Smørrebrød with Danish Salami, Meat Jelly and Red Onion
Danish Salami with Meat Jelly and Red Onion © kvalifood.com
Spegepølse is the most basic Danish cold cut — a dried, fermented sausage that has been part of Danish food culture for centuries as a way of preserving pork. Danish spegepølse is typically milder and less spiced than southern European salami types and has a clean, meaty flavour with a light sourness from the fermentation. On smørrebrød it is served in thin, overlapping slices with meat jelly (sky), raw red onion and cress — a formula so simple it nearly seems unremarkable, but one that works because the ingredients play well together. The meat jelly gives meaty depth, the onion gives sharpness, and the cress gives peppery freshness.
Ingredients
Yields 4 servings
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 150 g Danish spegepølse (salami), thinly sliced
- Meat jelly (sky, see recipe #36), cut into cubes
- 1 red onion, cut into thin rings
- Watercress
- Coarsely ground black pepper
- Dijon mustard (optional)
Directions
Assembly
Butter the rye bread. Lay the salami slices in overlapping rows. Distribute the meat jelly cubes evenly on top. Add the red onion rings. Top with watercress and pepper. Serve with Dijon mustard on the side if you like.