Smørrebrød with shrimp, crispy egg and caviar
Smørrebrød is a Danish term that literally means "bread with butter." But it's so much more than that. The richly topped slices of rye bread are the Danes' lunch of choice. Tasty and easy to prepare, smørrebrød is gaining popularity even far beyond Danish borders. Have you tried eating smørrebrød? It's an absolute must when you visit Denmark!
A deeply rooted tradition
Smørrebrød has been a part of Danish culture since the Middle Ages. Life was tough, and nothing was wasted. Old slices of bread were topped with leftovers from the previous day to give the bread some flavor and make it edible again. Farmers and workers took the savory meal to work with them. As food became more varied and available, smørrebrød became its own typical dish. By the end of the 19th century, smørrebrød had evolved into a richly topped piece of bread you could buy in stores. It was a treat for yourself or your guests. The rise of fast food pushed smørrebrød into the background, but that changed thanks to the recent rise of the New Nordic style. Smørrebrød is a trendy part of Danish cuisine these days, with many restaurants specializing in it.
Danish rye bread, the star of the show in smørrebrød
Smørrebrød is all about rye bread, and the Danes really love it. The bread is made with sourdough based on buttermilk or yogurt, which gives it a slightly sour taste. The first recipe for Danish rye bread is from 1703, but it's actually been around for more than 1,000 years!
These days, white bread is also served as a base for smørrebrød. White bread used to be a luxury, and it was mainly eaten as a treat with sweet toppings. As a general rule, red meat, herring, mackerel, and eel are always served on rye bread. White bread is also a good option for salmon, halibut, and seafood.
So, what goes on smørrebrød?
The possibilities for what you can put on smørrebrød are endless, varying depending on the season and your own creativity. There are hundreds of combinations of toppings, from simple to sophisticated. New ideas are constantly emerging, especially from followers of the New Nordic Cuisine, who often come up with some truly unique creations.
To butter or not to butter
As the word "smørrebrød" suggests, butter is an important part of the picture. Purists say the first thing you put on the rye bread is butter or duck fat. But people are becoming more health-conscious, and there are some who say we should use less or no butter. It's really down to personal preference and taste. There’s one exception, though: herring. In this case, butter is a must.
The great classics
The classic Danish dishes revolve around herring, fried fish, shrimp, roast beef, eggs, and potatoes. But there are many other typical ingredients that vary according to the season, such as asparagus and mushrooms.
The herring is sliced into large chunks and served with onion, capers, fresh herbs like dill, and mayonnaise. Sometimes herring is served with a curry sauce and pieces of apple or even a boiled egg. Pink shrimp is a popular topping, often served with a boiled egg. Another popular option is liver pâté, served cold with red beets and cress or hot with bacon and mushrooms. Then there's roast beef, which goes well with horseradish, a remoulade sauce, crisply fried onion, and pickle. Smørrebrød with potato is a summertime favorite. Then the new Danish potatoes arrive on the market, and they're great with mayonnaise, onion, and bacon, or with capers, stewed leeks, and lemon.
Smørrebrød etiquette
No matter how simple a smørrebrød meal may seem, there are a few rules to observe.
There's a specific order for eating smørrebrød. Start with herring, then fish and seafood, followed by meat and vegetables. Cheese is kept until last.
If you're not sure how to start eating a smørrebrød with lots of toppings, just follow the Danes and use a knife and fork. Eating smørrebrød with your hands is just not done.
At the start of the meal, fill a glass of schnapps to the brim and raise a toast. Don't spill a drop! Beer and schnapps are an important part of smørrebrød culture. Just remember to drink them in moderation.
Recipe: smørrebrød with shrimp, crispy egg and caviar
I recently had the pleasure of going to Denmark and taste delicious smørrebrød firsthand. It left me with lots of ideas for new recipes. I'm excited to share one of my favorites here
Ingredients for 2 pieces:
- 2 slices of rye bread
- 50 g cooked small pink shrimp
- 2 small eggs
- Egg white from 1 egg, lightly beaten
- 1 tablespoon of flour
- 2 tablespoons Panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 pinch of cayenne
- 2 teaspoons caviar or other fish eggs
- 2 sprigs of dill
- A few edible flowers
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Preparation
Boil the two eggs for four minutes. Then, immerse them in cold water and let them cool completely. Carefully peel the eggs.
Heat the oil to 180°C. Take three bowls and put the flour in the first one, the beaten egg whites in the second, and the breadcrumbs in the third. Roll the eggs first in the flour, then in the egg whites, and finally in the breadcrumbs. Fry the eggs in the hot oil until they're golden. Drain them on kitchen paper.
Mix the mayonnaise with the cayenne and spread it evenly over the bread slices. Arrange the shrimp on top and place an egg in the center. Spoon a spoonful of caviar on top of each egg. Finish with dill and flower petals.
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Curious about Danish food culture? I'll fill you in on all the details in my blog post