Smorgasbord or Smørrebrød - what’s the difference?
Since moving to Denmark over 6 years ago, I’ve noticed some confusion amongst foreigners (myself included), when it comes to the difference between Smørrebrød and Smorgasbord.
The two terms actually deal with quite different concepts and come from different languages (Swedish and Danish respectively).
Yet the widespread use of the phrase smorgasbord in English means that for untrained ears like mine, smorrebrod has often been confused with the former.
For this reason I’m writing this article to clear it up once and for all.
What is the difference between Smørrebrød and Smorgasbord?
And what do they actually mean?
The Danish word smorrebrød and Swedish smörgås both have the same meaning, referring to "buttered bread".
The ‘bord’ at the end of Smorgasbord means a table, so this phrase is referring to a whole range of dishes (hence the usage in English to refer to a wide range of choices).
Meanwhile, the Danish smørrebrød is referring to a single bread-based open sandwich.
Makes sense right? It’s as simple as that.
A classic example of a Danish smørrebrød, with a slice of ryebread laden with toppings like roast beef, salad, eggs, pickles and sauces.
A bit of extra info on Smorgasbord and Smørrebrød
Smørrebrød image courtesy of Scandikitchen. Get more amazing recipes and ideas via the link.
An old Danish delicacy
Starting off with smørrebrød, the snack had its origin back in the medieval period, where labourers and farm workers could take a simple slice of bread and toppings out into the fields for a spot of lunchtime sustinence. This would originally have just consisted of bread with lard or butter, but in the 19th century the tradition grew.
People began to add to add local toppings and flavour unique to the area, such as salmon, beef, herring, fried fish and shrimp. Accompanying condiments and sauces like horseradish, remoulade and pickles were then piled on top of these sandwiches, growing more extravagant.
The passion for smørrebrød in Danish culture fell away in the late 20th century, and has been returned to in recent years through a growing appreciation for traditional Danish fares and cuisines.
Some of the smørrebrød on offer in the streets of Denmark now resemble works of art (see picture, right), a long way from the ryebread and lard from which the dish started off as!
Of course, if you are having smørrebrød anywhere in Denmark, it must be accompanied by a glass of ice cold aquavit.
A hot-and-cold buffet
Norwegian smørbrød and Swedish smorgasbord can be just as beautiful as the delicate mountains of toppings that comprise great Danish smørrebrød. A traditional smorgasbord usually also consists of hot-and-cold lunch buffets.
Bread, butter, and cheese are always part of the smörgåsbord. It is usual for diners to begin with the cold fish dishes which are generally various forms of herring, salmon, and eel. After eating the first portion, diners will move on to the second round of other cold dishes before rounding off with hot dishes.
And yes, if you are eating a smorgasbord in Scandinavia you should also accompany your food with a glass of cold schnapps.
Curious to find out more about Danish food and culture?
Check out my guide to the best Danish pastries.
Or find out about some of the highlights of the Danish capital, Copenhagen, in my guides to Tivoli, The Little Mermaid and the Danish Royal Palace: Amalienborg.
