Smørrebrød dates back to the 19th century when, for many agricultural workers, lunch was the main meal of the day. It began when bread was used to wipe the plates clean of any remaining food, eventually the food was placed on the bread instead as topping. Smørrebrød is a daily staple for many Danes, and a truly classic taste of the nation's traditional cuisine. Invariably based on rye bread, smørrebrød can have an almost limitless number of different toppings, from herring, to raw beef, seafood and egg. Here's one to try: Smørrebrød ~ Skagen Sild Note: Skagen (pronounced skay-en) is a beach town on the most northern tip of Denmark. Sild is the Danish word for herring. Smørrebrød means buttered bread.
- 9-10 pickled herring fillets, cut in ½-inch pieces
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 shallot, finely minced
- ½ apple, ¼-inch dice
- Chopped chives
- 1 teaspoon black pepper
- 1 tablespoon chopped dill or tarragon
- Buttered sliced Danish rye bread
- Dill fronds or sprouts, for garnish
- Mix herring salad ingredients together in a medium bowl.
- Liberally butter bread slices and top with herring salad.
- Garnish with chopped chives and a dill frond or sprouts.