Spreading the Love for Smørrebrød at Elske
We never met a smørrebrød we didn’t like. The open-faced Danish sandwiches are the perfectly dense and chewy vehicle for just about anything, and at Elske (which is Danish for love) in Chicago, Dave Posey is topping his with a thick spread of smooth and creamy whitefish mousse. Posey says he was “playing around with whitefish” when he came up with the small bite made with Danish-style rye bread they’re currently getting from Pleasant House Bakery, but will eventually be making in-house. The whitefish mousse is made with whitefish, eggs and cream blended together, gently poached and fried in a bit of butter before being spread over the thin and chewy slice of dark rye. Grated horseradish, fresh lemon zest and a bit of dill on top add a final layer of bright bite to the hors d’œuvres-sized bite.