Ever heard of Danish ‘smørrebrød´? It’s the Danish word for open sandwiches, and they make up a key part of the diet in Denmark. Served on a rye bread base, we top these open sandwiches with various deli toppings, often including cold cuts or fish, and dress them with one or more relishes or mayonnaise dressings. Here, we wanted to share an old recipe from Karen-Anne’s family, where the fish, in this case salmon, is mixed together with mayonnaise, curry and pineapple, creating a scrumptious, creamy salmon salad. It’s easy to make, will keep for a day or two in the fridge, and makes for a delicious ‘smørrebrød’ topping. ‘Smørrebrød’…
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Summer veggie curry
In our house we use a lot of curry in our cooking. Of course we do so because we really like curry, but also because it’s very easy to adjust the level of spiciness when using curry so it appeals to younger palates as well. One of our boys’ favorite dishes is chicken curry, which was something that was introduced to our eldest son back in kindergarten by one of his more progressive teachers. He was suspicious at first, like all 4-year-olds tend to be, but he soon grew to love it. It just goes to show that kids should not be shielded from trying new, and to them very…
