Smørrebrød ingredients in Montreal?
I'm thinking of making some very Danish Smørrebrød, open-faced sandwiches. Pickled herring, those little shrimp, gravlax, chopped onion, chives, dill, thinly sliced cucumber, the works. I've visited Copenhagen many times, and am familiar with typical Smørrebrød, but have never made them myself, so don't know where to find the speciality goods, and what brands to use (especially pickled herring, little shrimp, and coarse, dense bread). I don't want to end up with half-used jars of bad pickled herring (ew). Any suggestions?
You MUST go to Atlantic. This is your place. Go in, speak to the very friendly staff, tell them what you want to make and they have everything you need.
It is excellent and you'll have a lot of fun shopping. Try their pretzels as well. Nothing like you've tasted and you will fall in love.
5060, Chemin de la Cote-des-Neiges, Montréal, QC H3V 1G6
Happy eating, Oana
Cool something I am passionate about - so sorry if rambling.
Ikea you can find the pickled herring, as you know then there's various versions, I suggest the traditional and the mustard pickled herring from ikea, but in all seriousness you should make it yourself, very easy and soo good. I can share recepies with you if interested.
Gravlax - same here they sell frozen at ikea, not great but ok if "sauced down" with the traditional sauce for gravlax called hovmästar sas - they sell that there as well but need to make it yourself, super easy - mustard dill and oil pepper all in a blender.
The shrimps- love them, luckily in Canada they have the closest thing to them, that's the Nordic shrimps, you can buy them at the fish market (best choice) also at grocery (if not able to get to fish market). If you are lucky you find them with scale on and you peel them yourself (delicious) if not the already peeled will do.
In terms of bread - see if you can find a German bakery they should have something close to the dark dense bread, if not use pumpernickel bread. Also you should pick up the crisp bread at ikea (circular one) smoked fish roe paste (aka Kalles Kaviar) go home boil some eggs, slice them and spread some Kalles onto pepper and you have a great quick snack ( this is very Swedish)
In terms of the cucumbers, you should pick up the gurchen at the grocery store. Unfortunately I can't share where to find the "leverpastej" which is what they would serve with the gurchen. Howevere guess you could replace with some delicious liver pate.
Sorry if I rambled - being Swedish and a HUGE fan of smorrebrod it's easy to get carried away. Let me know if I can help you point you in any direction to any recepies.
Happy smorrebrod prepping and eating
Thanks, Mtlswede! I love those Northern European open-faced sandwiches. Suppose the Dutch and Northern German varieties aren't quite the same as the Scandinavian ones, but they can be very good.
I LOVE that dark, dense bread. Indeed, our Nordic shrimp, also called "crevettes de Matane" (because they were processed there, though they come from all the lower St-Lawrence and Gulf region are tasty and not artificially reared.
I second Atlantique and IKEA. When making the gravad lax sauce, try to use the sweet Swedish mustard mixed with some dijon. They were out of mustard in IKEA last month I was there, so you can use the Finnish mustard (Turun Sinnapi) that is quite similar. Also I think you can get a really dark pumpernickel bread at Vova, the Russian bakery.
I think there is a Danish Christmas market coming up. Could it be in Westmount or CDN, I don't remember but I believe they serve a smorgasbord as well.
Oh and try to get some Akvavit (I know very hard to come by here). I still have some left from last year, and I saw a couple of bottles left in the Rideau LCBO in Ottawa last week but the Scandinavian community usually snatch these up pretty fast. As an alternative you can make a caraway-fennel infused vodka. Just smash up the seeds in a pestle and mortar and infuse in vodka for at least a week. It's not as smooth as akvavit, but it's the next closest thing.