Tuesday, February 08, 2005
Danish Smørrebrød, the classic open sandwiches always makes for a great lunch
I do not come to Denmark that often in my current role, and hence I don't have a good chance to have Smørrebrød the primary Danish contribution to cuisine, where the filling is 90% and the bread is 10%. If you are in Denmark you must have some, I recommend the pickled herring, there are several variations from plain marinated in vinegar to ones in mustard and curry. One of the really classic places to eat Smørrebrød is Ida Davidsen, a family restaurant that has been in business for more than 100 years. They offer 178 variations of Smørrebrød. A very long time ago I went there with my parents and then I had a 'fiske-filet' a fried fish filet with remoulade sauce. I remeber that the fish filet was still warm when served on the plate, as a kid at my grand father it was always served cold and still delicious. Another wonderful place is Sankt Annae, at Sankt Annae gade, close to Nyhavn, kind of between Nyhavn and the Royal Palace. They serve a great lunch on very traditional Royal Copenhagen Musselmalet porcelain. This gives alot of authenticity to the experience. The picture on the left is from Sankt Annae, here freshly made liver paté served with crispy bacon.
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in smorebrod. Well....
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