Brännvinsost and Smørrebrød Pair Nicely with Chardonnay


Brännvinsost and Smorrbrod











I tasted my first Smørrebrød in Denmark a number of years ago.  A  Smørrebrød is an open-faced sandwich served on buttered dark rye bread.  The toppings of cheese, herring, meats, eggs and more  are laid artistically on top.  

I ate at the famous Nyhaven restaurant, Ida Davidsen.  They are a friendly, fifth generation family run place that has been making  Smørrebrød for close to 100 years. I still remember the salmon, caviar, crayfish on a lick of lime and dill mayo and Rye, and the melt in your mouth liver pate with consomme aspic, onion rings and thinly sliced rare beef; all chased down with aquavit, or akvavit in Danish.  Akvavit is a vodka-like shot flavored with caraway, dill, corriander and/ or fennel. Skål!

The  Smørrebrød experience in the Netherlands is a bit different.  The breakfast buffets contain all the  Smørrebrød ingredients on separate plates and you pick and choose what you want on the hearty bread choices.  Of course Dutch cheese is the main feature.  Many of these buffets are included with the room rate.

But tonight I decided to focus on Danish ingredients for the most part. The Smørrebrøds consisted of Dutch rye bread topped with parsley pesto, Danish Monfars cheese and Danish smoked salmon. I served it with an avocado and tangelo salad in a dill cream dressing on a bead of arugula.  I had a glass of Oakton Lane 2007 Chardonnay from San Luis Obispo, which was a good match for the smoked salmon.  I got the salmon and Monfar Brännvinsost cheese at Ikea.  This is an fortrinlig elegant no-cook dinner.


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