OSKAR DAVIDSEN RESTAURANT, 1930S
4 slices of crisp bacon
30 g of liver paté
1 tomato
10 g beef aspic
20 g horseradish
rye bread
butter
Suggested drinks
Beer: Stout; Grauballe Juniper Stout
Aquavit: Aalborg Nordguld Aquavit
This recipe is yet another sign of the important role Restaurant Oskar Davidsen has played in smørrebrød history. The Davidsen family credits Vagn Aage Davidsen as the recipe’s creator, but other sources have the restaurant’s manager, Axel Svensson, as the creator.
Even though the Davidsen family has a long history in smørrebrød, the restaurant was not around when Hans Christian Andersen was, so the inspiration came from the poet’s diary.
Fry thinly sliced bacon to crisp. Let it cool, and then place it on a piece of buttered rye bread. Place liver paté and tomato on the bacon. Place aspic jelly on top of the paté, and grated horseradish on top of the tomatoes.
