70 "smørrebrød" ideas for morning, noon and night.
This new cookbook covers everyone's favorite Danish food: smorrebrod. There are so many variations on the classic open sandwich, with ideas for every season and every taste. We all know about pickled herring and smoked salmon on a slice of dark, dense rye bread, but Trine introduces us to lots more fresh, seasonal creations, as well as ideas for making use of leftovers like roast chicken, and refreshing sweet recipes such as simple sliced fruit on homemade seeded bread.
Trine not only gives recipes for breads, bases, fresh mayonnaise, sauces, and plenty of toppings, but also background on the origins of these perfect little Danish snacks traditionally served with aquavit or a cold beer.