We have had a beautiful morning at the SMK (Statens Museum for Kunst) in Copenhagen and it’s time for lunch. SMK has a cafe on the lower ground floor, overlooking the gardens and it looks promising. I just need a small chilled Tuborg Classic while I examine the short, traditional menu.
We both decide to try the very Danish open sandwiches which are freshly prepared to order. Rock selects the Danish Potato with green asparagus, crispy pork, mustard mayo and flower cress. I am not convinced that you can use potato in any sandwich unless that potato is either in the form of a chip or a crisp. However, the crispy pork helps to make the sandwich sound appealing. I choose the smoked salmon from the island of Bornholm with fennel, radish, smoked cheese and sorrel. Both open sandwiches are served on dark rye bread.
A sandwich, even an open sandwich, which mostly comprises of bread and potato does not really work. Nor is this one saved by the tiny white pieces of crispy pork – which we only recognise as pork from the menu description. The smoked salmon sandwich is another matter entirely. Beautiful to look at, it is fabulous salmon served with an array of interesting, complementary textures and flavours.
We are glad we have tried some traditional Danish food – let’s hope future trials are more smoked salmon and less Danish Potato!