"Smørrebrød" (originally "smør og brød"; Danish for "butter and bread") usually consists of a piece of buttered rye bread ("rugbrød "), a dense, dark brown bread. Rugbrød simply means “rye bread” in Danish. 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By Stevie Parle 04 October 2013 • 15:00 pm *the weight required is a little more than a standard American Measurement so please note that the recipe calls for 1 1/2 cups of rye flour + a Tablespoon and 1 1/2 cups of bread … Classic toppings include pickled herring and fresh shrimp, although anything […] Rugbrød is a staple in, dare I say, all Danish households and it is the foundation for most pieces of Smørrebrød (open-faced sandwiches) whether it be the elaborate pieces bought in restaurants or the common pieces found in the daily Danish … Here are three toppings to try. Then there’s the traditional Danish dyrlægens natmad, a smørrebrød topped with a layer of butter or fat, leverpostej (liver pâté), meat stock, and sliced red onions. Tivoli: buttered rye bread, lettuce leaf, boiled ham, slices of Danish camembert, green peas and onion in mayonnaise, watercress. The beauty of smørrebrød lies in its simplicity. There are more than 30 toppings that can be used, but the most popular are egg and roast beef, and pan-fried white fish, according to Gozzi. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. Danish Open-Faced Sandwich, aka smørrebrød, derives from smør og brød, “butter and bread”. Finally, there are the toppings. Smørrebrød (originally smør og brød, “butter and bread”) consists of a piece of buttered rye bread topped with fish, meat or cheese and finished with garnishes to make a visually appealing meal.. Denmark is located in Northern Europe and has one land border with Germany. Add thin slices of red onion, sliced ​​radishes, and sprinkle with chopped chives. Smorrebrod,‏ "butter and bread" in Danish, is an open faced sandwich prepared with dense rye bread and toppings that can include cold cuts, fish or cheese. Danish smørrebrød (open sandwiches) are wonderfully simple. Smørrebrød is the traditional Danish open-faced sandwich. Cut the avocado in half, remove the stone, scoop out the avocado flesh with a spoon and slice very finely. Rye bread is a core component of many meals, as you can see in these smørrebrød, but it’s sadly not that easy to get hold of here, or even in the UK when I was there. Yes you can get rye bread, but not Danish-style, so for these I made my own with this recipe. Rye … You will find yourself making it again and again! It is very easy. At their simplest, smørrebrød are open-faced sandwiches built on a thin layer of dense sourdough rye bread called rugbrød.The name of the sandwich itself comes from the words for butter (smør) and bread … www.danishsandwich.com/2011/01/real-danish-rye-bread-rugbrd.html The dark, compact, whole grain brick that takes some time to chew (and even longer to digest), is actually also the oldest bread we have in Denmark. * Percent Daily Values are based on a 2000 calorie diet. 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