📝 About This Recipe
Step into the golden age of Copenhagen's sandwich culture with this iconic Smørrebrød, named after a 1920s veterinarian who famously ordered this exact combination every night at Oskar Davidsen’s restaurant. This masterpiece balances the rich, earthy creaminess of Danish liver pâté with the salty snap of corned beef and the wobbling, savory joy of 'sky' (aspic). It is a quintessential study in texture and tradition, delivering a deeply satisfying Umami punch that defines the Danish lunch experience.
🥗 Ingredients
The Foundation
- 4 slices Rugbrød (Danish Sourdough Rye Bread) (dense, dark, and thinly sliced)
- 2 tablespoons Salted Butter (high-quality, at room temperature)
The Proteins
- 250 grams Leverpostej (Danish Liver Pâté) (preferably coarse-ground and slightly warmed)
- 8-12 slices Saltkød (Salt Beef/Corned Beef) (very thinly sliced brisket or silverside)
- 4 strips Smoked Bacon (thick-cut)
The Essential Toppings
- 100 grams Sky (Dark Meat Aspic) (cut into thin rectangles or 'shards')
- 1/2 Red Onion (sliced into delicate, translucent rings)
- 1 small box Fresh Garden Cress (snipped fresh for garnish)
The Finishing Touches
- 8 slices Pickled Beetroot (optional, for a vinegary counterpoint)
- 1 pinch Sea Salt (to taste)
- 1 teaspoon Freshly Ground Black Pepper (coarsely ground)
👨🍳 Instructions
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1
Prepare the bacon by placing strips in a cold pan. Turn the heat to medium and fry until crispy and the fat has rendered. Drain on paper towels and set aside.
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2
If using traditional Danish Leverpostej, gently warm it in a small oven-proof dish at 150°C (300°F) for about 8-10 minutes. It should be soft and spreadable, not piping hot.
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3
Slice the dark rye bread into even slices, about 1cm thick. Ensure the bread is sturdy enough to hold the heavy toppings.
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4
Generously butter each slice of rye bread from edge to edge. This 'seals' the bread so the moisture from the pâté doesn't make it soggy.
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5
Spread a thick, even layer of the warmed liver pâté over the buttered bread. The layer should be roughly the same thickness as the bread itself.
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6
Fold the thin slices of saltkød (salt beef) elegantly and place 2-3 slices on top of the pâté, covering about two-thirds of the sandwich surface.
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7
Carefully slice the 'sky' (aspic) into thin, rectangular pieces. Place 2-3 pieces of aspic on top of the salt beef.
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8
Place a piece of the crispy bacon across the center of the sandwich for added texture and smoky flavor.
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9
Incorporate the red onion rings by placing them over the aspic and beef, providing a sharp, fresh bite to cut through the richness.
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10
If using pickled beetroot, place two slices neatly on the side or tucked slightly under the beef for a pop of color and acidity.
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11
Garnish generously with freshly snipped garden cress, ensuring it looks lively and bright.
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12
Finish with a light dusting of freshly ground black pepper and a tiny pinch of sea salt over the onions.
💡 Chef's Tips
Always use authentic Danish Rugbrød; standard supermarket rye is too soft and sweet for this dish. The 'Sky' (aspic) is non-negotiable for authenticity—it provides a cooling, jelly-like texture that balances the meat. Ensure your salt beef is sliced paper-thin; thick slices make the sandwich difficult to eat with a knife and fork. Butter the bread all the way to the crust to create a waterproof barrier against the moist toppings. For the best flavor, let the assembled sandwich sit for 2 minutes before eating to let the temperatures harmonize.
🍽️ Serving Suggestions
Pair with a cold, crisp Danish Pilsner or a malty dark lager. Serve with a chilled shot of Aalborg Akvavit (snaps) to cut through the richness of the liver. Always eat this with a knife and fork—Danish Smørrebrød is never intended to be picked up by hand. A side of extra pickled cucumbers or 'agurkesalat' provides a nice refreshing contrast. Serve as part of a traditional 'Koldt Bord' (Cold Buffet) alongside pickled herring.