Let your customers be inspired by Danish smørrebrød
Traditional Danish smørrebrød is currently thriving and experiencing a major revival. The many new interpretations give the Danish lunch classic a modern twist and make it an exciting gourmet experience around the world. Are you ready to explore the new smørrebrød trends?
The Danes love their tasty rye bread. And there are many reasons why.
Danish rye bread is rich in grains, has a good texture and provides a completely different feeling of satiety than light bread – and it's the basis for both classic and newly interpreted Danish open sandwiches.
"Smørrebrød" is the Danish term for slices of rye bread that are spread with butter and topped with cold cuts such as cheese, fish, meat, eggs, liver pate or sausage in thick layers. On top, they’re decorated with creamy mayonnaise, mayonnaise-based sauces, or other dressings as well as lots of fresh or pickled vegetables and herbs.
What the Danes call 'højbelagt smørrebrød' (highly layered Danish open sandwiches) dates back to the 1880s and, as the name suggests, you can barely see the bread under the cold cuts and garnishes. That's why smørrebrød is eaten with cutlery.
The less extravagant version of a Danish smørrebrød is a so-called 'håndmad' (which translates directly to hand food). It usually has only one layer of toppings and is suitable for packed lunches.
Danish smørrebrød is flourishing
There's no doubt that Danish cuisine has seen many influences over the years. But Danish smørrebrød is still thriving – just in different guises with influences from abroad and new trends. That's why in recent years we've seen a marked interest in rye bread from abroad, and many cafés – both at home and abroad – have put rye bread sandwiches on the menu. In this context, the avocado, among others, has gained popularity as a delicious and tasty topping on the rye bread or in the sandwich.
In other words, the rye bread has been revived, and the classic smørrebrød varieties have followed the trends of the time and been given a modern twist. Today, the sandwiches are expected to be a gastronomic experience in taste, texture and visual appeal.
Smørrebrød with a twist
At Kohberg, we think about how rye bread can inspire new and creative ways of serving sandwiches. That's why we've teamed up with various chefs, including Rasmus Bleeg, a trained chef and former regular on the Danish national barbecue team, to develop recipes and serving suggestions that inspire you to experiment with the sandwich.
In five new interpretations of the Danish smørrebrød, Rasmus Bleeg has swapped some of the classic ingredients for new ones, creating exciting new taste experiences.
Fortunately, we have many different varieties of rye bread, each of which contributes to a unique taste experience along with the toppings and garnishes. If your customers would like to enjoy a bread that has a lovely nutty flavour and a good bite with plenty of grains, then our “Rye bread rich in kernels” is the right choice.
This rye bread, like many of our other rye breads, is available as thaw & serve, and this concept makes it easy and convenient to create an extra delicious sandwich.