On a crisp, wintry afternoon, Ashley, Jen and I decided to take part in an age old European tradition of making Smørrebrød: open-face sandwiches.  Although smørrebrød (originally smør og brød; Danish for "butter and bread") has become more complex over the years, the use of local, seasonal and delicious ingredients is a tradition worth maintaining. 
Our spread consisted of hand-made pickled lemon-cucumbers, pickled beets, pickled herring, red onions, sliced cucumber, radish, avocado, liver pate, cheese, butter, and homemade rosemary jam.

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