Smørrebrød from Denmark - The Best Open-faced Sandwich I Can’t Pronounce
HTML-код
- Опубликовано: 20 июл 2024
- In the third episode we're taking on Danish food with three versions of Smørrebrød! With a base of a hearty rye bread (Rugbrød), Smørrebrød is an open-faced sandwich that has tons of topping options, so you can find the best combination for yourself. Today we’re making Karrysild with pickled herring, roast beef, and a blue cheese smørrebrød.
My goal is to make a dish from every single country in the world. Let me know what country you'd like to see next!
Recipes used:
Rye bread (Rugbrød): foodgeek.dk/en/danish-rye-bre...
Curried Pickled Herring (Karrysild): thecopenhagentales.com/2016/1...
Roast Beef with Remoulade: www.danishsandwich.com/2011/12...
Blue Cheese and Pear: www.seriouseats.com/recipes/2...
0:00 Intro/Background
1:43 Rye Bread
3:42 Curried Pickled Herring
4:58 Roast Beef
6:15 Blue Cheese and Pear
7:10 Outro
Music:
Intro/Outro: Big Slinker by Birocratic
Fluffy by Smith The Mister smiththemister.bandcamp.com
Smith The Mister bit.ly/Smith-The-Mister-YT
Free Download / Stream: bit.ly/stm-fluffy
Music promoted by Audio Library • Fluffy - Smith The Mis...
#Smørrebrød #DanishFood #NoPassportNeeded 
Хобби
Next up is Cuba! Where other countries would you like to see next?
Seriously impressed by the fact that you made it all from scratch. Here in Denmark, you would just go out and buy a loaf of rye bread (maybe from a baker, if you want the best) as well as the curried herring and everything else. That rye bread looked really good! I have never heard of that pear and cheese smørrebrød, but then again we don't all eat the same stuff :)
I would suggest stegt flæsk med persillesovs // fried pork belly with parsley gravy (and potatoes). That's the most Danish dish I can think of, and frying the pork belly correctly seems challenging (and produces a lot of smoke!!). Also delicious, of course.
You're the second person to tell me I should try stegt flæsk med persillesovs, sounds like I have to give it a go!
And I never would've guessed you can just buy the curried herring in the store, but that'd definitely make it a lot easier. I'd have it more often if that was the case here in the US!
arr man spiser squ mutters hjemmelavet rubber
Are you joking. He's in the US. For a good smørrebrød it's difficult to getan good indigrediens in germany. And we are your neighbours.
I have had that awesome dark rye bread in all its savory, dense brownie chewyness. It was even darker than what he made. But finding what I had is difficult and mostly found in gourmet food shops. I got lucky way back when. Haven't seen it since but know somewhere it exists. So making it if you can is the best way to get it. However, in this day and age you'd think it would be more readily available through shipping. Then perhaps not too many places order it do to lack of demand. But its expensive to only get about a 4" rectangular packaged cube with a limited number of quarter inch slices. But GOSH, IS IT GOOD!!!
Some extra tips, if anyone cares:
* Put a salad-leaf on top of the butter, before you build the smørrebrød. It serves several purposes and adds both crunch and colour.
* More toppings. More chives. More diced onions, just more toppings. For flavour and presentation.
* The curried herring would improve if left overnight. The curry develops more flavour.
* For the roastbeef, it should be quite red. Again flavour and colour. And for the toppings you could add shredded horseradish (classic) and sliced tomato. You can make your own Danish remoulade by mixing curry-pickled vegetables (try the Piccalilli brand) and mayo. Sprinkle salt and pepper on the meat right before eating. The meat needs more salt and pepper.
* When you build the smørrebrød, fold the meat. You would need a couple of extra slices to cover the bread, but again: more flavour and better presentation.
I am super impressed by how you makes everything from scratch! Even the roasted onions.
This only now came up in my feed. You did great, thanks!
Amazing! This series really deserves to take off!
As a Dane, I find your cheese bread interesting, I think it is good.
Cheese is often made on white bread, one of the few exceptions.
Dude, what a great job. I'd have all three any day.
Hearty danish seal of approval from me.
Maan you did well! The snaps just won my heart, SKÅL!
Rugbrød tip: The Rugbrød can be sliced and put in the freezer. This way it can last a long time and you can take out what you need. If left to defrost in the fridge, it will be as good as new.
It can also be toasted. It would work well with your cheese for example.
Homemade leverpostej for your next sample of smoerrebroed.., you can serve it warm with sliced sauteed mushrooms, or cold with remoulade and roasted onions, or pickled beetroot.
Don't forget a leaf of iceberg lettuce, and butter on the bread of course! :)
As a Dane, I can only congratulate you with your effort.
The most impressive is actually that you baked your own bread.
While more and more Danes do this in Denmark, it is easy to get good rye bread in Denmark, and baking your own bread does take a bit of effort and time so well done.
Impressed with you making it from scratch - buut I feel you've got some suggestions from "fancy" people and/or Copenhagen.
Where's "Fiskefilet med rejer og remoulade"?
Where's "Æg og rejer"?
Where's "Hamburgerryg med italiensk salat"?
etc.
These seem a bit too "hipster" fancy to me :-/
Although I bet they taste fine :)
Not hipster at all. There are like 25 different kinds of classic smøørebrød. He chose wisely
@@iamnotevenanumber3312 I think Ida Davidsen always has 110 different varieties! The thing about smørrebrød is that you can do what you want, within certain limits. ;-)
Great video, man! Loved the relaxed feel of it - forgetting the butter and smashing up the pear - while still creating some impressive smørrebrød! Quite surprised to see how small the channel is, but I guess you're just getting started.. I'm usually not really into food stuff, but I'll give you a sub anyway and hope you have fun making more videos! Cheers
Hey, thanks! I really appreciate it! Yeah just getting started, figuring out how RUclips works so far, but I'm having a great time with it.
Ohh, thank you for this video! My fiancé (who may or may not show himself elsewhere in these comments) is a Dane, and I would love to be able to make proper rye bread at home. I'll enthusiastically suggest æbleskiver, frikadeller, and stegt flæsk med persillesovs for the future; all so good. And you pronounce "smørrebrød" far better than I do!
Beautiful video I subscribed thanks from Bangladesh
Whoa! That looks like some serious Rugbrød. Great stuff.
Found your channel when you asked about this on redfit
If you want to try "æbleskiver" wait for around christmast thats were it normaly eaten
I didn't know æbleskiver is a Christmas meal! I had it growing up, but more as an indulgent weekend breakfast, like American pancakes. What do you usually top them with? I've had them with lemon curd and lingonberry jam, but would love to try others. I'll definitely make them again soon!
@@no-passport-needed we usually have them with jam (strawberry is the most common, but really just any kind) aswell as sugar or powdered sugar. Also seen a few have nutella with them but thats not common
@@Vasegaard99 everything sweet goes with Nutella dude, I'm pretty sure that's a universal rule!
@@no-passport-needed Ideally, the Æbleskiver dough should be made with buttermilk and cardamom-powder and lemon zest for spice. And fried with butter. Many commercial brands omits it, but it's a shame :)
Otherwise, as VasegaardMusic says. I would say that black-currant jam is the most common though. But strawberry works great too.
I still can't believe this hasn't been made our national dish.
Looks really good mate!
Cool video, looks really delicious! If you swing by the Danish cuisine again, consider making 'Tarteletter' with chicken and asparagus. It's a classic Danish dish. My family and I usually eat it at Easter.
Another classic is Koldskål with Kammerjunker. It is very easy to make and usually served in the Summer as a fresh dessert - or at other meal times if you feel like it ;)
And lastly you can't go wrong in Denmark with "Frikadeller med kartoffelsalat". Which is meatballs with potatosalat. In the Winter we usually make "brunsovs" with boiled potatoes and other vegetables instead of potatosalad.
Nice
it's a bit outside season, but i would recommend you try and make and taste Risengrød and then Risalamande, you usually make risengrød first, and then from the spare you make risalamanda the next day, it is usually associated with christmas (but i had some this month sooo...) Risengrød tends to be more a main dish (but some use it as a desert too) and risalamande is almost always a desert.
Oh my lord, this looks amazing. I can see how it'd be Christmas-y, but I want this asap. Definitely saving to make in the future!
Add some boiled eggs to the one with curried herring! It goes sooooo well with pickled herring. I don't think I'd ever eat pickled herring without eggs haha!
I don't think I've seen a cheese smørrebrød. The classics for me are the fried fish+remoulade one, the egg+mayo+shrimp one and the roast beef one.
It's very impressive how you made everything from scratch. All of your smørrebrøds look absolutely great and tasty. A great tribute to the Danish dish.
The boiled eggs sound great with the pickled herring! I'm a big fan of eggs, I'm sure they'd make it even better.
Yeah I think the articles I read that included cheese must have been American, but regardless, it was really great and used a Danish blue!
I am not sure how your herring and cucumber was pickled, but Danish pickling has a lot of sugar in it, giving it a sweet/sour taste, as (for us) opposed to German style pickles which are more salty/sour. Other than that, 10/10, really impressed that you went all out and made things from scratch :)
To be honest, I don't have a scale of how sweet pickled herring can be, but the one I got does have some sugar in it. Good to know for the future though, I'll keep an eye out for different kinds of herring! And for the pickles, I used cornichons here - they're a little sweeter than other German ones I grew up around, but may not be as sweet as Danish pickles!
@@no-passport-needed we work with the tools we have access to :)
Nice clip! Your ryebread looked great! You can easily add more seeds - think course and healthy! You can also add a generous amount of sesame seeds or poppy seeds to the top of it just before putting it in the oven. The darker your ryebread dough is before baking, the tastier....
Re the curry-herring... Cut the herring into 3/4"-1" slices and add it to the sauce _after_ you've made it.
Re the roastbeef...your crispy onions looked great...try chopping the onion slices into ~1/2" pieces then going through the frying process (this is how we buy them in the supermarkets) Grated/julienned horseradish is also most commonly used...
Still laughs at the fact you forgot the butter on the bread and manage to peel off the meat, great job!
It's pronounced Smørrebrød.
How hard can it be?
You did it very well!
Oh,would that that were so….I am crazy about pronunciation but unfortunately never been able to afford Scandinavia ..however I visited two Danish bars and asked them for pronunciation tips-totally different-one pronounced JUST as you would think with a lovely soft rr sort of soft roll of the r with the lips parted in a half smile and quite a hard ‘d’ BUT the other hardly pronounced the consonants at all.This is not a criticism-I come from Yorkshire-Southerners just cannot hack it ! Now HYGGE and LYKKE -oh that wonderful breathy initial vowel sounds and a world of difference in what is often rendered as an identical ‘g’ sound .As I cannot afford Denmark I am not going to learn the language Danes are brilliant with English and I really need to go back to Italian now that I am reasonable inAndalusian Spanish .
The moment you get a massive piece of Hering is where you drink a schnapps.
Actually a cool video about our food for once.
Didnt americanize it and change things up etc.
I can also imagine this is how it would normally be made here, at least to a fair degree (though we would, as said, probably buy a lot of it instead of making it ourself).
Danish open sandwich with Smørrebrød and butter:
Surbrød, which, in English, translates to sour bread (but is made with yeast, instead of sour dough.
1 tbsp bread yeast, 1 tsp sugar, 200 ml buttermilk or yoghourt, 400 ml warm water, 2 tbsp honey (or malt syrup), 2 tbsp coarse salt, 1 tbsp cracked caraway seed, 300 g rye flour, 700 g unbleached wheat flour
Summer in Denmark with a picnic on Topless beaches
& topless sandwiches
Herring Smørrebrød Recipes
Traditional Pickled Herring
Danish-style pickled herring (known as Marinerede Sild).
For the marinade: 3 Shallots, 600 ml vinegar, 400 ml sugar, 1 tsp whole Allspice, ½ tsp Mustard seed, Half inch piece of ginger, sliced, 1 tsp Peppercorn, ½ tsp Dill seeds, 1 tsp coriander seeds, 4 sprigs of Thyme, 2 chilis, crushed
Smoked Herring (Sol Over Gudhjem)
Sol over Gudhjem, Danish open sandwich with rugbrød, butter, smoked herring, chives and a raw egg yolk on top.
Fish and Seafood Smørrebrød Recipes
Cured Salmon (Gravad Laks)
Meat Smørrebrød Recipes
Roast Beef with Pickles, Horseradish and Fried Onions
Roast Beef with Remoulade and Crispy Onions
Remoulade is a condiment: 1/4 cup Mayonnaise, 1 TBSP Dijon Mustard, 3 TBSP Diced Pickles, 1 TBSP Chopped Capers, 1 TBSP Chopped Taragon, 1/4 tsp powdered tumeric (to give a yellow color), Salt and pepper to taste
Rullepølse with Asier (Spiced Pork Roll with Pickled Cucumbers) Rullepølse is a traditional Danish cold cut. A piece of pork belly-variants use beef flank or lamb-is flattened out and is spread with herbs and seasoning, chopped onions, and in some variants, parsley. 1 ½ kg pork belly 1tbsp coarse salt, 1 large onion, minced 1 clove garlic, minced, 5 tbsp ground black pepper 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 2 bay leafs 4 springs of thyme 2 tbsp oregano
Chicken Salad (Hønsesalat)
Cheese Smørrebrød Recipes
Smoked Cheese and Radish (A.K.A Sommersalat)
300 g rygeost (smoked cheese), 3 heaping tbsp mayonnaise, 250 ml (1 cup) thinly sliced radish, 250 ml (1 cup) chopped seedless cucumber, 1 bunch chives, choppedsalt and pepper, to taste. A few slices of frizzy lettuce slices of buttered Danish rye bread.
Chocolate Smørrebrød (fairy bread)
1 loaf square brioche, sliced, various kinds of chocolate, small block dark chocolate, hazelnut-chocolate spread, smooth peanut butter, softened fresh fruits, such as strawberries, kiwifruit, banana, raspberries and blueberries
Open face sandwich
Butter, Bread, chocolate shavings, strawberry then grill. Add chocolate sauce.
I wouldn't have used the syrup for the rye bread, never heard about it being used here in Denmark. Otherwise very nice!
Fair enough! I found some recipes that used it and some that didn't, so wasn't positive which direction to go. We've been wanting to make bagels using a recipe that calls for the syrup too, so when we found it I figured I'd go this way. I'll have to try without sometime!
It is used for all Rugbrød.
It is used as a feeder for the sour dough. But also for flavour. Barley-malt syrup is the original. It is a by-product from beer-production. And it has a slightly bitter and deep flavour. Doesn't taste much like ordinary syrup. If you can't get barley-malt syrup, use molasses instead. If you want the special flavour, you can make your own barley malt syrup, using light molasses and Dark Ale. Mix them, and boil it down to preferred consistency. I wouldn't bother though, and just use molasses without a worry.
Smør is butter, yes, but 'to smørre' means to spread something one something.
So smørrebrød is 'bread you've spread something on' .
So a more accurate translation than buttered bread would be spreadbread :)
Altså hvis vi skal være helt korrekte så er den "rigtige" oversatning vel "spreadingbread" siden at det hedder smørrebrød og ikke smurtbrød ;)
I think that's a really good point, since some smørrebrød are best with pork fat.
Great attempt! Love the bread, but my mom always said “you have to see the impression of your teeth in the butter”, meaning lay it on thick. Lol
Ps, I go light on the butter too...
Oops! Top shot of the first sandwich YOU COULD DEFINITELY SEE THE BREAD IN ALL IT'S GLORY!!😲😲😄
Me: just butters the bread and then hides the bread under a mound of fried onions.
Tbh that'd be delicious. I mean, the onions were basically onion rings.
@@no-passport-needed I'm ok with that. Maybe add some bacon.....
Thank you for your effort trying to replicate Danish Smørrebrød, please dont do that again :)
Also, ryebread is bitter not sweet, but else you did well :)
Repsect to going all in and actually trying to pronounce much of the stuff in Danish ! I had a great laugh! Sorry ;)
Funny enough, despite being from Denmark I usually cannot stand the dish, glad foreigners can though :)
Ha! I looked up how to pronounce it and still knew I was butchering it. Glad you got a laugh out of it
I can definitely understand someone not liking it. It was cool to see how many different versions there are though, given that it's more of a template than one defined dish!
That has nothing to do with Danish smørrebrød. You can't just throw random things together, there are rules to follow.
All four different ways of pronouncing smørrebrød were perfectly acceptable.
Aw too bad the audio is so bad, can't watch
So smørrebrød actually requires a 3 year education, then you can call yourself an "smørrebrødsjomfru". The stuff he makes in this video proves my point,. Nobody would buy that ;)
aargh... The pronounciation kills my ears!! Listen to google translate a lot more pls, that was horrible!