Smorrebrod danish open faced sandwiches

Yield: 1 servings

Measure Ingredient
7 Pat dwigans -- nathan and
1 slice Whole grain rye bread
1 Pat sweet butter
1 Whole smoked herring
Chopped scallions
1 Onion -- sliced in rings
Salt and pepper to taste
1 slice Whole grain rye
1 Pat sweet butter
1 Or 2 pieces italian salami
Smoked with garlic
8 Peppercorns
1 slice Green pepper
1 slice French or danish white
1 Generous pat of butter
½ Inch thick slice camembert
3 larges Radishes
1 slice Cracked vita bread
Pat butter
Generous spoonful honey

Herring sandwich: Spread one slice of whle grain rye bread with butter. Place one whole smoked herring about 6 inches lng on top. The herring should be freshly smoked. Open up theherring, turn it upside down and pat it with a knife to loosen the skin.

Remove skin and gently place the herring on top of the bread. This whole procedure must happen on your plate in front of your very eyes.

Sprinkle chopped scallions and 1 or 2 onion rings on top of the herring. Add salt and pepper to taste. Drink one swig Salami Sandwich: Spread aother slice of good fresh whole grain rye bread with butter. Cover with 1 or 2 slices of salami, making sure the salamai hangs over the edge of the bread. Shove 8 peppercorns into the meat. Top the sandwich off with a slice of gr Cheese sandwich: Spread bread with butter, add camembert cheese so that it droops over the sides. Place radishes next to bread. Drink yet one more swig of schnapps and half a bottle of pilsner beer and you are ready for the last sandwich.

Sweet Smorrebrod: Spread the cracked vita bread with butter and equal amounts of honey, until it runs off your fingers, If it is not all over your hands. Sandwich should be greasey and sticky up to your wrists.Arrange beautifully and eat.

Recipe By : ""The Flavor of Jerusalem" by Nathan and Goldman

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