Højtbelagt rugbrød

Method

Butter each slice of rye bread generously and arrange on a serving plate. Layer each slice with different toppings in the traditional Danish style: spread liver pâté on some slices, then top with ham and crispy onions; on others layer roast beef with beetroot and parsley; create a third variety with smoked salmon, cucumber, and lemon. Arrange cheese slices and tomato on remaining pieces, seasoning each with salt and white pepper. Present the open-faced sandwiches immediately whilst the bread is still firm and all toppings are fresh and vibrant. Serve with a small fork and knife on the side, accompanied by Danish aquavit or beer if desired.