recipes and culinary inspiration from Scandinavia, and my cooking adventures in Sweden. We are kicking off the series with a non-Swedish dish – with a dish Denmark is more known for – a Danish Smørrebrød. Basically Danish Smørrebrød is an open faced sandwich, and it dates to 1840s when workers would take sandwiches to work, consisting of dark rye bread and assorted toppings such as thin slices of cold cut meats, fish, cheese and homemade bread spreads and liver pate. Basically smorrebrod means buttered bread, and like your typical lunch sandwich the Danish kind also comes in several different types. While smorrebrod started as a worker’s lunch, in 1883 the famous Restaurant Nimb in the Copenhagen Tivoli put this sandwich on the menu, and rest is history as they say. Smørrebrød is now known world wide, and regardless it’s long history, it’s actually quite trendy right now. These Danish open sandwiches are easy to make and are great for entertaining, while they are a typical lunch dish, you can also make mini versions for parties. You can find small sliced bread typically in the cold cut meat section at your grocery store, perfect for mini-smorrebrods.