My sweet Danish landlady Birgitte |
Are you getting excited yet? Well, keep scrolling, and you'll see the delicious smoerrebroed as it appeared in the butchers case!
Looks good, huh? Now I'll show you the ones I got...complete with descriptions!
Since I loved this variety at the other shop, I decided to give it a try here. Again, it's a fish filet, topped with tomato, remoulade, micro-green things, and lemon. In all honesty, I liked the other one better--it was bigger, and the fish was lighter and flakier. But...the remoulade sauce on this one was incredible! Homemade at the butcher shop, if I understood correctly. Mmm! I'd get this one again just because of the sauce.
This one is ham, shredded pickled beets, a pickle spear, tomato wedge, and a piece of pork cracklin. I loved the textures of this one, even though I'm not a big fan of pork. Everything worked well together.
This one is leverpostej, a homemade liver sausage that it seems every Dane eats. Apparently it is quite popular, and each shop has its own secret recipe. This site states: "Liver pate - “Leverpostej” is more Danish than the
Evangelical Lutheran Church - and the monarchy. In brief there are more Danes
that eat “Leverpostej” than there are members of the Danish Church or
supporters of the royal family - which is a much admired institution in Denmark.
95 percent of all Danes eat “Leverpostej”. 40 percent eat “Leverpostej” daily.
The Danes eat 18-20 million tons of “Leverpostej” every year - 4 kilo per Dane
- and 60 million aluminium trays are backed yearly. 92 percent of all Danes
over 12 years make a “Leverpostejmad” - an open faced liver paste sandwich
every single day - with all sorts of toppings."
Well, with a write-up like that, how could I NOT try it! Besides, I used to eat liver sausage when I was a kid. And once in a very great while, I'll get a taste for it now. With onion and dark mustard. So, of course I was gonna try this one. And it was pretty tasty, too. This smoerrebroed was topped with a pickled beet, tiny micro-green things, aspic, and a tomato wedge. And you know what? The aspic went well with it, too. I ate the whole thing!
And finally, the piece de resistance...
And here, for your enjoyment, are more smoerrebroed photos:
Lorelei
ReplyDeleteIs the Leverpostej like Braunschweiger? It kind of looks like it.
D