Smorrebrod

Denmark’s smorrebrod came in second in their national dish contest. It is usually served at lunch and begins with a buttered piece of rugbrod and then the toppings are endless. It could be roast beef with horseradish, or gravlax with mustard and dill, you get the idea. They are always served open-faced and eaten with a fork and knife. This one called stjerneskud (the shooting star) is outstanding and is much more suited for a main than an appetizer. Enjoy!