Recipes

”Dyrlægens natmad” (The vet's midnight Snack)

½ slice of rye bread with butter 1 slice of liver paté 1 piece of flavoured lard 1 slice of consommé aspic 4 paper-thin slices of salty beef 3 onion rings 1 spray of fresh dill Flavoured lard: 250 grammes of lard 1 Granny Smith apple 1 onion 1 tbs. of garden thyme

The lard is smelted in a pot, the apple (with peel) is cut into small squares and the onion is chopped. Garden thyme is sprinkled over it. Let it all simmer for 30 minutes. Put the flavoured lard in a bowl and let it cool off before refrigerating.

Put a slice of liver paté on the buttered bread. The flavoured lard is put on top of the liver paté, and put the jellied meat sauce on top of this, and finally the 4 slices of salty beef so that they cover what is beneath. Garnish with onion rings and dill.

½ slice of rye bread with butter 2 tomatoes 2 tbs. of smoked cheese salad 1 teaspoon of finely chopped chive Slice the tomatoes and put the slices on top of the bread in a ring, also in the middle. The summer salad is put as a border down through the open sandwich. Sprinkle the chive on top of the summer salad.

½ slice of rye bread with butter
1 breaded fried fillet of plaice
2 tbs. of remoulade sauce
2 green asparagus
½ slice of smoked salmon
2 pickled herring
1 lemon boat

Put the hot plaice fillet on the bread. The remoulade is put as a border down through the open sandwich with an asparagus on each side. The smoked salmon is shaped as a ring and placed in the middle, and place a pickled herring on each side of it. The lemon boat is placed on the tail.

½ slice of rye bread with butter
2 boiled pickled angostura herrings
6 red onion rings
1 spray of parsley

Put the 2 herrings on the buttered bread and place the onion rings down through the middle. Finally, garnish with a small spray of parsley.

½ slice of rye bread with butter 2 slices of smoked leg of lamb 2 tbs. of scrambled eggs 1 tbs. of chopped herbs (parsley, lovage and chive) Put the 2 slices of leg of lamb on the bread. Place the scrambled eggs diagonally on the bread. Sprinkle the chopped herbs over the scrambled eggs.

½ slice of rye bread with butter
50 grammes of raw beef'
Approx. 10 slices of boiled asparagus potatoes
1 tbs. of finely chopped chive
1 tbs. of chopped onions

Spread the raw beef on the bread. Place the potato slices in a diagonal line on the raw beef from corner to corner. Garnish with the chopped onions in one corner and with the chive in the other.

½ slice of rye bread with butter 3 slices of boiled breast of beef 2 tbs. of pickles 1 tbs. of chopped red onion 1 tbs. of planed horse-radish ½ teaspoon of chopped parsley Put the breast of beef on the bread. Place pickles as a diagonal border in the middle Place a border of red onions on one side and the horse-radish on the other. Sprinkle the horse-radish with chopped parsley.

½ slice of rye bread with butter
2 slices of roast pork with crackling
3 slices of tomato
2 tbs. of chopped, pickled beetroot
2 slices of consommé aspic

Take the crackling off the roast pork and place the slices on the bread. Place the tomato slices diagonally, and the chopped, pickled beetroot on top. The jellied meat sauce goes on each side of the tomatoes. The crackling is placed diagonally as garnish.

½ slice of rye bread with butter 2 slices of liver paté 2 slices of crispy bacon 2 tbs. of cowberry jam 1 tbs. of parsley fries 1 tbs. of roasted, sliced mushrooms Parsley fries: Rinse 1 bunch of curled parsley and dry well. Pick the sprigs off the stalks. Put oil in a high-edged pot and start boiling. When the oil boils, put in the sprigs, but be careful, the oil sizzles, so keep your distance. When the oil has stopped sizzling, take out the parsley and place it on a paper towel and sprinkle with salt. Store dry. Place the 2 slices of liver paté on the rye bread. The 2 slices of bacon are placed from corner to corner. Place a border of cowberry opposite, next to the parsley fries, and finally the mushrooms.

"Uffe Ellemann Jensen"

1/2 slice of rye bread with butter
3 meatballs
2 boiled asparagus potatoes
4 large slices of pickled beetroot

This ”smørrebrød” is served hot. Slice the hot rissoles in half and put them on the buttered rye bread. They are placed a little to the side on each side of the rye bread. The hot slices of potato are put on top. The beetroot is sliced in julienne (thin strips) and placed as a border in the middle.

"Lone Hertz"

½ slice of bread made of bolted rye meal with butter
1 egg
1 tbs. of dill mayonnaise
1 smoked fillet of herring
2 radishes

Put the egg rafts on the bread. Put the dill mayonnaise in the middle and place the smoked fillet of herring on top. Slice the radishes and place them on each side of the smoked herring.