R. OEST-LARSEN, 1963
75 g salami or another fat sausage 20 g horseradish
1 egg yolk
cress
rye bread
butter
Suggested drinks
Beer: Wiener beer; Jacobsen VIVA
Classic, Møns Bryghus Klintekongens Klassik
Aquavit: Spiced; Indonesian Longpepper Snaps
One of the oldest toppings for smørrebrød is sausage. It was a favourite of the Vikings and has been a cornerstone of Danish everyday food culture ever since. The most popular Danish sausage is ‘spegepølse’, which is often called salami after its Italian cousin.
Cut the sausage into thin slices and arrange them on buttered rye bread. For the real traditional way to eat this sausage, add an egg yolk on top with a generous amount of freshly grated horse radish and a bouquet of cress.
