Smørrebrød

Lore & Background

Smørrebrød originally comes from the words smør og brød, meaning 'butter and bread' in Danish. The bread is usually buttered, though for some variants a spread of lard is customary. Traditional toppings include pickled herring, thinly sliced cheese, cucumber, tomato, boiled eggs, pork liver-paste, cured meats, smoked fish such as salmon, mackerel in tomato sauce, and pickled cucumber. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot (called italiensk salat), remoulade, or other thick sauces often top the layered open sandwich, which is usually eaten with utensils.

Reader's Guide

Smørrebrød is a significant element of Scandinavian culinary tradition, particularly in Denmark, Norway, and Sweden. It is customary to pass the dish of sliced bread around the table, then pass around each dish of toppings, from which people help themselves. More festive meals can be loosely divided into courses: fish toppings first, followed by cold cuts and salads, and finally cheese with bread or crackers and fruit. One or several warm dishes are often served with the meats on special occasions. Toppings change with the seasons, with some associated with Easter or Christmas lunches. Hundreds of combinations and varieties exist, including named examples such as Dyrlægens natmad (veterinarian's midnight snack), Stjerneskud (shooting star), and Julmacka (Christmas sandwich). The dish reflects the importance of rye bread and preserved fish and meats in Scandinavian food culture.

Did You Know?

• Smørrebrød is traditionally eaten with utensils, not by hand.
• The Swedish name smörgås literally means 'butter goose'.
• One traditional variant, Dyrlægens natmad, translates to 'veterinarian's midnight snack'.
• Stjerneskud, meaning 'shooting star', includes both steamed white fish and fried battered plaice.