This is a traditional Danish dish. My Danish mother taught me to eat it on open faced sandwiches - especially on liverwurst. My vegetarian daughters love it on hummus sandwiches. It tastes great by itself, or on a wide variety of sandwiches. According to one of my Danish cookbooks, this can also be made with thinly sliced cooked beets in place of the cucumbers, although I have never tried this. Some other variants add other spices, like rosemary, onion or garlic. Some have you soak the cucumbers in salt water first. I enjoy the simplicity of taste and preparation of this version.

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