Smorrebrod (Denmark)
Submitted by TomB
A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
20 minSmørrebrød is the Danish art of the open-faced sandwich, and this recipe sets up a gorgeous build-your-own spread for a crowd.
Two big boards get loaded with smoked salmon, cooked shrimp, rare roast beef, boiled ham, cubed blue cheese, hard-cooked eggs, tomato wedges, apple slices, orange sections, olives and pickles.
Guests grab a slice of dense rye bread or crispbread, pile on their favorites, and choose from four different condiments: mayonnaise, mustard, horseradish and cocktail sauce.
No cooking. No stress. Just 20 minutes of artful arranging and you’ve got a spread that looks like a Scandinavian feast.
Kitchen Tips
- Dip apple wedges in lemon juice immediately after cutting to prevent browning. Nobody wants sad brown apples on a beautiful board.
- Arrange everything in clusters by type rather than mixing it all together. It looks more intentional and makes it easier for guests to find what they want.
- Use a firm, dark Danish-style rye bread if you can find it. Soft sandwich rye won’t hold up under the toppings.
Ingredients
Directions
Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each.
On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1½ ounces each salmon, 1 ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, ¼ cup onion slices, 12 olives, and 12 pickles.
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