A typical Danish Smorrebrodlunch includes open faced sandwiches, a half dozen fresh baked breads, meats, cheese and toppings.
One of my favorite, though hard to come by, open sandwich toppings is Remoulade.
Wiki states, “Danish remoulade
Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g. tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners.
I found a recipe for Louisiana Remoulade that looks tasty atChow.com
What to buy: Use the freshest eggs you can find.
* 2 large egg yolks
* 1 tablespoon Dijon mustard
* 1 cup vegetable oil
* 1 teaspoon Louisiana-style hot sauce, such as Tabasco
* 1 teaspoon Worcestershire sauce
* 1 tablespoon freshly squeezed lemon juice
* 1/4 teaspoon kosher salt
* 1/8 teaspoon ground white pepper
* 2 teaspoons minced capers
* 2 teaspoons minced shallots
* 1 1/2 teaspoons minced fresh tarragon
* 1 teaspoon minced fresh Italian parsley
* 2 teaspoons minced red bell pepper
1. In a medium mixing bowl, whisk egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue whisking and slowly add oil by pouring it down the side of the bowl in a thin stream.
2. Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.
3. Mix in capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Garnish with the remaining bell pepper and serve.