Nordic traditions are not on my radar nor am I even familiar with any eats or recipes.  But, smørrebrød sandwiches (Danish, for bread & butter) popped up in my quest to learn more about a new Scandanavian restaurant opening, with bright salmon, pickled herring, and cured meats.  What is special about this adventure is that my husband came along to see what I’ve been up to.  Okay, maybe he knew that there would be no meal prepared at home and wondered what he was to do.  In any case, I was so excited for him to meet our group and venture out with me on a chilly Friday night.

Smørrebrød, pronounced “smuhr-broht”, was a cheap way to use leftovers in the late 19th century.  One interesting thing I found when researching is the sequence in which you are supposed to eat these sandwiches.  You begin with the Herring(whatever fish you ordered) and move on from there in a layered style, avoid mixing proteins and allowing the butter to balance the acidity of the meats & fish.  I don’t think any of us adhered to this because you just don’t know these rules.  But, if you venture out again or spend time overseas, this was the suggestion.

I want to notate that these are small plates. It is a thoughtful artistic presentation and not meant for speed eating. We did find it humorous that there was a food truck in the parking lot in case our appetites overtook us. We began with a couple of plates of Swedish meatballs that were topped with lingonberry jam, an early Nordic tradition. We shared amongst our group, and it was definitely the highlight. The mix of gravy, berry, and lamb was a surprising success, leaving you wanting more. A lot more.

Our group next ordered the smoky salmon, curry chicken, roast beef and horseradish atop a very dense rye bread.  The cracker-esque and seedy texture were produced by craft bake shop, Nightingale Bread. The curry was not your spicy Indian curry.  It was a bit weak in taste than expected and I wouldn’t suggest this as a highlight dish there.  In saying that, my smoked salmon and caviar was elevated and stunning.  I really took the time to taste all the components that were carefully imagined by the Chef.

In the Food world, this would be described as culinary art.  I felt when I got there that this was a special private dinner, even though there were many patrons buzzing around.  Us being the most buzz-worthy group there in my opinion.  Certainly, a wonderful time for our culinary capers group and for my dear husband who ventured out to see the love, comradery, and deep respect for food here in Colorado Springs.