Woe to those who see Smörrebröd merely as breakfast or dinner. After all, this Danish export hit is a compact feast from the cold kitchen. Just the sight of the lavishly topped and decorated pieces is a delight, and the proper preparation is an art in itself. Fish and meat play a prominent role, but vegetables and even sweets are also popular in Smörrebröd. Günter Pump has traveled to our northern neighbor in search of the finest recipes, including the classics known as Sol over Gudhjem or Dyrlægens natmad, which are familiar to every child in Denmark. His instructions provide a wealth of inspiration for creations that will make a splash at your next dinner invitation.