Hej from København, friends! I am studying abroad this semester in the merry land of Denmark. I'm living in a Culinary LLC (living-learning community) and will be immersing myself in the food culture of Denmark and the other Nordic countries.

A very popular food in Denmark - one of the most popular and famous of all, in fact - is smørrebrød. This is an open-faced sandwich topped with a number of different ingredients. Each particular smørrebrød has a particular recipe that must be followed in order for it to be considered authentic. We had a class on how to make three of the most popular ones: roast beef, shrimp and egg, and this one, "Dyrlægens Natmad" or "Veterinarian's Midnight Snack." Take from that name what you will!

Smørrebrød is difficult to make in the states because a number of ingredients aren't readily available, like the Danish staple rugbrød (a very rich, seedy rye bread) and the meat aspic that is used as garnish. You can make these ingredients yourself at home, though it will make the process much more difficult and involved. I hope to learn how to make rugbrød later this semester, as it is delicious, so when I do I will post the recipe!

Ingredients:

Danish rugbrød
butter (the best you can find)
sliced corned beef
liver pate
onions, cut in rings
sky (beef aspic)
cucumbers (for garnish, if desired)

Directions:

Take a slice of rugbrød and butter it. Then spread the pate liberally in a moderately thick layer on top of the butter. Next, add the corned beef slices (cut to fit the bread) on top.

Slice the onion (red, usually, but we only had white) into rings and place it on top of the corned beef. Add a few small cubes of meat aspic on top, or on the side if you prefer. Garnish with thinly sliced cucumber and perhaps some lettuce or greens as well. Serve with a cold Carlsberg!