A Danish Dinner

There are plenty of tapas restaurants in Cincinnati--and everywhere else--so the guests at that event had a pretty good idea of what to expect. But Scandinavian food is not as well known, and the Danish open-faced sandwiches called smørrebrød are not available in restaurants here. They are, however, available in our home almost every Saturday evening, so preparing for this event was not difficult at all. The only problem was accepting that some of the wonderful food combinations had to be left out, because, after all, the dinner had to be consumed in one sitting. Below is the menu that I finally settled on.

Taste of St. John’s

June 14, 2015 at 6:00 PM

Smørrebrød

Danish Open-Faced Sandwiches

Snitter

Appetizers

Hardcooked Egg with Herring Bits ~ Paté of Sprat with Cucumber

 “Victor Borge”

The favorite sandwich of the Late, Great Dane

Smoked Salmon, Egg, and Shrimp on White Bread with Dill Mayonnaise & Caviar

“Stjerneskyd”

 A Shooting star, or fireworks

Baked Breaded Tilapia with Remoulade, Shrimp, Caviar, & Tomato on Dark Bread

 “Hans Christian Andersen”

What the Famous Storyteller Ate When He Wasn’t with Company

Mushroom & Chicken Liver Paté on Whole Wheat Bread, with Tomato, Aspic & Horseradish

“Summer Salad”

Egg with “Italian salad”

or

Sliced New Potatoes with Curry Mayonnaise and Fried Onions

Citronfromage

A classic light summer lemon dessert

There was a bit of a cosmetic glitch in this dinner, with the lemon dessert, which is definitely not traditional with the smørrebrød but is traditional in spring and summer, and the weather was perfect for it. It tasted fine, too. Again, the conversation flowed--this time with beer--and inspired.