THE DANISH SANDWICH

Press, Volume CXI, Issue 32659, 15 July 1971, Page 7

THE DANISH SANDWICH

(Byi

BRIDGET JONES)

Called smorrebrod (smorr is Danish for butter, and brod means bread), Danish sandwiches are composed of three main parts—base, topping, and garnish. For the base, white bread is used for delicate flavours, such as chicken or shrimps and should be as fresh as possible. Brown bread, pumpernickel, or rye—which should be about 24 hours old —is considered most suitable for fish (except shrimps), meats and other stronger flavours. Fine-quality, cold butter is then spread evenly all over the thinly sliced bread including the crust—for'besides giving flavour to the sandwich, the butter also helps anchor the topping to the bread. So that the bread does not become damp and the toppings lose their flavour and freshness, sandwiches are laid out on grease-proof paper (keeping different flavours apart) and kept in a cool place until it is time to eat them. When they must be prepared well ahead, crisp lettuce leaves inserted between the base and the filling, help prevent the bread from becoming soggy. Since the bread also serves as a "plate” for the foods on top, the sandwiches are generally eaten without cutlery. VARIETY OF TOPPINGS Toppings are the most important part of the sandwich since these must be substantial enough to make a satisfying meal. They can be made from slices of cheese, cold chicken, cooked ham, tongue, salami, luncheon meat, corned beef, liver sausage, cold meats, bacon, smoked eel, pickled herrings, hard-boiled egg, scrambled. egg, prawns, shrimps, smoked salmon, lobster, and so oh—but should always be used liberally enough to cover completely the base. Garnishes are chosen for the way they complement both the looks and flavour of the filling, and can range < from vegetables such as tomato slices, cucumber wedges, onion rings,. crispy fried oniony radish slices, celery curls, red or green pepper rings, watercress, olives, and gherkins to fiard-„ boiled eggs, baby shrimps,' anchovy fillets, lemon twists, caviar, cream cheese, mayonnaise, parsley, dill, and crumbled, crisp bacon. The possibilities for ’ making tempting, tasty open sandwiches are and the task a satisfying one, for smorrebrod can be both a meal and a work of art all in one. I SUGGESTIONS i Here are just a few sand- ’ wich suggestions to start i with: h

Shrimp.—Cover slices of buttered white bread first with thinly sliced cucumber. then with small pink shrimps attractively arranged. Garnish with mayohnaise, a cucumber or lemon slice made into a twist, and a “fluff” of dill or parsley. Roast beef.—Spread slices of buttered rye bread first with mustard and cover with thinly sliced roast beef (the Danes like it very rare). Top with crispy fried onion rings. Tongue and chicken.—On buttered slices of pumpernickel or rye bread arrange alternate thin slices of cold tongue and chicken. Garnish with mayonnaise and watercress.

Smoked salmon. Cover buttered white bread with thin slices of smoked salmon and as a garnish add capers, onion rings, and baby shrimps or hard-boiled egg slices.

Tomato and egg.—Oh half the buttered slice of a piece of white bread arrange thin slices of tomato: on the other half, thin slices of hard-boiled egg. Garnish the tomato half with raw onion rings, the egg half with crumbled, crisp bacon.

Gourmet note: For even more enjoyable eating, make a selection of different sandwiches and arrange them attractively on a large plate, i tray, or serving board. .«■

Egg and anchovy. Spread buttered brown bread slices with anchovy paste, and cover with slices of hard-boiled egg. Garnish with anchovy fillets and capers. Blue cheese and radish.— Cover buttered white bread with thin slices of Danish blue cheese. Arrange a row of thin radish slices across the top, and add a few halves of pitted, black olives. Soft cheese and carrot.—Lay crisp lettuce leaves on buttered white slices, top with thin slices of processed cheese, and scatter raw carrot over these in a decorative fashion. Herring. Atop slices of buttered brown bread, make an arrangement of herring titbits, and garnish with onion rings and Chopped fresh dill. Salami.—Top buttered pumpernickel slices with thin overlapping slices of salami. Garnish with raw onion rings (or slices of hard-boiled egg) and sweet gherkins sliced lengthwise almost to the base and pulled out into fan shapes.