Hungarian salami
4 rye bread slices
12 hungarian salami slices
4 large tomato slices
50g danish butter
1/4 apple
1/4 onion
1/2 tsp. thyme
salt, pepper
Finely chop the onion and apple. Mix with danish butter and thyme, salt and pepper.
Spread the butter mixture evenly over 4 rye bread slices.
Put 3 salami slices and one tomato slice on each sandwich.
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Chicken liver paste
4 rye bread slices
1/2 onion
200g chicken liver
1 tbsp. brandy
parsley
white pepper
butter
Grind the onion. Fry with butter until transparent. Add the liver, cover with water and cook 15-20 minutes.
Mince using a grinder, add brandy and white pepper.
Spread the bread with the chicken liver paste. Garnish with tomato slices.
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Danish Blue Cheese
1 hard boiled egg
4 white bread slices
2 radishes
200g Danish Blue Cheese
4 onion rings
Spread the bread with the Danish Blue Cheese.
Put an onion ring and a slice of egg on every bread slice.
Garnish with radish slices in the four corners.
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Tilsit cheese
4 white bread slices
300g Tilsit cut into slices
2 radishes
100g Remoulade sauce
Spread the bread with the Remoulade sauce.
Put Tilsit slices on the bread. Garnish with radish slices.
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Plaice and scrambled eggs
4 rye bread slices
100g plaice fillet
whole wheat flour
2 tomatoes
1 egg
danish butter
Dust fish in flour. Fry in butter until golden brown.
Beat the egg with a tbsp. of butter and two tbsp. of water. Drop in a frying pan and cook it, stirring.
Put the fish fillets on buttered bread. Garnish with tomato slices and scrambled eggs.
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Serve with danish beer.
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Two colors
4 white bread slices
1 hard boiled eggs
1 tomato
mayonnaise
parsley to garnish
Spread the bread with the mayonnaise.
Put tomato slices and egg slices on the bread. Garnish with a spoonful of mayonnaise and parsley.
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