Smørrebrød

If the Danes were to vote for a national dish, Smørrebrød would win the contest hands down. Make no mistake, Smørrebrød isn't simply an open-faced sandwich. I have admired the infinite mouthwatering varieties on display at bistro windows in Copenhagen.

Traditionally, Danes use dense rye bread (though whole wheat and/or white are acceptable) which is slathered with butter largely to prevent the bread from becoming soggy from what is placed on it. You may choose to put chicken salad, shrimp, pickled herring, mackerel, salmon, pork, or beef. Fresh dill and boiled egg with or without onions or avocados may be used as the top layer.

My personal favorite is the cocktail shrimp or sushi-grade salmon placed on white or whole wheat bread that has been buttered. I love adding onions and boiled egg with a dill garnish. As the Danes say- Skål (cheers).