Smørrebrød
Smorrebrod
Denmark's open-faced sandwich — a thick slice of dense Danish rye bread (rugbrød) topped with elaborately arranged ingredients, eaten with a knife and fork. The classic versions: pickled herring, roast beef with remoulade, or liver pâté with beetroot and cucumber. A complete meal and an art form.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Butter each slice of rugbrød generously to the very edges — this is not optional. The butter seals the bread and is a flavour component.
About 5 min
Herring smørrebrød: overlap pickled herring slices across the bread. Top with sour cream, red onion rings, chives and capers.
About 11 min
Roast beef smørrebrød: lay thinly sliced cold roast beef folded over itself to cover the bread. Add two overlapping cucumber slices at one end. Place a generous spoonful of remoulade and top with a pile of crispy fried onions.
About 11 min
Presentation is essential to smørrebrød — the toppings must cover every centimetre of bread and be arranged beautifully. No bread should be visible.
About 11 min
Serve on a wooden board. Eat with a knife and fork, always. Do NOT pick up and eat as a sandwich — this is considered improper.
About 11 min
Serve with cold Pilsner beer and snaps (aquavit) for the full Danish lunch tradition.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 22 g
- Carbs
- 30 g
- Fat
- 20 g
- Fibre
- 6 g
- Sugar
- 4 g
- Sodium
- 1100 mg
Contains: gluten, dairy, fish
You might also cook
Recipe by Boon Tools.