Smorrebrod

Spread a generous layer of softened butter across each slice of rye bread right to the edges — the butter is the traditional base and prevents the toppings from making the bread soggy. Use room-temperature butter so it spreads without tearing the dense rye crumb.

About 3 min

Arrange the pickled herring fillets on two of the buttered slices in neat overlapping rows. On the other two slices, fan out slices of hard-boiled egg. Layer the radish slices over the egg topping in a thin, overlapping line for visual contrast.

About 10 min

Finish each smorrebrod with a few fronds of fresh dill placed deliberately for colour and flavour. Serve immediately on a board or flat plate — smørrebrød is an open-faced sandwich and is never topped with a second slice of bread. Eat with a knife and fork.

About 2 min