Recipe for the classic version of "Veterinarian's Night Snack." This recipe is one of the classic Danish open-faced sandwiches and is especially known for being served as part of the late-night snacks at community house parties.
Recipe for veterinarian’s night snack
Recipe for the classic version of dyrlægens natmad.
The recipe is one of the classic Danish open-faced sandwiches and is especially known for being served as part of late-night snacks at community hall parties.
We have the recipe from the book: “Aamann’s smørrebrød“, written by the Danish “smørrebrød king” Adam Aamann-Christensen.
Reportedly, the recipe is named after veterinarian Sigurd Keilgaard, who ate at Oscar Davidsen’s smørrebrød restaurant every evening after attending to the horses in the royal stables and Cirkus Miehe.
Servings: piece of open-faced sandwich
Veterinarian's Night Snack
Recipe for the classic version of "Veterinarian's Night Snack." This recipe is one of the classic Danish open-faced sandwiches and is especially known for being served as part of the late-night snacks at community house parties.
Ingredients
Salted Meat
- 800 gram Veal Tongue
- 1.5 l Water
- 150 gram Salt
- 15 gram Sugar
Cooking salted meat
- 1 pcs. Onion
- 1 small piece Celery
- 3 pcs. Bay Leaf
- 1.5 gram Peppercorns Black
- Parsley Optional: a few parsley stems
Plating
- 8 slices Liver Pâté Good quality
- Gravy To taste
- 1 package Watercress
- 1-2 pcs. Shallots
- 8 slices Rye Bread
Instructions
CURED MEAT
- Tie the tongue tip tightly with cotton string.
- Boil the water for the brine with salt and sugar and then cool it.
- Place the tongue tip in the cooled brine and cure it for 4 days in the refrigerator.
- Then, take the tongue tip out of the brine and place it in a pot.
- Cover it with water and bring it to a boil.
- Skim off impurities with a slotted spoon and then add coarsely chopped vegetables and spices.
- Simmer the tongue tip on very low heat for about 1½ hours until it's fairly tender but not too soft, as it needs to be cut into thin slices.
- Let the cured meat cool in the brine in the refrigerator until the next day.
- Take the cured meat out of the cold brine, wrap it in plastic wrap, and store it in the refrigerator until ready to use.
PRESENTATION
- Take the liver pâté out of the refrigerator 30-40 minutes before use so it won't be ice-cold when served.
- Cut the cured meat into very thin slices with a very sharp knife – calculate 2-3 slices for each open-faced sandwich.
- Cut the aspic into 8 bars or nice cubes.
- Spread a couple of rustic spoonfuls of liver pâté on the rye bread.
- Fold the cured meat and place it on top.
- Then add the aspic and finally plenty of cress and some rings of shallots on top.