With the permission of Denmark

The list below is from the 4-foot-long smorrebrod menu of Denmark's famous Oskar Davidsen Restaurant.

1. Superfine export caviar on toast
2. Shrimps
3. Shrimps, double portion
4. "Rush Hour" ( double layer of shrimps with 2 extra rows, 80-100 shrimps )
5. Shrimps, pyramid portion (180-200 Shrimps )
6. Parboiled egg in mayonnaise, garnished with shrimps
7. Smoked salmon
8. Smoked salmon with raw egg yolk
9. Smoked salmon with scrambled egg
10. Smoked salmon with stewed mushrooms
11. Puree of smoked salmon with raw egg yolk, horseradish and onion
12. Lobster, freshly boiled
13. Lobster mayonnaise
14. Lobster with curry mayonnaise
15. Lobster with asparagus in mayonnaise
16. Lobster with lettuce, sliced egg and mayonnaise
17. 1/2 lobster, chopped heart of lettuce and raw egg yolk on toast
18. 6 split crawfish tails with dill mayonnaise
19. Eel, freshly smoked, and scrambled egg
20. Eel, with scrambled egg, spinach and fried mushrooms
21. Fried fillet of plaice and lemon
22. Fried fillet of plaice and remoulade
23. Dressed fried fillet of plaice
24. Fillet of plaice with de luxe garnish
25. Portuguese sardine in oil
26. Portuguese sardine and 2 boned anchovies oyster sauce, egg yolk and chopped onions or chives
27. Pickled herring "tit-bits" with raw onion
28. Potato salad with pickled herring "tit-bits" and seasoned beet root
29. Pickled herring ( Oskar Davidsen's special )
30. Fishcake and capers
31. Fishcake and remoulade
32. Freshly smoked herring
33. Freshly smoked herring with raw egg yolk
34. Freshly smoked herring, egg yolk and chopped radishes
35. Thinly sliced anchovies, beet root, raw egg yolk, capers, onion and horseradish
36. 4 boned anchovies in oyster sauce
37. 4 boned anchovies with egg yolk and chives
38. 4 boned anchovies with chopped egg and capers
39. 4 boned anchovies with scrambled egg and chives
40. 4 boned anchovies in oyster sauce, fried egg on toast
41. Swedish anchovy bird's-nest
42. Hot fried eel
43. Hot fried eel and remoulade
44. Cod roe, fried
45. Cod roe fried with remoulade
46. Cod roe, fried with 2 boned anchovies in oyster sauce

FRESH MEATS, POULTRY, ETC.
47. "Clipper Sandwich" (raw, scraped beef, export caviar and smoked salmon)
48. Hans Andersen's Favorite (crisp bacon, tomato, liver paste with truffles, meat jelly and horseradish)
49. Rare, minced beef with capers and onions and fried egg
50. Boeuf Tartar ( scraped raw beef )
51. Boeuf Tartar with pickles
52. "Strip Tease" ( boeuf Tartar with raw egg yolk )
53. An Oskar Davidsen creation: scraped raw meat, shrimps, parboiled egg and fresh lettuce
54. "Union Jack" sandwich (raw, scraped fillet of beef with shrimps and raw egg yolk)
55. Boeuf Tartar with 2 boned anchovies in oyster sauce, egg yolk and chopped onions or chives
56. Raw, scraped meat, export caviar and 2 Limfjord oysters flanked by 2 rows of shrimps
57. Roast beef with tomato and cucumber salad
58. Roast beef with crisp bacon and onions
59. Roast beef with cold B‚arnaise sauce
60. Roast beef with superfine export caviar
61. Roast beef and horseradish
62. Roast beef and remoulade
63. Roast beef with potato salad and chives
64. Fried calves' liver and onions
65. Fried calves' liver with fried egg
66. Fried calves' liver with cucumber salad
67. Fried calves' liver with bacon and mushrooms
68. Fried calves liver with bacon and onions
69. Slices of juicy steak, parboiled egg, crisp onions, and sliced tomato on sour bread or toast
70. Steak and fried onions
71. Steak with fried egg
72. Roast duck with red cabbage and cucumber salad
73. Brisket of beef, freshly boiled, and horseradish
74. Brisket of beef and pickles
75. Brisket of beef and remoulade
76. Brisket of beef with tomato
56. Raw, scraped meat, export caviar and 2 Limfjord oysters flanked by 2 rows of shrimps
57. Roast beef with tomato and cucumber salad
58. Roast beef with crisp bacon and onions
59. Roast beef with cold B‚arnaise sauce
60. Roast beef with superfine export caviar
61. Roast beef and horseradish
62. Roast beef and remoulade
63. Roast beef with potato salad and chives
64. Fried calves' liver and onions
65. Fried calves' liver with fried egg
66. Fried calves' liver with cucumber salad
67. Fried calves' liver with bacon and mushrooms
68. Fried calves liver with bacon and onions
69. Slices of juicy steak, parboiled egg, crisp onions, and sliced tomato on sour bread or toast
70. Steak and fried onions
71. Steak with fried egg
72. Roast duck with red cabbage and cucumber salad
87. Liver paste with Russian herring salad
88. Liver paste, sliced tomato and cucumber salad
89. Lamb's liver, fried tomato and mushrooms
90 Fried forcemeat cakes with red cabbage, meat jelly and beet root
91. Fried forcemeat cakes and cucumber salad
92. Fried forcemeat cakes with meat jelly and thinly sliced, juicy salt veal

SALT AND SMOKED MEATS
93. Ham, sliced egg and meat jelly
94. Freshly boiled mild-cured ham and meat jelly
95. Ham and scrambled egg
96. Ham with Camembert, raw egg yolk and chives
97. Ham with chicken salad
98. Ham with Bombay curry salad
99. Ham with vegetable salad
100. Ham with fried egg
101. Ham with fried calves' kidney and remoulade
102. Ham with bird's liver and fried egg
103. Ham with homemade goose liver paste, Madeira jelly
104. Bayonne ham, roast beef and Madeira jelly
105. Crisp bacon and fried egg
106. Crisp bacon with tomato and Camembert cheese
107. Crisp bacon with fried onions
108. Crisp bacon with creamed mushrooms
109. Juicy, tender, salt veal and meat jelly
110. Freshly boiled tongue with meat jelly
111. Tongue with Italian salad
112. Tongue with fried egg
113. Tongue with homemade goose-liver paste
114. Tongue with sliced egg and meat jelly
115. Homemade collared pork
116. As above with spiced lard and meat jelly
117. Corned brisket of beef with horseradish
118. As above with spiced lard and meat jelly
119. As above with potato salad and chives
120. Salami sausage, liver paste and meat jelly (The Vet's Breakfast)
121. Salami with raw egg yolk, grated horseradish and chopped chives

EGGS, SALADS, ETC.
122. Salami sausage with meat jelly
123. Salami with scrambled egg and chives
124. Salami and fried egg on toast
125. Salami with spiced lard, sliced potato and chives
126. Luncheon sausage with meat jelly
127. Italian salad
128. Bombay toast   (macaroni, chicken, giblets in curry mayonnaise with egg and smoked salmon)
129. Russian herring salad
130. Russian herring salad with egg
131. Vegetable salad
132. Curry salad
133. Hot scrambled egg with smoked salmon on toast
134. Hot scrambled egg 4 boned anchovies in oyster sauce and chopped chives on toast
135. Hot scrambled egg and fried mushrooms on toast
136. Parboiled egg with shrimps
137. Parboiled egg with remoulade
138. Parboiled egg with export caviar
139. Parboiled egg with smoked eel
140. Parboiled egg with chives
141. Parboiled egg with smoked salmon
142. Parboiled egg and meat jelly
143. Parboiled egg with Russian herring s
144. Parboiled egg and herring "tit-bits"
145. Parboiled egg and boned anchovies in oyster sauce
146. Parboiled egg and pickles
147. Parboiled egg with tomato and 2 boned anchovies in oyster sauce
148. Parboiled egg with tomato and fried onions
149. Parboiled egg with cheese mayonnaise and chopped radishes
150. Poached egg on toast with stewed mushrooms and fresh lobster
151. Parboiled egg, tomato and horseradish
152. Sliced tomato, scrambled egg, boned anchovies in oyster sauce and chives
153. Tomato and horseradish
154. Tomato with scrambled egg and chives
155. Tomato and 2 boned anchovies in oyster sauce
156. Tomato and fried onions
157. Tomato with cheese mayonnaise
156. Tomato and fried onions
157. Tomato with cheese mayonnaise
158. Tomato, fried onions and fried egg
159. Tomato, scrambled egg, 2 boned anchovies in oyster sauce and chopped chives, on toast
160. Tomato, raw egg yolk, capers, horseradish and raw onion
l61. Grated carrot with raw egg yolk and sliced lemon

CHEESE
162. Camembert with thin, juicy slices of salt veal and meat jelly
163. Swiss
164. Samso ( Danish Swiss )
165. Maribo ( Dutch )
166. Old Holsteiner with butter or spiced lard
167. Old Holsteiner with red currant jelly
168. Smoked cheese with fresh cucumber and paprika
169. Christian IX
170. Danablu
171. Danablu with raw egg yolk
172. Smoked cheese with raw egg yolk and chives
173. Potk„se
174. Potk„se with raw egg yolk and chopped radishes
175. Camembert
176. Camembert with 2 boned anchovies in oyster sauce
177. Brie
178. 1 slice bread with butter or dripping

          SUGGESTIONS FOR OPEN-FACED SANDWICHES
Fresh or canned salmon, mayonnaise, sweet pickle, seasonings
Fresh or canned salmon, grated onion, mayonnaise, seasonings to taste
I cup fish, 2 hard-boiled eggs, lemon juice
I cup fish, I teaspoon horseradish, mayonnaise
1/2 cup mashed sardines, lemon juice, chopped pimiento, olives and mayonnaise
Sardines, pickled beets
I cup chopped cooked chicken, 1/4 cup cubed pineapple, mayonnaise
Hard-boiled eggs, mustard, seasonings, catsup, chopped onion
Hard-boiled eggs, walnuts, sweet pickles, mayonnaise
Cream cheese, butter, onion juice, sage, celery salt, lemon juice
1 cup mashed cooked chicken livers, chopped cooked bacon, tom sauce, lemon juice
Flaked tuna, pickle relish, chopped stuffed olives, chopped parsley lemon juice, mayonnaise
Cooked ham, ground with pickle relish, celery, hard-boiled eggs, mix with mayonnaise
Tuna, crab meat or lobster, celery chopped fine, mayonnaise
Chopped cooked chicken, walnut meats, pineapple and mayonnaise
Chopped cooked bacon, cream cheese, salad dressing of your choice
Chopped cucumbers, chopped chives, chopped shrimp, French dressing or mayonnaise
Cream cheese, chopped almonds, chopped apples
Pineapple, almond slivers, cream cheese
Dried smelts with cucumbers
Fresh cooked, canned, or smoked salmon with scrambled eggs
Fried smelts in molasses and vinegar
boiled tongue, chopped mushrooms, creamed butter with chopped celery
Slices of goose breast, egg souffl‚, chopped parsley
Cream cheese, water-cress leaves, onion juice
Liver paste with pickled-beet slices
Pressed meats or headcheese
Lamb or veal roast with sliced cucumbers
Pork roast, watercress leaves, sliced tomatoes, slivered almonds
Coarsely chopped raw kale, sliced corned beef, water-cress leaves
Avocado with lemon juice, vinegar, salt, pepper, onion juice
Cream cheese, chopped turkey, chicken, chopped clams, dill pickles
Cream cheese, ground salami
Slices of a variety of cheeses on rye bread
Slices of fancy meats on slices of rye or white bread
Blue cheese, raw egg yolk, garnishes of chopped radishes
Blue cheese mixed with Cherry Heering
Salami jellied consomm‚ on rye with a touch of seasoned lard
Pickled herring, sliced sweet onions, on rye or black bread

        SUGGESTED GARNISHES FOR OPEN-FACED SANDWICHES
Radishes, sliced very thin
Chopped parsley or chives
Hard-boiled eggs cut into small slices or wedges
Hard-boiled egg yolks, sieved, as a center for a flower whose petals m be made of any edible you choose
Paper-thin slices of cucumbers
Slivers of green or red peppers
Paper-thin slices of stuffed olives or pitted, diced black olives
Tiny balls of cream cheese
Mayonnaise squeezed through a pastry tube to form a decorative bord   or other design
Paprika
Natural red fruit juice tints; green or red artificial food coloring
chopped fresh dill
Paper-thin slices of sweet onion

Spread slices of bread, either white, rye, or any of the whole grain types, with butter which has been softened or
creamed. On the buttered bread place any of the following:

--slice of smoked salmon, topped with scrambled eggs
--lobster salad, topped with chopped hard-cooked egg and sprig of dill
--slice of smoked salmon, topped with mushrooms sauteed in butter
--chopped pickled herring, topped with a slice of raw onion and chopped chives
--patty of raw, scraped beef, topped with 2 boned anchovy fillet curved around a raw egg yolk, sprinkled with chives
--smoked herring and chopped radishes, sprig of dill
--boned anchovies, topped with chopped hard-cooked eggs mixed with chopped capers and chives.
--raw, scraped beef, topped with chopped raw onions
--fried salmon, topped with lemon slice and chopped dill
--fish ball with ring of baby shrimp and capers
--sliced smoked eel with scrambled egg and sauteed mushrooms
--broiled tomato slice, topped with scrambled egg and grated cheese.
--chopped cooked meat with chopped pickles and strips of pimento
--liver paste, topped with grated cheese, cress, and radishes
--sardines with lemon wedges and parsley
--herring salad with chopped hard-cooked egg
--lobster, crab, or shrimp salad with lemon wedges
--sliced tomato, topped with cucumber salad
--sliced tomato with scrambled egg and chopped chives
--sliced tomato with cucumber and chopped onion
--sliced tomato with chopped celery, cress, and mayonnaise
--slice of roast beef, crisp bacon slices, and chopped onion
--slice of roast beef, potato salad, and chopped chives
--roast beef with cucumber salad and slice of tomato
Fried calf's liver with bacon strips and sautéed mushrooms
Slice of fried or broiled steak, topped with fried onions
Slice of roast duck, topped with red cabbage salad
Slice of roast veal, topped with cucumber salad
Slice of roast pork, topped with fried apple slices
Liver paste, topped with herring salad and boned anchovy fillet
Liver paste, topped with tomato and cucumber salad.
Fried sliced forcemeat cakes, topped with slice of pickled beet and chopped meat jelly.
Slice of cooked or fried ham, topped with fried egg.

Smorrebrod is a Danish invention, but how it got invented is not known. A theory hold that it evolved in the old day when rounds of bread were used instead of platters. Soaked with meat juices, they would be eaten as the main course or with the addition of honey, as a dessert. Often such bread would be given to the serfs or the poor.
Smorrebrod is known to have become popular among upper-class Danes too as early as the 18th Century. Today everybody from the Danish Queen on down loves their smorrebrod.   Sliced hard cooked eggs and tomatoes sprinkled with chives, on lettuce covered rye bread.    Sliced frikadeller, topped with pickled beets and a cucumber slice, on rye bread.   Curry salad on lettuce, with chopped egg whites and yolks and a cucumber twist.   Roast beef, a gherkin and mustard pickles.   Salami rounds and onion rings with a spring of parsley.    Sliced boiled new potatoes with bacon, cocktail sausages, tomato slivers and sprinkles of chopped parsley.

SMORREBROD
Smorrebrod means buttered bread, but any Dane knows it is much more than that. Actually it is to Danish life what hamburgers are to American life. The smorrebrod that most Danes eat for lunch every day may simply consist of a thin slice of rugbrod (pumpernickel) covered with palaeg (topping). The palaeg can be almost anything from slices of cold boiled potatoes to a multicolored feast. What is important is that the ingredients complement each
other and that they are arranged attractively on the bread.
It is not difficult to assemble smorrebrod, but certain rules should be observed if it is to look and taste authentic. White bread is used only when the topping is to be shrimp, lobster, smoked salmon or cheese. For other toppings use very thinly sliced pumpernickel and be sure it is buttered evenly to all edges, since the butter acts as a juice-proof seal. Arrange the topping carefully and attractively, covering all edges, so that the bread does not show at all. Most toppings will consist of overlapping slices, such as meat, eggs, vegetables, or cheese. Typically, meat and cheeses are not mixed. Finally, decorate the smorrebrod, using your imagination and taste.
Smorrebrod is always best when served fresh. It is always eaten with a knife and fork, and in a certain order.
The herring is served first, followed by other fish and seafood, meat and finally cheese.

from Recipes and Reminiscence,
    Dana College Centennial Cookbook Prepared by the Dana Women's Club. 1983

SILD (herring) with onions, radishes, and chives.
REJER (shrimp)with lettuce, lemon slices, parsley.
LAKS (smoked salmon) with scrambled eggs, and parsley
RULLEPOLSE (rolled spiced meat) with lettuce, mushrooms, parsley.
LEVERPOSTEJ (liver paste) with bacon, mushrooms, and red beets.
FLAESKESTEG (roast pork) with prunes, oranges, pork cracklings.
DANISH BLUE cheese with onions and mushrooms.
DANISH HAVARTI cheese with cucumbers and chives.

The Danish word smorrebrod can be traced back to the days when a round of baked bread served as a plate for both hot and cold food. The rich refrained from eating the plate, but the plate, soaked by gravy or sauce, eventually found its way to the mouths of the servants. Between the two classes, doubtless, was a group which served delicious tidbits on the plate and ate both bread and topping. Eventually the open-faced sandwich was born, years before the Earl of Sandwich discovered what could be done with two pieces of bread.
The fabulous "open-face" is Denmark's national dish. Smorrebrod translates as "butter bread," but it is much more than that - now it means an appetizing assortment of artfully constructed combinations of food and garnish piled high on slices of well-buttered breads. At least once a day, all over Denmark, housewives and renowned chefs prepare, serve, eat and enjoy them. Restaurants take pride in the great variety they offer, and the menus may be a yard or more long. One restaurant in Copenhagen boasts hundreds of varieties.
The base of these little surprises is a single slice of bread ( one of five or more different kinds, depending on what is to go on top ). Savory and rich fillings, butters and dressings are heaped on succulent, sweet- buttered bread cut in different shapes. The mere sight of the finished product stirs languishing appetites. Virtually anything goes--shrimps, lobster, spiced or kippered herring, onion rings, ham, cold meat or fowl, liver paste, parboiled eggs, smoked salmon, cheeses. Out of this variety the Danes turn four or five pieces of smorrebrod into a complete lunch,
supper, or a late-evening dinner meal, served and eaten with knife and fork, in the same fashion as the courses of any meal. Each course is served on a fresh plate with fresh utensils, accompanied by ice-cold akvavit and Danish beer. Recent years have brought the "open-face" into popularity in America. It is a delightful way of entertaining informally at lunch or for an evening snack. The bite-size party smorrebrod is especially suitable for cocktail parties or afternoon teas or "coffees."

An open-faced sandwich must never be skimpy; the contents must completely cover the bread and be made with great care to appeal to the eye as well as the taste buds. The sandwich is most appealing when given height, as when shrimps are piled high, or meats are rolled into rounds and cheeses garnished with build-ups. Today one may purchase so many delicious different kinds of bread it is no trick to have a wide gamut of bases for sandwiches, There are a number of suggestions for open-faced sandwiches in this chapter, but smorrebrod
permutations and combinations are limited only by your rounds and cheeses garnished with build-ups.   Today one may purchase so many delicious different kinds of bread it is no trick to have a wide gamut of bases for sandwiches. There are a number of suggestions for open-faced sandwiches in this chapter, but smorrebrod permutations and combinations are limited only by your own imagination. Be lavish and artistic; picture yourself living the good life in Denmark, and don't worry about calories until tomorrow.

The Danish smorrebrod or open face sandwich is not only Ihe culinary pride of Denmark, but its national dish as well, with a fame that is world-wide and well deserved. Each sandwich, aside from being a work of art, is really a meal in itself. Three or four would satisfy even the heartiest appetite. There are hundreds of varieties, all of them tempting and delicious.
They are often served as a complete meal from large, attractively garnished platters. From one platter one is perhaps served meat, egg, and sausage sandwiches; from another herring and other fish and shellfish sandwiches, while a third might hold Denmark's famous cheese sandwiches. A clean plate is used for each different type of sandwich. Knives and forks customarily accompany each serving. And again, we wonder how the idea of placing
cheese, meat, fish, and fowl on a piece of bread originated and evolved into today's elaborate Danish smorrebrod. True, centuries ago it was supposed to be customary to use a large, hard, round piece of bread as a plate, heaping an entire meal upon it and, no doubt, eating bread plate and all. Was this, then, the real ancestor of the modern smorrebrod? Who knows: We do know that there is hardly a Dane, young or old, who does not eat at Least one smorrebrod every day of his life. With the sandwiches the drinks served would be the favorite, foamy Danish beer, or iced Aquavit, or both.
The meal is completed with plenty of good hot coffee and Danish pastry, and happily climaxed with a small glass of Denmark's famous national liqueur, Cherry Heering.

Pork is one of the main products of Denmark, and what is iot consumed by tlie Danes is sent to the far corners of the World. Canned Danish hams are well Imown and appreciated .n the United States. It is said that the Danes "have succeeded in rearing pigs to an identical size, an identical length, an identical fatness, and an identical good humor; and they are very pleased with the practical outcome." Naturally, ham is used often in their smorrebrod.

Place 1 or 2 slices of cooked ham on buttered pumpernickel or other bread. Top with one of the following garnishes: meat jelly and chopped chives or 1/2-inch strip of scrambled eggs, sprinkled with chopped chives, watercress, or pimento ( best when the eggs are still warm and moist ).
Roll very thin strips of ham, 1 to 1/2-inches wide, around a stick of meat jelly and sprig of watercress, fasten with a cocktail pick. May be served on bread as a canape. Slice of ham, spread with mustard, topped with thin raw cucumber slices.

Thin slices of cooked ham topped with the following mixture:
1/2 cup mayonnaise
1/4 tsp. curry powder
1/2 cup cold boiled rice,
1 cup cooked shrimp
1/2 tsp. lemon juice.
Sprinkle with paprikad garnish with shrimp.

Mix 1 cup ground smoked or cooked ham with 1/4 cup chopped pickle, 1 tbsp. chili sauce, 1 tsp. prepared mustard, 2 tbsp. mayonlist.

A lettuce leaf may be placed on buttered bread before adding sandwich ingredients. All types of salad greens, including parsley, dill, and cress, can be used to add color in garnishing.

Soaked and pitted prunes or apricots with whipped cream.

Sliced banana with whipped cream and blanched slivered or chopped almonds.

Slices of apple, chopped almonds, and raisins

Cooked apple wedges, soaked and pitted prunes, and whipped cream.

Chopped prunes, topped with chopped apples dipped in lemon juice.

naise, and a few grains cayenne. Spread on buttered melba toast and broil until brown. Serve hot.
   Spread very thin slices of cooked ham with liver paste, sprinkle with chopped pickles or relish. Cut into strips, 1 1/2 inches wide, roll. Place on very small squares of buttered bread, fasten with a cocktail pick.
   Along with cheese, liver paste ( leverpostej) is the most commonly used sandwich spread ( paalaeg ) in Denmark.
   Spread or slice liver paste on buttered bread. Garnish with one of the following: slices of raw cucumbers; fried mushrooms; fried mushrooms and crisp bacon; pickled beets; pickles, sliced or chopped; fried eggs; Danish cucumber salad; meat jelly; or slices of boiled tongue and meat jelly.

Add sandwiches of famous Danish cheeses to complete sandwich