Dyrlægens natmad ("veterinarian's night food") is the Danish name for a ''

smørrebrød (; originally , "butter and bread"), smørbrød "butter bread" (Norwegian language, Norwegian), or smörgås " butter goose" (Swedish language, Swedish), is a traditional Open sandwich, open-faced sandwich in the cuisine of Denmark, cuisines of ...

'', also known as an

open-faced sandwich An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a single slice of bread or Toast (food), toast with one or more food items on top. It has half the number of slices of bread com ...

, 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 high, and long, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a p ...

'' with a base spread of butter or fat, a layer of '' leverpostej'', sliced salt beef, meat stock

aspic Aspic () or meat jelly is a savoury gelatin made with a meat stock (food), 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 ...

and slices of red onion on top.Opslag dyrlægens natmad i Fakstorp, Jørgen; Boyhus, Else-Marie, (red.) (1998), Gastronomisk Leksikon, Nordisk Forlag, .

References

Danish cuisine Beef sandwiches Open-faced sandwiches Rye-based dishes {{denmark-cuisine-stub

See also

References