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Tartarmad - Kickin' it old school
Tartarmad - good, old fashion smørrebrødSadly, sometimes for good reasons and sometimes not, some wonderfully delicious delectables fall out of fashion and spontaneously disappear from dining room...
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Summer salad, smoked cheese, Skagen and topless beaches
Sommersalat: smoked cheese and radish marks the beginning of summerWhen the weather gets warm and the gardens are springing to life, it's the time of year to start making the delicious veggie...
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Tongue. Not just for breakfast anymore!
Tongue in a creamy, dreamy saladIt was my farfar (grandfather) who used to say that he never wanted to eat anything that had been in somebody else's mouth. He always seemed to say this just as the...
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Vote for your favourite meaty smørrebrød =====>
It's been a while since the last contest (back in Februrary), in which readers resoundingly elected Gravad Laks (cured salmon) as their favourite seafood smørrebrød. Now it's time to cast your ballots...
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Tomatmad and cool Danish things that start with T
Delicious tomatmad - a summer delicacy not to be ignored!Tomatmad is super delicious. Juicy and full of summer flavour. I think enjoying a tomatmad on your balcony with an ice cold øl is a very cool...
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Stjerneskud (The Shooting Star)
Stjerneskud - AKA "The Shooting Star"I'm finally back from a long summer vacation full of Danish-inspired, soul soothing activities: rod fishing for herring in the Roskilde Fjord, making elderflower...
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Bienvenue de L'Epicerie!
Sandwich danois de l'ÉpicerieBienvenue à tous les lecteurs qui ont découvert mon blog grâce au show “L’Épicerie” sur la chaine Radio Canada. Merci de prendre le temps de visiter ce blog. J’espère que...
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Open Faced Thanksgiving with Syltede Graeskar
Gettin' rid of Thanksgiving leftovers the Danish way!Shhhhhh, don't tell any Danes, but I've been secretly experimenting in my subterranean smørrebrød lab looking for a way of transforming boring...
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New Nordic Open-faced Sandwiches
I've been thinking a lot lately about the whole New Nordic cooking craze, which is now getting a lot of attention thanks no doubt to the popularity of NOMA in Copenhagen.By blog has always been about...
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A New Take on Tartarmad
I love a good tartarmad as much as anybody and have already posted about the traditional way of preparing it, but I've been stricken with the uncontrollable urge to explore non-traditional variations...
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Blue Cheese with Apples and Bacon
Smørrebrød with blue cheese, apple, bacon, chives and a savoury spread (so good, I can't believe it's not butter!)There are not many Danish food products that are widely known outside of Denmark, but,...
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Savoury spreads: More to Life Than Butter?
Yes, it's called smørrebrød, and yes that means buttered bread in Danish. But, believe it or not, you can occasionally replace butter in your smørrebrød using a variety of different delicious bread...
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Rye Bread Guillotine
Rye bread slicerOne thing about Danish Rye bread that used to drive me crazy...it can be a pain to slice, especially if you eat it all the time like I do! The dense, thick loaf practically requires a...
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Variations on Agurkersalat
I love a good agurkersalat - the popular Danish condiment made from freshly pickled dill cucumbers. For me, the wonderful tart freshness of the sour/sweet cucumber dish is a perfect complement to many...
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Weinerbrod: How Danes Say Pastry
Open-face Danish PastryThis blog post is a bit unconventional for me, discussing a topic not especially related to open sandwiches, but a topic that is very Danish nonetheless. If you've come here...
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Aebleskiver: a great Christmas treat
I suppose that technically speaking, I should only be blogging about Danish smørrebrød, given that my blog is called Danish Sandwich and every single post to date has been on that very topic, but it's...
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The Perfect Sandwich: Roast Beef, Remoulade and Onions
Once in a while, we all just want something that is easy to make and tastes great, right? When I'm in that kind of a mood, this smørrebrød, a variation on the classic roast beef with pickles and fried...
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Skagen Sild: A great way to enjoy pickled herring
Wonderful Skagen Sild à la Nyhavn FærgekroThe point of my blog has always been to educate people about the wonders of the Danish open-faced sandwich - while eating good food and having a bit of fun at...
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Spraengt oksebryst: corned beef and Danish pickles
Sprængt oksebryst is corned beef Danish Style, and is so easy to make that I am ashamed at myself for taking so long to get around to this blog post.It's usually made by taking the same cut of meat as...
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Sprouts: Give Your Smorrebrod a Splash of Green
Cress sprouts top ham with italian saladI live in Canada, and, like in the Scandinavian countries, locally grown fresh produce can be pretty hard to come by in the cold, dark winter months. Of course,...
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Frikadeller smorrebrod: Danish comfort food
Frikadeller, red cabbage and cucumber saladSometimes, you just want to eat something that gives you that hyggelig feeling of coziness and happiness. For me, when I'm in that kind of mood, a simple...
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Danish Sandwiches in NYC
I don't normally do restaurant reviews, but I have to tell you about my recent visit to Aamanns Copenhagen - a wonderfully authentic Danish Smørrebrød restaurant in New York City. Located in Tribeca,...
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Mail-order Smorrebrod
Believe it or not, this was inspired by the mail!One day not too long ago, I returned home from work and discovered that I had received a postcard from Denmark. The postcard depicted a stylized,...
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Danish Rye Bread - Easier Than Ever
I was in Denmark on vacation this summer and was reminded about just how good freshly baked Danish rye bread (rugbrød) can taste - nutty, satisfyingly chewy, with a distinctively sour finish that...
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Learn the Art of Smørrebrød with Easy Videos
Danish open-faced sandwich tradition offers a huge variety of combinations and can be, without question, presented as deliciously beautiful works of art. Understanding the "dos and don'ts" of...
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