Smørrebrød with Gammel Ole, Dripping and Rum
Gammel Ole with dripping and rum © kvalifood.com
Gammel Ole is one of the most iconic Danish smørrebrød and is not for the faint-hearted. The name refers to the strong, aged cheese, which is typically 1.5–2 years old and has an intense, sharp flavour. The spiced dripping is used instead of butter and gives a deep, animal richness, while the jelly cubes add umami and salt. What really makes Gammel Ole special is the splash of dark rum — it sounds odd, but the sweet, aromatic rum tames the sharpness of the cheese and creates an unexpected harmony. Traditionally served with a shot of aquavit, it belongs at the end of the cold table.
Ingredients
Yields 4 servings
Spiced dripping
- 100 g lard (leaf fat), melted
- 1 tsp thyme
- ½ tsp allspice
- salt
- pepper
Assembly
- 4 slices dark rye bread
- spiced dripping (instead of butter)
- 150 g strong aged Danish cheese (1.5–2 years)
- beef jelly (see recipe #36), diced
- 1 red onion, thinly sliced into rings
- 4 tsp dark rum
- watercress
- coarsely ground black pepper
Directions
Spiced dripping
Melt the fat. Add the thyme, allspice, salt and pepper. Pour into a bowl and leave to set.
Assembly
Spread the rye bread with spiced dripping — a thick layer. Lay the aged cheese on top (sliced or broken into rough pieces). Distribute the jelly cubes. Add red onion rings. Drizzle about 1 tsp dark rum over each smørrebrød. Top with watercress and pepper. Serve with aquavit.