It took two weeks before I could
pronounce smørrebrød in a remotely intelligible manner. Smørrebrød is Denmark's lunch staple, an open-faced sandwich where the only rule is that one uses a very heavy, seedy rye bread as the base. We individually make and eat our own at the office nearly every day, and they end up being tasty little creations. When purchased at a restaurant - Copenhagen is teeming with smørrebrod-only cafés - the sandwiches can be
beautiful culinary works.
Common toppings include some combination of eggs, shrimp, tomatoes, salad greens, remoulade, mayonnaise, smoked salmon, pâté, fried whitefish, cheese, chives, bacon... etc... etc... etc...
My favorite topping is definitely salmon. And the best part is that a plate of smørrebrød almost always comes with some assembly required.
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