The BTF Ratio

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One of the most iconic dishes in Danish cuisine (and Scandinavian cuisine in general) is the endlessly customizable open-faced sandwich called smørrebrød. It may sound strange, but smørrebrød reminds me more of sushi than of sandwiches; there is a simplicity to them, an equation of staple food + staple food that seems at once primitive and refined.

I very much like the treatise on smørrebrød engineering drafted by London’s Scandinavian Kitchen, purveyors of high-quality Nordic foodstuffs. Of particular importance, I think, is the notion of the bread-to-filling (BTF) ratio, an essential consideration in any sandwich, Scandinavian or otherwise.

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