Taapsee’s Travel Diaries To Denmark Feature This Scandanavian Bread, Recipe Inside
- Jasmine Kaur
Updated : June 10, 2022 11:06 IST
Taapsee Pannu is currently vacationing in Denmark and sharing glimpses of Danish delicacies there.
It is rightly said that a place is best understood through its culture and cuisine, more emphasis being on the latter. The food that people eat and the taste palates of a place are important determinants of cultural associations, thinking patterns and moods. All layered up in her sweater vest and shirt, Taapsee Pannu is enjoying her vacation in Denmark to the core. The true Punjabi girl from Delhi who began her career as an actor in Tamil and Telugu films, Taapsee got a break in Bollywood with Chashme Badoor. She went on to do several great films like Pink and give us characters and stories with a cause. Another aspect of this bubbly actress is her love for food.
Taapsee lives up to the true Punjabi expectations with her immense love of parathas and ghee, as revealed in some interviews. A self-confessed foodie also shared her guilt binge on Instagram a while back and we aren’t surprised that it is Chole Bhature. After all, the Delhiites cannot live without a dose of Chole Bhature every once in a while.
Moving on from her regional favourites, she encountered a specialty in Denmark. Currently vacationing in the Scandanavian country, Taapsee shared a post of herself with some coffee and pastries a few days back. And now she’s having this delectable sandwich from Denmark called Smorbrod. Correctly spelt as Smorresbrod, it is an open-face sandwich that is popular across the Scandanavian region.
The open-sandwich, for the uninitiated, is made from rye bread that has been heavily buttered. The bread is topped with cold cuts like meat or fish, slathered with cheese and other kinds of spreads. The one that Taapsee is having is layered with a slice of cheese at the bottom with some shrimps on top and green vegetables and herbs for garnish. It looks absolutely lip-smacking.
How Was Smorresbrod Invented?
A traditional sandwich style that fares well in the cuisines of Sweden and Norway along with Denmark, was brought to the plate back in the 19th century. The idea was born out of the trencher of the Middle Ages. Stale bread or trencher was used a plate to serve food but in the process, people realized that the bread soaked the flavours of the topping so well that it ended up becoming delicious. That’s how the rye bread, when stale, was buttered up and an open sandwich was formed.
A closer look at the history would tell us that in the mid-19th century, a lot of people were employed in agricultural work in the Nordic region. It was during this time that these workers devised a way to feed themselves by packing up open sandwiches made with rye bread and topped with leftovers, to help them sustain during lunch. Today, these sandwiches are eaten for breakfast, lunch and dinner.
Each of the toppings on the bread, from the cold cuts to the vegetables and cheese are believed to be clear examples of the life of people in Denmark. Living close to nature and indulging in whatever they can make with local produce and simple ingredients was the way of life during those days.
If you’ve been intrigued by Smorresbrod, here’s a recipe that you can try.