Smorrebrod!

Lunch on Thursday and Minnie and I could hold out no longer. We absolutely had to try smorrebrod.

In Danish, it has lines through each of the "o"s, so it becomes a very guttural and very fun word to say. I think (and hope) it translates to something like "smothered bread". It is essentially an open-faced rye sandwich, with quintessentially Danish toppings.

On our bike ride cruise through town, we spot a little shop on the side of the road and pull over. Det go'e Smorrebrod, it's called. It feels like a tiny little deli, open only during lunch hours.

Minnie and I each get a collection of the small sandwiches to try. Mine are, from 12 o'clock, smoked turkey with red cabbage and pickles, topped with fried fish skin; potatoes with mayo and a tomato; meat pate with pickles and bacon; and thinly sliced pork with pickles and more red cabbage. It was an interesting selection of tastes, though very meat-based (I've also seen a bunch of fish options). The pate was both really good and a little revolting at the same time. It had the texture of dog food and a little of that funky smell too, but tasted pretty good. The fried fish skin was a treat and brought a blast of the sea to my plate.

I was pretty excited about getting to try this Danish treat and would love to sample more varieties in the future.