Smørrebrød and Smörgås…Scandinavian Open Faced Sandwiches

New Year brings new ideas, styles, way of doing things. With all the innovation and tends in food, sometimes we just need to look back at a simpler, less complex time. A question on my mind with all the holiday catering, was how to deliver the most, for less, without sacrificing taste or quality. I was thumbing through my Catering trade magazine and saw Smørrebrød (those famous beautiful open faced sandwiches from Denmark) listed as a trend to watch. It seems everyone is on the Nordic bandwagon. I knew after my first visit to Sweden in 2004, there was something special about Scandinavian food. Clean, pure, simple taste. Sparse, yet elegant. No overkill there with their food, and you are completely satisfied.

Smorrebrod and Smorgas


Salami Farmers Cheese Shaved  Onion  Pepperocicni Smørrebrød

Smørrebrød can be sweet or savory. They are served for celebrations, lunch, dinners, late night bar/club snacks. So you see they are very versatile. They can be savory or sweet. So the imagination can run wild with how to compose cheese, fruits, condiments, vegetables, meat and seafood. Like wines or beers, a full menu of Smørrebrød is progressive , starting with fish,meat or poultry, and then dessert. A thick smear of butter on the base of hearty rye, pumpernickel, or white bread, insures the bread doesn’t get soggy, as well as enhances flavor. Because of this seal of fat, they can be premade and refrigerated before serving. [Read More & Get Details]


    • Good question, Peggy. I’m not sure Nordic Cuisine has made it to North or South Carolina yet, but a good resource would be Katie Button, co-owner of Curate ( Although Curate is traditional Spanish Tapas, Katie did an internship at Noma, Copenhagen, Denmark last winter. They are considered one of, if not THE, leader in Nordic Cuisine.

      If I get a chance, I’ll check around, also.

Comments are closed.