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Posts Tagged ‘dansk’

Svensk Pølseret – Swedish Hot Dog Dish

Posted in Danish, Main course, Quick and Easy, tagged , , , , , , , on April 15, 2013 | 2 Comments »

Svensk Pølseret

Svensk Pølseret

Svensk pølseret is a well-known Danish stew that I think most Danes have had on occasion. It is not a Swedish dish, as the name would have you believe, but rather it seems to have come from a summer camp experience in Sweden and was created by using up the last bits of foods in the pantry. And that is what makes this dish so great, it allows you to use up your left-over potatoes and it’s quick and very easy to make on a busy weeknight. I made it many years ago and then forgot about it until my family came to visit. Traditionally Svensk pølseret is made with paprika but in my sisters version she is using curry instead which taste absolutely wonderful and adds a nice heat to the dish.

Making Svensk Pølseret

Making Svensk Pølseret

My sister Jonna making Svensk Pølseret

My sister Jonna making Svensk Pølseret

Svensk Pølseret (6 servings)

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 medium onion, diced

6-7  hot dogs, sliced

2 1/2 lbs left-over cold cooked potatoes, cubed

1 cup ketchup

2 cups milk

2-3 tsp curry

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

Chives, for garnish

Directions:

Potatoes are peeled, cooked and drained, placed in refrigerator overnight.

Dice onion and hotdogs. Cut cold potatoes into cubes. Mix ketchup and milk together and set aside. Cook onions in a small amount of olive oil until translucent, add hotdogs and cook for another 2-3 minutes. Add curry, salt, pepper and garlic powder, cook for another minute. Add potatoes and ketchup/milk mixture, stir gently to combine. Turn heat down to low and continue to simmer very gently for another 30-45 minutes. Garnish with chives and serve with warm dinner rolls and enjoy.

Source: my sister Jonna Pedersen

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Karrysalat – Curry salad

Posted in Condiments, Danish, Lunch, Quick and Easy, Salad, tagged , , , , , , , , , on March 18, 2013 | 4 Comments »

Karrysalat - Danish Curry Salad

Karrysalat – Danish Curry Salad

I never liked Danish Karrysalat until I made a homemade version to serve at my Danish Christmas luncheon. You may ask, why did I make it in the first place if I knew I didn’t like it. Well traditionally Karrysalat is a classic topping for marinated herring and marinated herring is a “must” at any self-respecting Danish Christmas luncheon table. And when I tasted my homemade Karrysalat I was instantly hooked because it is so much better than the store-bought kind. Like I mentioned, it’s is served with marinated herring on top of Rugbrød (dark Rye bread) but I could eat it on top of just about any kind of lunch meat. This is super delicious and I recommend that you whip up a batch immediately and enjoy. :)

Karrysalat

Karrysalat – Curry salad

Ingredients:

3 hard boiled eggs, diced

5 sweet Gherkins, diced (Cornichoner in Danish)

4 tablespoons petite diced red onion

1 small apple, diced

2 deciliter mayonaise

2 tablespoons creme fraiche

1 teaspoon curry

1/2 teaspoon dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon pepper

Directions:

Dice eggs, gherkins, onion and apple into small pieces. Add remaining ingredients and stir gently to combine. Allow salad to rest in refrigerator for at least a couple of hours before serving. Will keep for about 1 week in refrigerator. Enjoy!

Source: adapted from Beretninger fra et autentisk landbrug

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Mona’s Rejesalat – Mona’s Shrimp Salad

Posted in Appetizers, Danish, Lunch, New Years Eve, Quick and Easy, Salad, Seafood, tagged , , , , , , , on February 18, 2013 | 6 Comments »

Mona's Rejesalat - Mona's Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Once a month I get together with a group of wonderful Danish ladies. We’ll meet for afternoon coffee or dinner and we will talk and catch up on what’s going on in our lives and the world. We take turns hosting the party and there is always something delicious to eat on the table…and oh yes, we sing! :) I guess that deserves an explanation. Well, at Danish parties when the company is good, conversations are stimulating, the food is delicious and maybe (or maybe not) the alcohol is flowing, we lock arms and we sing funny Danish drinking songs. It’s a riot.

Mona Eisenbaum

Mona Eisenbaum

This is the Shrimp Salad that my Danish friend Mona use to serve as an appetizer and it would always disappear very quickly. Mona has since then passed away but her Shrimp Salad lives on at our meetings. Mona was an excellent cook and she would prepare the most delicious dishes for us. She never followed recipes and she told me what was in the Shrimp Salad but no specific amounts. I had tried making it but something was missing and my other Danish friend Kaja finally helped me out with the missing ingredient…pineapple. With this recipe you can choose to turn up the pineapple flavor or the curry, it all depends on your taste buds. I like to be able to taste the curry a little.

Making Shrimp Salad

Making Shrimp Salad

When I make this I use small frozen deveined cooked shrimp. Make sure they are fully thawed and pat them dry with a paper towel, otherwise the salad will be too watery. I hope you try this delicious Shrimp Salad and enjoy!

Mona's Shrimp Salad

Mona’s Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Ingredients:

450 gram cooked, deveined small shrimp (16 oz.)

4 thin slices canned pineapple, diced

1/2 cup mayonnaise

1/4 cup ketchup

1/2 – 1  teaspoon curry

Directions:

Pat shrimp dry with a paper towel. Dice shrimp and pineapple into small pieces. Add mayonnaise, ketchup and curry, stir gently to combine. Refrigerate for at least a couple of hours before serving. Serve on freshly baked white bread. Enjoy!

Source: my late Danish friend Mona Eisenbaum

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Othellolagkage – Othello Layered Cake

Posted in Cake, Danish, Dessert, tagged , , , , , , , , , , , , , , on January 28, 2013 | 8 Comments »

Othellolagkage

Othellolagkage

The Othellolagkage is named after Shakespeare’s great tragedy Othello which was written in the early 1600′s. Lagkager or Layered cakes are very popular in Denmark and the Othellolagkage is the “creme de la creme” of layered cakes, a true Danish classic.

Othello

Draw circle, baked Makronbund, Cake cream, Layering cakes

The cake is served on special occasions but it can be quite expensive if bought at the bakery in Denmark. Of course you can make it at home although it is a little time consuming, but well worth your effort. To save some time you can buy the lagkagebunde (cakes for layered cake) at any store in Denmark or if you live overseas, they can be purchased online. However, I choose to make my own lagkagebunde which I had frozen and so all I had to do was pull them out of the freezer to thaw.

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Ingredients for Othellolagkage:

2 lagkagebunde (cakes for layered cake, see link for recipe)

1 makronbund (macaroon cake layer, recipe follows)

Lagkagecreme (cake cream, recipe follows)

Kakaoglasur (cocoa glaze, recipe follows)

Marcipanovertræk (marzipan coating, recipe follows)

6 tablespoons strawberry jam (optional)

6 oz heavy whipping creme

Ingredients for Makronbund – Macaroon cake layer: (makes 1)

200 gram marzipan (7 oz.)

100 gram sugar (3 1/2 oz.)

3 egg whites

Directions:

Preheat oven to 200 degrees C (390 degrees F). Take a piece of parchment paper and trace a circle from the baking pan which you used for making the lagkagebunde, I used an 8 inch pan. Set parchment paper with circle aside.

Mix all ingredients together until you have a smooth homogeneous “dough”, this may take a good 5-10 minutes. Place mixture into a plastic bag, cut off corner and squeeze dough onto circle on parchment. Bake for 20 minutes and allow to cool completely before using.

Ingredients for Lagkagecreme – Cake creme:

1 egg

3 egg yolks

4 tablespoons sugar

1 vanilla bean

4 teaspoons flour

4 deciliter whole milk (13 oz.)

1 deciliter heavy whipping cream (4 oz.)

Directions:

Whip egg, egg yolks, sugar and seeds from vanilla bean until slightly thickened and airy. Add flour and beat. Add milk and beat. Pour egg mixture and empty vanilla beans into a cooking pot and over low heat slowly bring to a simmer while whisking continously. Allow to simmer for 2 minutes while whisking. Remove from heat and transfer into a dish, cover cake cream with plastic wrap and place in refrigerator to cool completely. Once cake cream is cooled, whip heavy whipping cream to a whipped cream and stir into cake cream. Continue to keep cool until ready to use.

Ingredients for Marcipanovertræk – Marzipan coating:

150 gram marzipan (5 1/2 oz.)

175 gram confectioners sugar (6 oz.)

50 gram glucose (1 3/4 oz.)

Directions:

Mix marzipan and glucose, adding confectioners sugar in increments. Mix until you have a smooth mixture. Sprinkle a generous amount of confectioners sugar onto your work surface and roll marzipan out to the height of the finished layered cake and the circumference of the cake, this is easily measured using a butcher’s twine or some other string. Make sure Marzipan does not stick to your work surface and trim edges with a sharp knife to get straight lines.

Ingredients for Kakaoglasur – Cocoa glaze:

200 gram confectioners sugar (7 oz.)

2 tablespoons unsweetened cocoa

warm water

Directions:

Mix together confectioners sugar and cocoa. In very small increments add the warm water little by little until the consistency is thick but flowing easily. Set aside.

Assembling the cake:

Place the Macaroon cake layer (Makronbund) in the center of your serving dish. Place half of the Cake Cream (Lagkagecreme) on the Macaroon cake layer and spread to the edge. Place the first Cake layer (Lagkagebund) on top and spread a layer of strawberry jam (optional) and the remaining Cake Cream, leaving a couple of small spoonfuls as left-over. Place the second Cake layer on top of the cream. Using the left-over Cake Cream, apply a thin layer around the edges to give the Marzipan something to adhere to. Gently fold up the  Marzipan strip and then un-fold it around the edge of the cake, pressing it lightly against the edge to make it stick. If you have not already done so, mix up your Cocoa Glaze (Kakaoglasur) and spread it out over the top of the Cake layer leading the glaze to the Marzipan edge. Whip up the last 6 oz of heavy whipping cream, place in a pastry bag fitted with a star tip (or whichever is your favorite shape) and decorate the edge between the Cocoa glaze and Marzipan to cover up any gaps. Keep cake refrigerated until serving. Enjoy!

Othellolagkage

Othellolagkage

Source: Himmelske Kager

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Kransekage – Happy New Year!

Posted in Cookies, Danish, New Years Eve, Pastry, tagged , , , , , , , , , on December 31, 2012 | 10 Comments »

Kransekage Bites

The last day of the year has arrived and I wish all of you a Happy New Year and since it’s New Years Eve today lets wrap up the year with some traditional Danish Kransekage.

Kransekage is a classic Danish pastry made with Marzipan. It is often eaten for New Years, Weddings, Anniversaries, Baptisms – occasions when a celebration is in order. Kransekage can sometimes be made into quite elaborate presentations such as my Anniversary cake but other times they are made as small triangular bite-size pieces of Kransekage, equally delicious!

You can also make them into small Kransekage Tops as in the picture at the bottom of the page. If you choose this, don’t refrigerate the marzipan dough as it will be softer and more manageable at room temperature. Place dough in a pastry bag with a large star tip, but I have to forewarn you that it will take a lot of strength to press the dough out of the pastry bag onto the parchment paper. Another thing you can do to your Kransekage, which I did not do here, is to dip the bottom in some chocolate. Very delicious! I hope you have a safe and happy New Year. :D

Kransekage Bites (makes 10-12 pieces)

Ingredients:

Cake:

250 gram Marzipan (cut into slices)(8.8 oz or 8 3/4 oz)

75 gram confectioners sugar(2.5 oz or 2 3/4 oz)

20 gram pasteurized egg whites(0.7 oz or 3/4 oz)

Glaze:

40 gram confectioners sugar (sifted),( plus more if needed)(1.4 oz)

15 gram pasteurized egg whites(0.5 oz)

Directions:

For the Cake: In a stand mixer with the paddle attachment, place 75 grams confectioners sugar and 20 grams pasteurized egg whites. Start the mixer on low and add marzipan pieces one by one. When the cake mass is homogeneous, remove from mixer and place in a zip lock bag. Store in refrigerator for at least 2 hours or until the following day.

Double up two large baking sheets for extra insulation to avoid burning the bottom of cake. Use parchment paper. Preheat oven to 390 degrees F (200 degrees C).

Note: when rolling out marzipan, wash and dry your hands as often as needed to avoid working with sticky fingers. If marzipan feels too sticky use a small amount of confectioners sugar to work into dough. Sprinkle work surface lightly with confectioners sugar. Roll dough into a long log approximately 1 1/2 cm (0.6 inch) in thickness. Cut log into finger length pieces (8 cm/3 inches). With two fingers lightly pinch and press down on each log piece to form a soft triangular-shape. If needed, use an icing spatula or a regular spatula to loosen marzipan from tabletop by pressing down hard while sliding spatula under the log. Place each triangular log on parchment paper and bake for 14 to 18 minutes or until golden brown. Allow logs to cool completely on a rack.

For the glaze: Beat together sifted confectioners sugar and pasteurized egg whites on high-speed for at least 5 minutes. The glaze should be pretty thick and no longer flow together when beaters are stopped. Add more sifted confectioners sugar as needed. Load glaze into a plastic bag and snip off tip to create a very tiny opening. Begin decorating, moving the tip back and forth across the logs making sure to extend the tip out over the edge to allow the glaze to droop down the outside in a loop style fashion. Allow glaze to dry at room temperature for a couple of hours before storing Kransekage Bites in an airtight container. Enjoy.

Kransekage Tops

Source: My Danish Kitchen

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2012 A Year In Review

Posted in Danish, New Years Eve, Other, tagged , , , , , , , , on December 29, 2012 | 3 Comments »

With the end of the year quickly approaching I thought it would be fun to do a review of the most popular posts for 2012 (starting with the most popular). The outcome does not surprise me at all since the majority of my readers are Danes living outside Denmark or Americans with Danish heritage. The top posts are the classic Danish dishes, the ones that we miss, the ones that are etched into our memories and the ones that we grew up with.

I wish to extend a sincere Thank You to all of my readers as you help me keep in touch with Danes, Denmark and all the wonderful Danish foods. Godt Nytår til jer alle, Happy New Year to all of you and here’s to you…Skål and Cheers!

Ris a la mande

Ris a la mande

IMG_5335 ew

Remoulade

Koldskål ew

Koldskål

Risengrød ew

Risengrød

Wienerbrød ew

Wienerbrød

Leverpostej ew

Leverpostej

Pebbernødder ew

Pebernødder

Easy Cheese Danish ew

Easy Cheese Danish

Florentine ew

Florentine

img_3425e1

Rundstykker

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Brunkager – A Modern Version, Ginger Cookies

Posted in Christmas, Cookies, Danish, tagged , , , , , , , , , on December 3, 2012 | 7 Comments »

Brunkager

Brunkager

This year I decided to try out a new recipe for Brunkager. I view this recipe as a more modern Brunkage in that, the finished product is a small rectangular cookie instead of the traditional round shape and it has pistachios in addition to almonds. The cookies are very flavorful and delicious and the only problem I had was with the aesthetic outcome. I was not able to find any whole almonds and pistachios, all I could get was almond slivers and unsalted pistachio halves and pieces. Of course now that it’s all said and done I finally found the right kind of nuts…bummer… oh well. As far as the almonds, use what you have, but whole would be perfect. But for the pistachios, I would recommend that if you cannot get whole then don’t bother with it because it really wont give you the beautiful green “wow” effect that whole pistachios would provided.

This recipe also uses Potaske which is a leavening agent commonly used in some Danish baked products. Potaske can be substituted with Baking Soda which is what I used in my previous Brunkager recipe. If you use Baking Soda you can omit the 1 tablespoon cold water. Simply just mix the Baking Soda in with the dry ingredients.

I hope you enjoy these cookies, they are a wonderful addition to any Christmas repertoire.

Brunkager II

Brunkager (makes approx. 110 cookies)

Ingredients:

250 gram butter (8.8 oz.)

125 gram dark syrup (4.4 oz.)

250 gram dark brown sugar (8.8 oz.)

2 teaspoon potaske

1 tablespoon cold water

3 teaspoon ground cinnamon

1 teaspoon ground cloves

2 teaspoon ground ginger

1 teaspoon ground allspice

500 gram all-purpose flour (17.6 oz.)

30 gram whole unsalted pistachios (1 oz.)

120 gram whole blanched almonds (4 oz.)

Directions:

Using a 20 x 20 centimeter (8 x 8 inch) container, cut 2 pieces of parchment paper to fit inside the dish without it crimping up in the corners. Place parchment paper in a cross fashion with paper extending over the edges. Set aside.

Place butter, syrup and brown sugar in a sauce pan and melt over medium-high heat. Once ingredients are melting, whisk vigorously until it comes together. Remove from heat.

Combine potaske and water, set aside. Combine flour, cinnamon, cloves, ginger and allspice in the bowl of a stand-mixer fitted with the hook attachment. Add potaske/water mixture to the warm butter/syrup mixture. Pour the warm butter/syrup mixture into the flour mixture and mix until a homogeneous mass. Add pistachios and almonds and continue mixing until combined.

While batter is still warm, pour into dish lined with parchment paper and press the mixture into corners and flatten. Cut another piece of parchment paper to fit and place on top of dough. Fold overhanging edges of paper in over batter and allow to cool at room temperature until the following day. Next day, remove dough from dish and cut into 4 logs. If you plan on baking the cookies at this point, cut logs into thin slices and place on baking sheet lined with parchment paper, leaving a 1 inch space between cookies. Bake in a 180 degree C (350 degrees F) preheated oven for 9 – 12 minutes. Allow cookies to cool completely before placing in a cookie tin with a tight fitting lid.

If you plan on baking cookies on a later date, wrap each log tightly in plastic wrap, place in a zip-loc bag and store them in refrigerator for 1-2 weeks. Flavors will continue to develop as dough sits. Once ready to bake, allow dough to come to room temperature before slicing and baking.  Merry Christmas and Glædelig Jul.

Brunkager ready for baking

Brunkager ready for baking

Source: adapted from Det Søde Liv

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Sukkerkringler – Sugar Pretzels

Posted in Christmas, Cookies, Danish, tagged , , , , , , , on November 26, 2012 | 11 Comments »

Sukkerkringler

In Denmark, the word Kringle refers to the knotted pretzel shape and Danes use this shape for many different baked goods like pastries, breads and cookies. The Kringle symbol has a long history in Denmark and it’s the guild sign for the Danish Baker. Even today, it is often displayed as a golden kringle outside the modern Danish Bakery Shop.

Form into ball the size of a walnut, roll to 6 inches long, shape as a pretzel and dip in sugar.

The Sukkerkringle is a Christmas cookie made in the traditional kringle shape. The dough is very quick and easy to make but the shaping of the cookies does require a little bit of patience (this would be a great activity for the teenager in your house :) ) The cookie is soft and delicate and dipped in pearl sugar. The pearl sugar is a bigger sugar crystal which I have found online, however, if you don’t have it in your house you can use crushed sugar cubes and if you don’t have sugar cubes then just use a light coating of regular sugar…you get the idea.

Pearl sugar

Sukkerkringler

Ingredients:

3 cups all-purpose flour

1 cup butter

1 teaspoon baking powder

1 egg

1/2 cup heavy whipping cream

Pearl sugar for decoration

Directions:

Line two large baking sheets with parchment paper and set aside.

Place flour, butter, baking powder, egg and whipping cream in a food processor or a large bowl. Mix until combined and a ball of dough is formed, careful not to over-mix. Wrap dough in plastic wrap and place in refrigerator for 30-60 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place a small amount of pearl sugar onto a small plate and set aside.

Remove cooled dough from refrigerator and divide into pieces the size of a small walnuts, roll into balls. Sprinkle a very small amount of flour onto your work surface if needed and roll each ball into a 6 inch long rope. Take each end of the dough and curl them up onto the middle of the dough, forming a pretzel shape, gently press a finger into the seam to seal the edges. Lift up the pretzel and place upside down into the pearl sugar, press down gently to make the sugar stick. Place sugar side up onto baking sheet, reshape a little if needed. Bake in the middle of oven for 10-12 minutes. Allow to cool completely before storing cookies in a cookie tin. Enjoy!

Source: The Great Scandinavian Baking Book

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Kringle – Denmarks Best Kringle

Posted in Cake, Danish, Pastry, tagged , , , , , , , on October 29, 2012 | 8 Comments »

Kringle

What is a Kringle? It is a Danish yeast cake which is traditionally baked in a pretzel shape. I guess that is why the portions of Kringle dough is so large because you would need a good amount to make it into the classic pretzel shape. However, it’s quite common for most people to shape them into a rectangle instead. The original recipe would have made 4 cakes which is too much for us here at home, although I could easily have followed that recipe and frozen the remainder down…they freeze well :) But I decided to cut the recipe in half. It worked out very well and the only little hick-up I encountered was that instead of having an odd measurement of 1 1/2 large eggs ?? in the recipe, I went with an even 2 large eggs instead. The result was that I had to add a wee-bit more flour and the outcome was a very soft and pliable dough and an amazing crumb in the final cake. As with any yeast cake it is always best served same day it is baked.

The folding process for making Kringle

Just wanted to share with you that this particular recipe comes from a lady named Anne Margrethe who lives in Hirtshals, Denmark. Her Kringle recipe was featured on a Danish television show hosted by Søren Ryge and he declared it “Denmark’s best Kringle”. I must say that it is super delicious!

Starting top left picture: Cubed butter in liquid, Remonce, Filling on dough, Finished Kringler

Kringle (makes 2 Kringler)

Ingredients:

For the dough:

1 deciliter water

2 1/4 teaspoons active dry yeast

1 1/2 tablespoons sugar

2 large eggs, room temperature

150 grams butter, cut into small cubes, room temperature

325 grams all-purpose flour

For the Remonce:

115 grams butter, room temperature

115 grams sugar

2 teaspoons cinnamon

Garnish:

50 grams raisins

25 grams blanched almonds, chopped

Pearl sugar

1 egg, for egg wash

Directions:

In a small saucepan heat water to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, sprinkle yeast over water and let sit for 10 minutes. Add sugar, eggs and butter to bowl and give a quick stir, let sit for another 10 minutes. Add all flour to bowl and using your hands, mix all ingredients until homogeneous. Transfer dough to a clean bowl, cover with a clean and dry tea-towel and let rise for 30 minutes.

To make Remonce filling mix together butter, sugar and cinnamon in a small bowl, set aside.

Sprinkle work surface lightly with flour and give the dough a quick soft kneading. Dough should be soft and pliable. Divide dough into two portions and form each piece of dough into a log. Working with one log at the time, place a piece of parchment paper onto your work surface and, on the parchment paper, roll out the log to approximately 30 x 16 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds. Fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Fold the ends closed. Holding onto the parchment paper, roll dough rectangle over so it’s now placed upside-down. Place parchment paper with dough rectangle onto baking sheet. Repeat process with second piece of dough. Allow both dough rectangles to rise for another 15 minutes on the baking sheet.

Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!

Source: adapted from Anne Magrethe i Hirtshals via Søren Ryge

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Smørrebrød – med Sild (with Marinated Herring)

Posted in Danish, Seafood, Smørrebrød, tagged , , , , , on August 27, 2012 | 7 Comments »

Smørrebrød med Sild

It’s been a while since I’ve made a piece of traditional Danish Smørrebrød. This is marinated Herring which is not only super delicious but also high in Omega-3 fatty acids and therefor good for you. Herring is immensely popular in Scandinavia and it can always be found on a festive luncheon menu. You can buy Herring in different marinates such as mustard, cream, curry, wine or spiced sauces. For this particular Smørrebrød I used Herring in a wine sauce, which I adore, and I paired it with onions, capers and some wonderful fresh dill.

Smørrebrød – med Sild

Ingredients:

1 slice Rugbrød (dark Rye bread)

butter for bread, optional

Boston lettuce

marinated herring in wine sauce

red onion, diced

dill

capers

Directions:

Finely dice red onion, set aside. Butter bread if desired. Place lettuce on bread and top with marinated herring. Arrange red onions, dill and capers in a decorative fashion. Smørrebrød is enjoyed with a cold beer and Akvavit snaps. Enjoy!

Source: My Danish Kitchen

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