I consider this a variation on the veterinarians midnight snack, a classic Danish sandwich (In Danish: ‘Dyrlægens natmad‘. Try saying that one!). The bones of Anders’ Viking ancestors will rattle in their graves to protest me saying this, but in this variant, the inclusion of the roasted garlic and the removal of the aspic is a HUGE improvement. Together, those simple actions make this sandwhich palatable for me, a non-Dane. Anders thinks this presentation is a bit more playful, looking a bit like a rib cage or something medieval. I suppose, it’s his attempt at appeasing the spirits 🙂 It consists of liver pate on home-baked rye bread with butter, with a rolled up slice of ham. This is topped with half-moon slices of onion rings, roasted garlic and a couple of dill pickles. Fennel seeds and ground black pepper spices it up a bit.
- 1 slice of dark rye bread
- 1 tsp butter for the bread
- 2 tbs liver pate, more if you really like it
- 1 slice ham (your favorite flavor will work)
- 4- 6 half-moon slices of onion
- 2 dill pickles
- 3 roasted garlic cloves
- 1/4 tsp fennel seeds
Spread the butter on the bread, then spread the liver pate on that. Roll the ham slice, somewhat as you would a cigar (is it even correct to use this as an example in this health-obsessed society?). Place rolled ham slice in the middle of the bread, as shown below. Carefully balance the half-moon cut onion slices on the ham, and the roasted garlic and pickles on top of that.
Sprinkle the fennel seeds on top of the sandwich, and add ground black pepper to taste.