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| Told & Snaps |
I’d heard of smorgasbord, of course, but never smørrebrød. Told & Snaps offers a smorgasbord of smørrebrød which, it turns out, is the famous Danish version of an open-face sandwich.
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| Roast Beef Smørrebrød |
Once this foundation is built, the fun begins. We were given a long menu of toppings – everything from tender bay shrimps and salmon to pickled and curry-spiced herring, to beef tartar with egg yolk to, get this, old strong cheese with lard, jelly and rum. Yum! Word on the cobblestone street is that 90 percent of Copenhagen’s restaurants serve smørrebrød, with some offering 178 varieties.
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| Smoked Eel and Scrambled Egg Smørrebrød |
A heck of a lot more fun must go on in the kitchen as this is where the amazing garnish process begins. My smoked eel and scrambled egg smørrebrød came with a beautiful piece of local lettuce, slice of tomato and a small bundle of dill placed just so on the plate.
Mrs. P’s roast beef resembled a picnic, with sweet pickles, a light potato salad, homemade fried onions and thinly sliced horseradish. Sliced horseradish? The only horseradish I’ve ever seen came from a jar.
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| Ah, the beer of kings! |
We had to wash all this deliciousness down with something, and that something was a big glass of Carlsberg beer. However, our very nice waitress – who, like all Danes, speaks English with no trace of an accent – suggested that we also order acquavit, a potent Danish liquor. Minding our Southern manners, we couldn’t say no.
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| Acuqavit or Chanel No. 5? |
Nonetheless, now that we know about smørrebrød, a sandwich just isn’t a sandwich any longer without a bunch of expertly arranged wacky stuff on top. Perhaps we can replicate the idea with refrigerator leftovers and a six-pack of Carlsberg from Roof Brothers. But we’ll have to pass on the acquavit. Skol!
