The Danish Connection

My name has been the bain of my life although it’s always been a good ice breaker! Jette is a Danish name pronounced Yeta.  Over the years I have been called many things – Jet, yeti, big-foot, Yentle, Jedi to name but a few.  Even my 6-year-old daughter asked who Jet was when she saw it written in my birthday card!

My father is Danish hence my name. Although my brother and I were brought up in the UK he wanted us to have a Danish upbringing so we would eat weird and wonderful traditional Danish food. 

A firm staple for lunch is smørrebrød which is a super traditional dish. It is basically an open sandwich on rye bread with a variety of toppings. The key to a Danish sandwich is to make it look beautiful and to load it up with your favourite topping and garnishes. Always served best with ice cold from the freezer Danish schnapps…. However this is not for the faint hearted!

My favourite is Prawn and egg with a creamy dill mayonnaise! Vǽr sa god!

Rejer og ǽg Smørrbrød

Dill sauce

1 tbsp mayonnaise

2 tbsp chopped dill

1 tbsp fresh squeezed lemon juice

Salt and pepper to taste

Eggs – 2 large eggs, hard boiled

Smørrebrød

Ryebread

2lbs prawns

Little gem lettuce

Lemon

1.     To make dill sauce, whisk all ingredients in a bowl.

2.     Boil the eggs for 10 minuets, drain and leave to stand in cold water until cool. Peel.

3.     To make sandwiches, let eggs and shrimp come to room temperature. Spread each slice of bread with butter, if using. Top each slice with lettuce. Slice eggs and place on top then drizzle with dill sauce.. Season to taste. Divide shrimp among sandwiches. Top with paprika and garnish.