OSKAR DAVIDSENS RESTAURANT, 1930S
1 kg pork liver
1 kg pork lard
0,5 kg pork meat
3 dl vinegar
2-3 onions
3 bay leaves
1 teaspoon dried thyme
15 anchovies
1 teaspoon salt
Suggested drinks
Beer: Malted beer; Jacobsen Dark Lager, Nørrebro Bryghus Gamle
Københavner
Aquavit: Cask matured; Aalborg Krone Aquavit
Invented in the 1930’s at Oskar Davidsens Restaurant in Copenhagen, Veterinarian’s Midnight Snack became popular all over Denmark. The idea for this piece was suggested by a regular customer, a veterinarian, and the Davidsen family’s recipe is supplied by Ida Davidsen, who personally made the piece pictured here.
Made with corned beef (Saltkød) and liver paté as the main ingredients, this piece resembles one of the most common smørrebrød types; liver paté (recipe on page 88.)
On a piece of rye bread spread pork fat evenly. Place thin slices of liver paté at an angle, and put a slice of aspic jelly on top. Cover the piece with six paper-thin slices of corned beef, leaving a few openings to reveal the liver paté, aspic, and bread. Top with thin slices of raw onion, a bit of chopped aspic jelly and a sprig of dill.
