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Smorrebrod

Tambour | Oct 27, 2002 09:38 PM

I was just reading R. W. Apple Jr.'s account of eating smorrebrod in Copenhagen. Its a New York Times article for which I have included a link. I wonder if there are any restaurants that offer authentic smorrebrod in Washington? Here's an extract:

Some smorrebrod are complex. An extravaganza featuring Danish (pork) liver pâté begins with a buttered slice of rye bread. Two slices of pâté go atop that, and they in turn are topped with three slices of tomato, arranged diagonally. A ribbon of pale green cucumber salad, made with vinegar, crosses the tomatoes, next to a ribbon of crunchy fried onions.

Link: http://www.nytimes.com/2002/10/23/din...

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