A culinary summer trip to Denmark

Anyone who knows the German version of the famous "Muppet Show" also knows this song: "Smörrebröd, Smörrebröd, röm pöm pöm pöm.

A culinary summer trip to Denmark

Anyone who knows the German version of the famous "Muppet Show" also knows this song: "Smörrebröd, Smörrebröd, röm pöm pöm pöm." It is sung by the Danish chef on the show, and to this day it says a lot about the culinary culture in Denmark out.

We love this country as we love the North in general. This has to do with the fact that almost exactly 50 years ago, before he took over the Stemberg house, Walter worked as a salaried cook in a hotel on Sylt. And fell in love with the region at first sight.

Since then we have been traveling north again and again, often to Sylt, but also further north and especially to Denmark. Smörrebröd - a sandwich, but not to be compared with German-style cheese or salami sandwiches - is a classic of Danish cuisine. The preparation of Smörrebröd has been celebrated in Denmark for a good two centuries.

It used to be very greasy because it was topped with smoked fish and lots of sour cream, but today it's much healthier: less fat, more whole grain, more freshness. You can say: Denmark has succeeded in bringing a national gastronomic classic into the present without fundamentally changing anything about its character.

Sure, Denmark has a lot more to offer than smörrebröd. The country's cuisine is rich in seafood, for example. They also have a strong hot-dog culture, which is actually more likely to be found in the USA or in the outlet area of ​​a well-known Swedish furniture store.

But no, in truth Denmark is a world leading hot dog hot spot. In 2021, the national dish celebrated its 100th birthday there: It was in January 1921 when the first six hot dog stands in Copenhagen were given permission to sell "röde pölser", raw sausages, in buns.

For us, Denmark is above all the home of Smörrebröd. Sandwiches, if you put some effort into them, are a great thing because they're nutritious and usually quick and easy to make. Sascha's wife loves the following Smörrebröd recipe (all quantities for four people): Take four thick slices of wholemeal bread and fry them briefly in a coated pan and on both sides in rapeseed oil.

Remove from the pan, place on a kitchen towel to cool, season with a little salt. Next you need a red onion, finely chopped. A gherkin cut into small cubes. 160 grams of cream cheese. Two tablespoons of finely chopped dill. 400 grams smoked salmon (finely sliced).

The first thing to put on the fried bread is the cream cheese - by the way, frying prevents the bread from soaking, it stays crispy. Then top with salmon, dill, onions and cucumber cubes one after the other. Finally season with sea salt and black pepper and top with the zest of one lemon, but only with a minimal touch. An elegant Smörrrebröd, wholesome, irresistible. We would prefer to take it to heart.

If you would like to have that Danish feeling at home, then Smörrebröd is not the only option. For example, you could also work with typical Nordic fruits. For example with wild cranberries. Or with sea buckthorn, also known as the "Lemon of the North" because of its high vitamin C content. Sea buckthorn is also very popular in cosmetic products. We prefer its use in the kitchen.

A sea buckthorn chutney also goes well with venison or deer. Which brings us back to Smörrebröd. A thick slice of bread, fried on both sides, on top of which is a slice of venison or deer ham, refined with a spoonful of sea buckthorn chutney – hmmm. Actually just a sandwich. But what a thing!

Walter Stemberg and his son Sascha run the star restaurant "Haus Stemberg" in Velbert, whose star in the "Guide Michelin" restaurant guide was recently confirmed for the ninth year in a row. The Stembergs write about the basics of cooking in WELT AM SONNTAG. All episodes to read online.