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Archive for the ‘Smørrebrød’ Category

Delicious Leverpostej

Can you have too many Leverpostej recipes? Never! The more the merrier. This is a wonderful Leverpostej loaded with flavor. Serve it warm with sautéed mushrooms and maybe some extra bacon. This recipe is less complicated than my original Leverpostej recipe and has just a couple more ingredients than my Easy Leverpostej. If you have a food processor it’s so easy to make, or you can always make it the danish way by running the first four ingredients through a meat grinder twice and then adding remaining ingredients.

Making Leverpostej

For this recipe I wrote it up to make a full portion (which makes 5-6 small loaf pans or 3 large loaf pans) or if you want to make only half the amount, measurements are in parentheses. I personally only make half of a portion since we don’t eat Liver pate every day. If not baking right away, store the unbaked pate in the freezer.

Leverpostej (full portion makes 5-6 small or 3 large loafs)

Ingredients:

600 g or 21 oz Calf liver (300 g)

170 g  or 6 oz onion (85 g)

90 g or 3.2 oz mushrooms (45 g)

240 g or 8.5 oz bacon (120 g)

250 g or 8.8 oz butter (125 g)

200 ml or 6.8 fluid oz heavy whipping cream (100 ml)

75 g or 2.6 oz flour (38 g)

2 egg (1)

20 g or 0.7 oz anchovy paste (10 g)

1/2 tsp better than bouillon paste, beef (1/4 tsp)

1 tsp salt (1/2 tsp)

1/2 tsp pepper (1/4 tsp)

1 tsp allspice (1/2 tsp)

1 tsp paprika (1/2 tsp)

Directions:

Melt butter and set aside. Cut liver, onion, mushrooms and bacon into chunks. Place onion, mushrooms and bacon into food processor and process until coarse. Add liver and process until well incorporated. Add heavy whipping cream to butter, add mixture to food processor. Add flour, egg, anchovy paste, better than bouillon paste, salt, pepper, allspice and paprika, process until smooth (several minutes).

Pour into small aluminum forms and if freezing cover top tightly with aluminum foil and store in freezer safe bags. When ready to cook Liver Pate, fill an oven-proof dish with warm water 1/2 way up the side of aluminum form. Bake uncovered in oven at 200 degree C (390 degrees F) for 1 hour 30 minutes. Enjoy!

Source: slightly adapted from Sweet, Sour, Savory

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Smørrebrød with Smoked Salmon and Caviar

Smørrebrød with Smoked Salmon and Caviar

I think we are overdue for another piece of Smørrebrød (Danish open faced sandwich) and lets make it a festive one. I love smoked salmon and I love caviar. Of course I don’t use expensive caviar, just good old Lumpfish, and so for the purpose of this post we’ll leave the expensive stuff for the Czars and the Royals. But I am picky about my smoked salmon. I don’t care for salmon that is too soft in texture, I prefer for it to be firm and not fall apart when I separate the slices. There is nothing worse than mushy salmon. The mustard I used was a Swedish mustard with dill, but any sweet mustard will do. Happy New Years to all of you!

Smørrebrød with Smoked Salmon, Caviar and Dill Mustard

Smørrebrød with Smoked Salmon, Caviar and Dill Mustard

Ingredients: Smørrebrød – Røget Laks (Smoked Salmon)

1 slice white bread

butter, optional

dill or Boston lettuce

smoked salmon

caviar (lumpfish)

mustard with dill (or any sweet mustard)

Directions:

Butter bread if desired. Here I used dill as my base, but you could also use a nice fresh lettuce, for example Boston lettuce. Arrange smoked salmon in a decorative fashion. Top with a little caviar (lumpfish). Add a sweet mustard to the plate for dipping. Enjoy with an ice cold beer. Skål and Cheers!

Source: My Danish Kitchen

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Smørrebrød with egg and tomato

Smørrebrød with egg and tomato

Here is a piece of smørrebrød (classic Danish open-faced sandwich) which I think is perfect for this time of year, Spring! It’s made with egg and tomato, my two favorite sandwich ingredients, but also with salad shrimp, cucumber and lumpfish caviar. This is so perfect for a beautiful spring day, eaten in the warm sun and enjoyed it with an ice cold beer (or your other favorite beverage). If you need a recipe to make your own Rugbrød (Rye bread), I have one with a sour dough starter and one without sour dough.

ÆggemadWeb

Making Smørrebrød with egg and tomato

Smørrebrød with Egg and Tomato (1 piece)

Ingredients:

1 piece of rye bread

butter, optional

boston lettuce

1 hard-boiled egg, sliced

salad shrimp, drained and patted a little dry

mayonnaise

1 small tomato

cucumber, sliced

lumpfish caviar

Directions:

Butter bread, if desired. Layer bread with lettuce, egg slices and shrimp. Add a generous amount of mayonnaise. Top with tomatoes and cucumber. Garnish with caviar. Enjoy with an ice cold beer.

Source: slightly adapted from danishsandwich.com

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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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Smørrebrød – med Rejer

Sometime during the Fall Joe and I stopped in at one of my favorite stores IKEA to do some shopping. Of course we had to have lunch at Ikea…its a must, you know.  They had a wonderful piece of Smørrebrød loaded with egg and shrimp, simply delicious. And so this is my recreation of that wonderful piece of Smørrebrød. It has since then become a weekend lunch favorite at our house. Enjoy.

Ingredients:

1 slice Rugbrød (dark Rye bread)

butter (at room temperature)

lettuce

1 hard-boiled egg, sliced

salad shrimp

1 tablespoon lemon juice

salt and pepper

mayonnaise

Directions:

Place salad shrimp in a small bowl and toss with lemon juice, a pinch of salt and pepper. Spread a thin layer of butter onto rugbrød (if desired) and place lettuce on top. Then top with sliced egg, shrimp and mayonnaise. Enjoy.

Source: My Danish Kitchen

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Smørrebrød – Fiskefilet

Smørrebrød is a very important part of traditional Danish cuisine. Basically it’s an open-faced sandwich which starts with the base of bread and butter and then it is topped off, in an artful fashion, with varying ingredients which compliment each other.

Ingredients:

For the Flounder Filet:

4 Flounder Filets (or however many you’re making)

1 egg, lightly beaten

plain bread crumbs

salt and pepper

extra virgin olive oil, for frying

For the Smørrebrød:

1 slice Rye bread, or toast if you prefer

butter, at room temperature

lettuce

flounder filet, hot off pan or warmed up

Remoulade (see recipe)

Capers

Dill, for garnish

lemon wedges

Directions:

Lightly beat the egg. In a shallow dish mix bread crumbs with salt and pepper. Dip each flounder filet in the egg, then turn the flounder in the bread crumbs covering both sides. Place oil in pan and heat to medium-high. Brown flounder on both sides and place on paper towel to absorb excess oil.

Butter bread (if desired). Top with lettuce, flounder, remoulade, capers and dill. Squeeze lemon over fish and enjoy.

Source: My Danish Kitchen

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