The Rules of Rugbrød

Rugbrød (pronounced roo-pull) is Rye Bread.  On several occasions, I have been asked if we have rye bread in the States – which of course, we do – but its not taken quite as seriously as it is here – land of open faced rye bread sandwiches.  These are called Smørrebrød (smur-brol) – direct translation: bread and butter.

Everyday for lunch, this is what many people have (including our office). But you can’t just put anything on your rugbrød, there are rules – which I’m slowly figuring out.  Also, apparently, some things can not be eaten without rugbrød – for example, the other day I offered a friend a can of mackrel for a snack (he was very hungry, and that was all I had) but despite his hunger, his response was “But, you don’t have any rugbrød.”

So, the Rules of Rugbrød – as I have figured out so far are as follows:

1. One piece of bread, on the bottom.

2. Thinly sliced, not toasted.

3. Butter, always.

4. No more than three toppings.

5. Toppings have specific combinations.  Some favorites are:

- liver pate (LOTS of it) and pickled beats

- saucisson and remoulade

- mackrel in tomato sauce, mayo and possibly onion flakes

- smoked salmon and cucumber

- shrimp and hard boiled eggs

6. Eat with a knife and fork (despite the fact it is a sandwich)

PS: Excellent, and accurate quote from the Wikipedia entry on rugbrød: “While highly praised among Danes and also sometimes found in northern Germany, rugbrød has found little acceptance in other cultures.”