Smørrebrød
Danish Open-Faced Sandwiches
Smørrebrød are a beloved Danish classic, featuring thick slices of dense rye bread generously buttered and elaborately topped with a variety of ingredients. These open-faced sandwiches are not just a meal but a work of art, typically enjoyed with a knife and fork.
🧂 Ingredients
- 8 slices Dark rye bread (rugbrød)(Choose a dense, traditional Danish rye bread for authenticity. If unavailable, a very dark, seeded rye bread can be substituted.)
- 100 g Unsalted butter(Softened to room temperature for easy spreading.)
- 200 g Pickled herring(Drained and cut into bite-sized pieces if large.)
- 200 g Smoked salmon(Thinly sliced.)
- 200 g Roast beef(Thinly sliced, preferably a good quality rare roast beef.)
- for serving Remoulade sauce(A classic accompaniment, available in most supermarkets or can be homemade.)
- 1/2 medium Red onion(Very thinly sliced into rings or half-moons.)
- 2 tbsp Capers(Drained.)
- for garnish Fresh dill sprigs(A few sprigs per sandwich.)
- 2 large Hard-boiled eggs(Optional, sliced or quartered for garnish.)
- for serving Mayonnaise(Optional, can be used as a base or mixed with remoulade.)
👨🍳 Instructions
- 1
Prepare the bread: Lay out the slices of dark rye bread on a clean work surface. Using a small offset spatula or a butter knife, spread a generous, even layer of softened butter from edge to edge on each slice. Ensure no part of the bread is left bare, as the butter acts as a moisture barrier and flavor base.
⏱️ 5 minutes - 2
Assemble the toppings: This is where creativity comes in. For each sandwich, start with a base layer, then add your main protein, and finally, the garnishes. Here are a few classic combinations:\n\n* **Herring Smørrebrød:** Spread a thin layer of remoulade on the buttered bread. Arrange the pickled herring pieces over the remoulade. Garnish with finely sliced red onion rings and a sprinkle of capers. Add a sprig of fresh dill.\n* **Salmon Smørrebrød:** You can lightly spread mayonnaise or a thin layer of remoulade. Arrange the smoked salmon slices artfully. Garnish with fresh dill sprigs, a few capers, and perhaps some thinly sliced hard-boiled egg.\n* **Roast Beef Smørrebrød:** A thin layer of remoulade or mayonnaise works well. Drape the thinly sliced roast beef over the bread. Garnish with thinly sliced red onion, capers, and a sprig of dill. Some also add a dollop of horseradish sauce.
⏱️ 20 minutes - 3
Serve immediately: Arrange the assembled smørrebrød on a platter or individual plates. Smørrebrød are traditionally eaten with a knife and fork, not picked up by hand. Enjoy the complex flavors and textures.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the butter is spread to the very edges of the rye bread to prevent sogginess.
- ✓Don't be shy with the toppings; smørrebrød are meant to be abundant and visually appealing.
- ✓The key to authentic smørrebrød is the quality and variety of toppings. Experiment with different combinations.
- ✓Always serve and eat smørrebrød with cutlery. They are not finger food.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Leverpostej (Danish liver pâté) topped with bacon and mushrooms.
- Tartare of beef or fish, seasoned and garnished.
- Shrimp salad or cooked shrimp with mayonnaise and lemon.
- Fried fish fillet (like plaice or sole) with remoulade and lemon.
- Avocado and egg for a vegetarian option.