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The ´Danish Cold Table` and open sandwich

The Danish Cold Table is a special term for a variety of cold and hot dishes, serving as a buffet that includes several departments of herrings, other fish, seafood, meat dishes, salads, cheese and fruits.

Knud-Erik Larsen, Chef Instructor Gastronomist Institute Stavanger Norway, Director for Aregala Denmark. Certified Teacher HACCAP, Certified Professor for Dietetic

The Danish Cold Table

The cold table became fully developed around 1900, in Christmas a number of special dishes are added such as green cabbage in creme or just in melted butter, duck with red cabbage and pruns, a special dessert is Ris a la mend with hot cherry sauce, In easter it is Lamb in various ways.

The Danish Open Danish sandwich is associated to the cold Table.

Smørrebrød is a slice of bread, usually rye bread, lubricated with butter, and coated with slices of cold meat, fish, chese, or sandwich spread. Danish open sandwich started when the long dinner break in the middel of the day ended in the industry, commerce and craft, wich contributed to the time for a product development of breads, meat toppings, in the dayly life of smørrebrød for work, was very simple just with butter and a simple slice of herrings or meat.

In the late 1970 and early 1980 the restaurants, inns and hotels made new types of smørrebrød, new types of meat rools, susage, toppings, marinated herrings, seafood, shrimp, differnt kinds of mayonnaise salds, heigh coated smørrebrød requiere a variety of different raw materials, and there where made a special education in the gastronomy for smørrebrød, a smørrebrødsjumfru (sandwich virging).

Smørrebrød are one of denmarks contribution to the international cuisine, it is famus around the world, there are original Smørrebrøds restauranter in Tokyo, New York, Brisbane, london and in many more citys arond the world.

The history about Smørrebrød started in the beginning of 1800, bread with butter cold cut of meat, red cabbage, peas and appels, boiled beef with horseraddish and so on, in the last few years many chefs are started to renew smørrebrød, it is more popular than ever in Denmark, In year 2014 there was a wothe for the Danish national dish and smørrebrød get in second place.

There is many reason why smørrebrød never dies, It has a long history in Denmark, it is a part of the Danish culture, small kids have smørrebrød in the kindergarden, bigger kids in the school, young kids in the university and the mom and dad in work

Every day we eat smørrebrød in various ways and we never get tierd of it.

Smørrebrød contains all tastes, bitter,sweet,salty,sour and umami, for our foring guestssmørrebrød is like eaten pizza or pasta in Italy, Noodels in Thailand, Sushi in Japan, or burgers in USA.

It is easy to made in your daliy life, or a pice of art and a gastronomy experience in a top class restaurant, there are unparalled possebilities, it is found in infinite variations, and offcause to smørrebrød you drink beer and snaps.

It is possible to mention the most common dishes on the cold table.

Fried fish filet with danish remoulade and lemon.

Marinated herrings with egg salad.

Rimmed salmon in dill with mustards dressing.

Fried slices of sirlion steak with mushroom a la creme.

Roast beef in very thin sliches with danish remoulade and roasted onion, grated horseradish and pickled cucumber.

Hot livery postej with bacon and musroom.

Roasted pork with red cabbage and smallbrown potatoes fried in sucar and butter.

Salami with danish remoulade and roasted onion.

Cracked oxe breast with horseraddish pepper cream sauce.

Tartelettes with chicken breast in aspargus sauce.

Various green salads and dressings.

Fruit salat and wiped creme.

Different kind op cheese, camenberth, blue chese, white chese, normaly 10 to 15 different kind of chese.

The special sour hard Danish rye bread.

Copyright images: Knud-Erik Larsen


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