Smørrebrød with Kronprins Frederik
Kronprins Frederik © kvalifood.com
Kronprins Frederik is a named smørrebrød from Ida Davidsen’s legendary smørrebrød restaurant in Copenhagen, which has been serving open sandwiches since 1888. The restaurant is known for naming dishes after famous guests, and this one is named after the current Danish king. At its core it is a liver pâté smørrebrød with tomato slices, pickled cucumber and soft, caramelised onions — a simple but considered combination where the sweet onions and tart cucumber lift the mild pâté. The soft onions need to be cooked slowly for 20–25 minutes until they are deep golden and almost jam-like.
Ingredients
Yields 4 servings
Cucumber salad
- ½ cucumber, in paper-thin slices
- 2 tbsp white vinegar
- 1 tbsp sugar
- ½ tsp salt
- white pepper
- dill
Soft onions
- 2 onions, in rings
- 2 tbsp butter
- 1 tbsp sugar
- salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 4 slices liver pâté
- 2 tomatoes, sliced
- chervil
- coarsely ground black pepper
Directions
Cucumber salad
Mix vinegar, sugar and salt. Toss the cucumber in. Leave to steep 20 minutes. Drain. Stir in dill.
Soft onions
Cook the onions in butter over low heat for 20–25 minutes. Add sugar and salt. They should be deep golden and sweet.
Assembly
Spread the bread with butter. Lay liver pâté on top. Distribute tomato slices. Top with cucumber salad and soft onions. Garnish with chervil and pepper.