Best 2 Smorgasbord Recipes

Discovering the Culinary Delights of Smorgasbord: A Journey Through Taste and Tradition

Smorgasbord, a culinary tradition originating from Scandinavia, has captivated taste buds around the world with its tantalizing array of dishes. Embark on a culinary expedition where we delve into the art of crafting a smorgasbord, showcasing a vibrant tapestry of flavors and textures. From traditional Scandinavian delicacies to globally inspired creations, this exploration promises to ignite your passion for food and leave you craving for more. Let us guide you through the nuances of selecting the perfect ingredients, mastering cooking techniques, and assembling a spread that will delight your guests and leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

SMORGASBORD OR SMORREBROD (DENMARK)

Smorgasbord or Smorrebrod (Denmark) image

Smorrebrod are open-faced sandwiches, made with just about any ingredients and usually eaten with a knife and fork. This is more a list of sandwich options rather than one specific recipe so ingredient amounts are an estimate. Use any of these combination suggestions or create your own with the ingredients you have on hand. Set out a smorgasbord buffet and let your family or guests make their own sandwiches! Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.

Provided by Tinkerbell

Categories Lunch/Snacks

Time 35m

Yield 6 sandwiches, 3-6 serving(s)

Number Of Ingredients 18

Ingredients

1 head lettuce, leaves washed and dried
1 loaf bread (dark rye preferred)
3 ounces butter, softened for spreading (or margarine)
6 ounces cooked shrimp (or small prawns)
2 small tomatoes, sliced thinly
1 small red onion, sliced into thin rings
6 ounces salami, thinly sliced
2 ounces blue cheese, sliced
2 ounces havarti cheese, sliced
2 hard-boiled eggs, sliced
3 ounces smoked salmon, thinly sliced
3 ounces gravlax, sliced
2 ounces pickled herring
black pepper, to taste
1 lemon, sliced thinly (garnish)
2 gherkins (garnish)
dill, to taste (garnish)
2 tablespoons garden cress (or baby mustard cress, garnish)

Steps:

Butter each slice of bread you want to use then proceed with ingredients for any one of the options below:.
Salami and tomato - cover the bread with slices of salami. Add slices of tomato and some onion rings.
Prawns and lemon - put a lettuce leaf onto the bread. Spoon prawns on top and add some black pepper and a twisted slice of lemon.
Blue cheese and lettuce - cover the bread with lettuce and thin slices of blue cheese. Sprinkle cress on top.
Cheese and tomato - lay thin slices of Havarti cheese on the bread. Then, lay a row of sliced tomato along the middle. Add a gherkin garnish.
Smoked salmon and egg - cover the bread with slices of hard-boiled egg and smoked salmon. Sprinkle it with chopped dill.
Lettuce, egg and herring - lay slices of hard-boiled egg and fillet of pickled herring on the bread. Sprinkle it with cress.
Garnishes:.
Cut a slice of lemon in half. Make a cut in the middle of each half, then twist the ends so that the slice stands up.
Make thin cuts along the length of a gherkin, cutting almost to the end. Then, spread the slices out like a fan.

TOAST SKAGEN FROM SMORGASBORD

Toast Skagen from Smorgasbord image

Classic Toast with Shrimp and Roe ||| Text excerpted from SMORGASBORD © 2017 by Johanna Kindvall ||| Despite the fact that it's named after a Danish fishing port, Toast Skagen is a classic Swedish appetizer. It was invented in the 1950s by Tore Wretman, founder of the Gastronomic Academy in Sweden, while he was on a sailing trip to Skagen, Denmark's northernmost town. When his sailboat suddenly lost wind, Wretman cheered up his crew by whisking together some mayonnaise, hand- peeled shrimp, and fresh dill, then piled it on butter- fried bread and topped it with golden whitefish caviar. This version has the addition of horseradish, which I think goes really well with shrimp. For this recipe, I suggest using extra- small precooked shrimp, but you can also substitute raw shrimp- just be sure to cook them in salted water for a few minutes until cooked through and let them cool completely before adding them to the rest of the ingredients.

Provided by Food.com

Categories Swedish

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb shrimp, extra-small, precooked, cooled and peeled
3 tablespoons finely chopped fresh dill
1 tablespoon fresh lemon juice
2 teaspoons horseradish relish (page 145)
3 tablespoons mayonnaise (page 146)
salt and fresh ground white pepper, for seasoning
1 tablespoon unsalted butter
4 small slice whole wheat bread or 4 small similar type bread
4 teaspoons whitefish eggs, roe or similar type of roe
1 sprig dill, for garnish

Steps:

Cut the shrimp into smaller pieces.
In a medium-size bowl, mix together the dill, lemon juice, relish, and mayonnaise. Add the shrimp and gently mix together. Season with salt and pepper.
In a large skillet, melt the butter, then fry the bread slices until they are a nice color on both sides. You can also toast the slices in a toaster and butter each of them.
Arrange each toast on individual small plates. Divide the shrimp salad equally and spread it evenly on each toast. Top with the roe and garnish with a few sprigs of dill. Serve immediately.
Recipe courtesy of SMORGASBORD by Johanna Kindvall.
Get the book here: https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any scrambling.
Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor and texture.
Don't overcrowd the pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Season your food: Don't be afraid to season your food with salt, pepper, and other spices. This will help to bring out the flavor of the ingredients.
Cook to the correct temperature: Use a meat thermometer to ensure that meat and poultry are cooked to the correct temperature. This will help to prevent foodborne illness.
Let meat rest: After cooking meat, let it rest for a few minutes before slicing. This will help the juices to redistribute, resulting in more tender and flavorful meat.
Use a variety of cooking techniques: Don't be afraid to experiment with different cooking techniques, such as roasting, baking, grilling, and sautéing. This will help you to create a variety of dishes with different flavors and textures.
Have fun: Cooking should be enjoyable, so relax and have fun! Don't be afraid to experiment and try new things.

Conclusion:

Cooking can be a daunting task, but it doesn't have to be. By following these tips, you can create delicious meals that your family and friends will love. So get in the kitchen and start cooking!