The loveliness of Denmark is much reduced by the frequent rains, but infinitely improved by the bakery on every block. This sandwich revolves around the ‘horn’, a roll shaped a little like a horn, and covered in puppy seeds (‘birkes’ we call them in Denmark). The crayfish tail salad is from the local fish-monger, and tasted delicious.
- 1 danish roll called a ‘horn’
- 100 g of crayfish salad with dill
- 5 leaves of lovage
- a pinch of pepper
Cut the horn and add the crayfish salad. Sprinkle a pinch of pebber on top. Cut the lovagein slices and spread on top. Close the sandwich.