Having learned the Danish method for making rye bread, I had to share the results. My sous chef and breakfast cook were not quite as fond of it, as me, commenting that they felt it wasn't fully baked. They ended up toasting it, then slathering Swedish lingonberry jam. I covered my untoasted slices with cucumber, salmon, and caviar for what's known as a "smorrebrød," pictured below.
Eric Girerd #repost
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
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