SBS Food on smørrebrød
Karin Monk, Vice President of Melbourne’s Danish Club at Denmark House who grew up north of Copenhagen, tells SBS Food: “It was the first Danish food to be exported and become famous abroad”.
An excerpt of the interview here – for the rest, click below.
In Danish, smørrebrød means butter and bread, but these open sandwiches are a lot more than that. They first became popular in the 1800s among factory workers who would bring slices of rye bread and leftovers to make quick open sandwiches for lunch. By the end of that century, families were making them at home and dedicated smørrebrød restaurants had opened up around Denmark.
Despite the etiquette and rules attached to these Danish open sandwiches, there’s a smørrebrød for everyone’s taste.
History of Denmark House
1 kg ground veal
1 kg ground pork
100 g plain flour
250 g milk
25 g salt
2 g pepper
2 brown onions
finely chop onions
add all ingredients and mix well
roll into balls fry in (lots of) butter till cooked
*tip* fry till golden brown in pan, finish in oven 7-8 minutes, 180 fan forced
One side of salmon
200g Fresh dill
3g fennel seeds
3g coriander seeds
2g coriander powder
Clean salmon, remove skin and cut in half
Mix sugar and salt, cover salmon in mix
Cut zest off lemons, chop 100g dill and zest, add juice from lemons
Add lemon and dill mix to salmon
Compress and leave in fridge for 8 – 12 hours
Remove salmon, discard dill/zest and pat salmon dry
Mix dill with crushed peppercorn, fennel seeds, coriander seeds and coriander powder Cover salmon in mix, compress and cure for 8 – 12 hours in fridge
Thinly slice salmon and serve – enjoy!
NEGRONI & MOJITO
30 ml Rød Aalborg
30 ml Campari
30 ml Dolin Rouge
Build into low ball glass
Add ice and stir
Garnish with orange peel
60 ml Dild Akvavit
30 ml fresh Lime juice
15 ml Sugar syrup
Build all ingredients in a Tom Collins glass
Fill glass with ice and top with soda water
Garnish with dill sprig and lime wedges
60 ml Vanilla vodka
15 ml St Germain
30 ml fresh lemon juice
30 ml sugar syrup
1 egg white
Shake over ice
Double strain into a coupe
Garnish with shortbread crumbs
AKVAVIT AT HOME
1 bottle of vodka
60 ml Bols
30 ml Cherry Heering
30 ml fresh Lime juice
30 ml Sugar syrup
1 dash bitters
Shake with ice, double strain into a coupe, garnish with orange twist.
1 cup water, preferably filtered
1 cup granulated sugar
Heat water in a small saucepan over medium-low heat until hot, but do not bring to a boil.
Add the sugar and stir until fully dissolved. Cool syrup to room temperature before using or storing. Refrigerate for up to 3 weeks.
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