Or as we say in English, garnish our sandwiches.
Not only do they look pretty enough to eat, but they also taste great.
You can't make it pretty unless you make it taste good as well, cause gee, who wants to eat something that doesn't taste great. I don't care how pretty it looks, if it doesn't taste good, I don't want it.
It's also been said that you eat with your eyes and that's pretty true when it comes to Smørrebrød.
Recently at a Tapas Night I decided to make a few pieces of smørrebrød to introduce some of my friends to some of the foods I love.
And I featured some Frisk Stegt Løg on top of some roast beef and added a squiggle of horseradish sauce on top.
Such a simple thing to make and yet, it makes this open face sandwich truly memorable.
I'd forgotten how much I love these.
I used a pan that my husband's grandmother (Mormor) gave me and since her father was Danish, it felt right to use it to make these Frisk Stegt Løg (french fried onions). (that's a reflection of a ceiling vent in the oil, btw)
And this is so simple and easy to make, I'm almost embarrassed to share.
Cut a couple of onions into slices,
Top some lovely rare roast beef sandwiches along with some Creamy Horseradish sauce.
And the Horseradish Sauce. Well, let me tell you a story about that. Personally, I love Horseradish and you're supposed to top these little bites of wonderfulness with freshly grated Horseradish root. I don't have any, but I looked up a recipe for Horseradish cream and I had all the ingredients, so I made some.
I'll share that recipe soon.