Thursday, March 05, 2009

Let's have some more Smørrebrød

I tasted my first Smørrebrød in Denmark a number of years ago. A Smørrebrød is an open-faced sandwich served on buttered dark rye bread. The toppings of cheese, herring, meats, eggs and more are laid artistically on top.

I ate at the famous Nyhaven restaurant, Ida Davidsen. They are a friendly, fifth generation family run place that has been making Smørrebrød for close to 100 years. I still remember the salmon, caviar, crayfish on a lick of lime and dill mayo and Rye, and the melt in your mouth liver pate with consomme aspic, onion rings and thinly sliced rare beef; all chased down with aquavit, or akvavit in Danish. Akvavit is a vodka-like shot flavored with caraway, dill, coriander and/ or fennel. Skål!

The Smørrebrød experience in the Netherlands is a bit different. The breakfast buffets contain all the Smørrebrød ingredients on separate plates and you pick and choose what you want on the hearty bread choices. Of course Dutch cheese is the main feature. Many of these buffets are included with the room rate.

But tonight I decided to focus on Danish ingredients for the most part. The Smørrebrøds consisted of Dutch rye bread topped with parsley pesto, Danish Monfars cheese and Danish smoked salmon. I served it with an avocado and tangelo salad in a dill cream dressing on a bed of arugula. I had a glass of Oakton Lane 2007 Chardonnay from San Luis Obispo, which was a good match for the smoked salmon. I got the salmon and the Monfar Brannvinsost, which is an aged Swedish cow's milk cheese, at Ikea. This is an fortrinlig elegant no-cook dinner.

Dill Cream Sauce

2 tbs sour cream
1/4 tsp dried dill
1 tbs White Balsamic Vinegar
1 tbs Walnut oil.

Blend well and dress avocado and oranges; then pile on top of shredded arugula.

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