Dyrlægens natmad ("veterinarian's night food") is the
Danish name for a ''
smørrebrød
(; originally , "butter and bread") smørbrød "butter bread" (Norwegian language, Norwegian), is a traditional open-faced sandwich in the cuisine of Denmark, cuisines of Denmark, Cuisine of Norway, Norway and Cuisine of Sweden, Sweden that usua ...
'', also known as an
open-faced sandwich, made with a particular selection of toppings. The name of this snack originated in the 1920s in Oskar Davidsen's sandwich bread restaurant in Copenhagen. According to food historian Nina Bauer the famous sandwich is named after one of the restaurant's regulars, a distinguished veterinarian named Sigurd Kejlgaard, who was employed to look after the horses in the royal stables and the contemporary Circus Miehe.
The simplest form of ''Dyrlægens natmad'' consists of a slice of ''
rugbrød
() is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour ...
'' with a base spread of butter or fat, a layer of ''
leverpostej'', sliced
salt beef, meat stock
aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ' ...
and red onion rings on top.
[Opslag dyrlægens natmad i Fakstorp, Jørgen; Boyhus, Else-Marie, (red.) (1998), Gastronomisk Leksikon, Nordisk Forlag, .]
See also
*
Danish cuisine
Danish cuisine ( da, det danske køkken) originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Rev ...
References
Danish cuisine
Beef sandwiches
Open-faced sandwiches
Rye-based dishes
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