Scandinavian Smørrebrød and Smörgåsbord


Danish smørrebrød (open sandwiches) eaten daily with cutlery are miniature works of art with a near-infinite choice of toppings. Lined up in café windows, served in specialty restaurants, and packed into their very own custom lunch boxes, smørrebrød are everywhere in Denmark.

Scandinavian Smørrebrød and Smörgåsbord
Danish smørrebrød

Slices of dense rye bread, packed with seeds and grains, serve as the base. They’re piled high with pickled herring, spoonfuls of sharp horseradish cream, and mound of fresh shrimp. It is customary to begin with a herring topping, washed down with cold-as-hallstones aquavit.

Scandinavian Smørrebrød and Smörgåsbord
Swedish smörgasbord

But forget what you think you know about sandwiches; next comes a little warmth – perhaps fried fish, lemon and remoulade – then beef slices, pâté or meatballs. These guys are in a different class entirely. Cheese and fruit salad round off the meal.

Scandinavian Smørrebrød and Smörgåsbord
Norwegian Christmas aquavit

Norwegian smørbrød and Swedish smorgasbord are equally artistic. A traditional smorgasbord doesn’t have to be complicated, bust usually also consist of hot-and-cold lunch buffets. As long as you follow a few traditional rules and know when to eat which bit, you won’t go wrong.

Scandinavian Smørrebrød and Smörgåsbord, Written by Tor Kjolberg

Fewature image (on top) Photo: Visit Aalborg

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Journalist, PR and marketing consultant Tor Kjolberg has several degrees in marketing management. He started out as a marketing manager in Scandinavian companies and his last engagement before going solo was as director in one of Norway’s largest corporations. Tor realized early on that writing engaging stories was more efficient and far cheaper than paying for ads. He wrote hundreds of articles on products and services offered by the companies he worked for. Thus, he was attuned to the fact that storytelling was his passion.