices of cold potatoes.
  3. Then, mix in a small bowl a nice large spoonful of sour cream with chopped chives.This topping goes great with the anchovies.
  4. Next add on top of the potatoes a large spoonful of the sour cream chive topping. 
  5. Lay 5 or 6 pieces of anchovies across the sour cream. 
  6. Sprinkle capers across the center of the sandwich
  7. Finally for garnish add parsley and fresh radishes on the side.  

It’s that easy! This sandwich goes great with a Danish beer too.  We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.

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!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

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Peppercorn Smoked Salmon on a Pretzel Bun Sandwich

What do you think of pretzel buns? These have been popping up in both restaurants and grocery stores.  I really like the texture of a pretzel bun.  It is denser and chewier than a standard soft bun.  Plus the pretzel bun can hold the condiments better than a standard bun. As you can see with the list of our ingredients we need a sturdy bun to keep from the sandwich from falling apart.  The pretzel bun compliments the peppercorn smoked salmon too.  Here is a fun twist to make a delicious smoked salmon sandwich using a pretzel bun.

 See our YouTube video to see 
Karen Grete prepares this delicious pretzel bun sandwich
 
Ingredients:

  • 1 pretzel bun 
  • 1 8 ounces peppercorn smoked salmon
  • European style butter such as Icelandic butter 
  • a couple of tablespoons of mayonnaise
  • 1 lemon wedge
  • chopped chives
  • snippings of dill
  • thinly sliced cucumbers
  • lettuce
  • baby tomatoes (optional)

Directions:

Slice the pretzel bun in half horizontally Place base bun on small plate. Spread a European style butter on one half of the bun.  

In another bowl add 1 tablespoon of mayonnaise, chopped onions, snippings of dill and squeeze 1 lemon wedge.  Mix everything together well.  

Next add a tablespoon of the mayonnaise mixture on top of the buttered pretzel bun. Top with peppercorn smoked salmon.  Add another tablespoon of the mayonnaise mixture on top of the peppercorn smoked salmon.  Garnish with slices of cucumber and lettuce over the mayonnaise.

  

Place the remaining pretzel bun half on top of the other half. It is that easy! 

 

Serve the peppercorn smoked salmon pretzel bun 

sandwich on a royal copenhagen plate to jazz up the 

lunch.  Here we are using the pattern Blue Fluted 

Plain in our photos. 

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!













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Icelandic Smoked Salmon Bagel Sandwich and Exciting News!

Making your own smoked salmon bagel sandwich at home is easy and tastes so much better!

Ingredients:
* 1 bagel* 2 slices of smoked Icelandic salmon fillet* cream cheese at room temperature* slices of tomato or baby tomatoes* snippings of dill


Directions
Slice the bagels in half horizontally and spread 1 tablespoon of cheese over the bottom half of each bagel. Lay snippings of dill on the cream cheese.  Next arrange 2 slices of smoked salmon over the cream cheese.
Garnish with tomato on top. Spread a little bit of cream cheese on the remaining bagel.  This will help hold the tomatoes in place.  Then place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.It is that easy! 
We had a wonderful time at The Taste of Iceland in Boston.  Check out our video to hear more about it too!

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Roast Beef, Remoulade & Fried Onions Open-Face Sandwich

When I was a child and my parents would have a lunch party, they would set up a smørrebrød table.  Often they served the Danish roast beef open-face sandwich with homemade Danish fried onions and Danish remoulade sauce. This classic sandwich was always a sure-fire crowd pleaser. It was and still is a completely delicious treat!

See Karen Grete preparing this delicious smørrebrød 
on our YouTube video


Below are a few ingredients to make an absolutely delicious sandwich.  


Ingredients:

  • 1 piece of rye bread
  • European style butter
  • 4 slices of roast beef
  • 1 to 2 tablespoons of homemade remoulade sauce
  • 1 dill pickle 
  • homemade Danish fried onions
  • parsley for garnish 

Before you get started to prepare the sandwich you will need to do a little prep work and make a couple of the toppings (pålæg).  You will need to prepare the Danish remoulade sauce and the Danish fried onions in advance. 

  1. When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
  2. Lay across the rye bread either 3 to 4 slices of roast beef.Depending on the size of the roast beef.
  3. Then, add a nice large spoonful of remoulade sauce on top of the roast beef. This rich mayonnaise remoulade sauce adds a delicious flavor to this sandwich.
  4. Next add on top of the remoulade a large spoonful of homemade Danish fried onions which gives the sandwich a perfect savory flavor.  
  5. Add a slice of pickle fanned out. 
  6. Finally for garnish add parsley on the side


 
It’s 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. 
 

Thumbs up for open-faced sandwiches!

Be sure to send me pictures of YOUR open-faced sandwiches.

xoxo,

Karen Grete and Heidi
Check out some of our other postings such as 



These recipes are perfect for the holiday season. Please let us know what you think!
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

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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 it’s 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.

Two delicious 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 it’s popularity.

Leverpostej dates back to the late 1800’s 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 isn’t 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. Don’t 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 


Kitchen Tools
* large heavy sauce pan 
* measuring cup

 
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://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Please follow and like us:
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