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Some smørrebrød are definitely easier to make than others, and this one ranks up there with the easiest while still retaining plenty of unique Danish character. What I am talking about is an open-faced sandwich made from dark buttered rye bread, thick slices of baked ham, and a generous dollop of a special element that transforms this otherwise ordinary lunch into one of Denmark's most popular smørrebrød.

Italiensk Salat

The special element is called Italiensk Salat, a quintessentially Danish sandwich topping that is almost always paired with ham (and occasionally sliced beef tongue). The name translates to Italian salad, and while I have searched for exotic origins to this name, the only explanation I can come up with is the fact that the salad and the country share at least one thing in common - the colours on the Italian flag. That is, if you think carrots are red.


Remembering my childhood, this was probably the first open sandwich I really liked. Some of the others  are considerably more potent-tasting and, as such, took some getting used to. For instance, many Danes (myself included) do not eat pickled herring until after they survive the adolescent years. With that in mind, for anybody who is looking to get into this form of cuisine, ham and Italiensk salat is the perfect place to start. On the Danish Degree of Difficulty scale it ranks as a Little Mermaid (Easy). Indeed, it is a popular choice for all ages.

Separated at birth? This popular sandwich garnish and the iconic flag on the right are so similar that the Danes named the garnish after the country.

The trick to getting this simple open-faced sandwich just right is using the correct ham. I find that it is best to avoid anything smoked, as the smoke flavour can be overwhelming. Instead opt for a baked ham with subtler flavours. Thickly cut baked ham is definitely the best way to go here.

Here's what you need to know to make italiensk salat.

Ingredients

• 1 medium carrot, steamed and cubed
• 4 asparagus spears, steamed and cut into small pieces
• 1/2 cup of peas (frozen are fine), cooked
• 1 tbsp chopped onion
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp Dijon mustard
• lemon juice and salt to taste

Instructions

1. Combine all ingredients in a bowl and mix well.
2. Allow to sit in the refrigerator for about an hour to allow the flavours to meld.
3. Serve on slices of baked ham and buttered Danish rye bread.

Ham and Italiensk salat - A true Danish classic!