Onion and Herring Smorrebrod

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for this
one:

My friend and I were discussing where on our bodies would be
the best place to apply the weight-loss patch we were trying.
Her husband, who overheard our conversation, suggested,
"Your mouths."

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            TODAY'S RECIPE
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I'm a huge fan of the Danish open-faced sandwiches known as
smorrebrod, and I wish I had a good reason for not publishing
any recipes for them until now. The word itself means "butter
bread," and that describes the only two essential ingredients -
beyond the requisite bread and butter, just about anything can
be placed on top to make a smorrebrod. In Denmark there are
restaurants that specialize in these open-faced sandwiches,
and they are a popular item for home cooks as well. They can
be served at breakfast, lunch, or dinner, or as a between-meal
snack. A smorrebrod or two can be served as part of a meal, or
the entire meal can be composed of various smorrebrod served
in courses. Traditionally, the first course consists of fish, the
second of meat and poultry, and dessert usually includes fruit
and cheese, as with our menu this week:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Onion and Herring Smorrebrod
[Cream Cheese and Salmon Smorrebrod]

Tuesday's Starter
Dilled Shrimp Smorrebrod
[Sardine and Onion Smorrebrod]

Wednesday's Entree
Chicken and Cucumber Smorrebrod
[Turkey and Lingonberry Smorrebrod]

Thursday's Entree
Beef and Onion Smorrebrod
[Roast Pork Smorrebrod]

Friday's Dessert
Cheese and Grape Smorrebrod
[Havarti and Walnut Smorrebrod]

Fortunately, pickled herring in wine sauce is available nearly
everywhere, so this most popular of all smorrebrod is accessible
to almost all of my readers. As with all smorrebrod, be sure to
use a firm bread with character such as pumpernickel, rye, or
whole wheat - the white fluffy stuff in the package with red, yellow,
and blue balloons is totally unacceptable.

Onion and Herring Smorrebrod

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
1 8-oz (225 g) jar pickled herring in wine sauce, drained
1 small sweet onion, cut into thin rings
8 thin tomato wedges
Watercress or parsley for garnish

Spread the bread with butter, being careful to cover the bread
completely. Cut each piece of bread in half to make rectangles
about 2x4 inches (5x10 cm). Place a piece or two of herring on
each piece of bread, smooth side up. Top with onion rings,
tomato wedge, and a sprig of watercress or parsley. Makes
8 smorrebrod.
Received on Mon Jul 31 03:17:50 2006