Smørrebrød (Open-Faced Sandwiches)

Danish rye bread topped with cold cuts, fish, cheese, or spreads.

Ingredients (Serves 2–4)

For the Base:

• 4 slices dense rye bread (rugbrød)

• Butter or remoulade, for spreading

Popular Toppings:

• Pickled herring

• Smoked salmon

• Roast beef

• Boiled eggs

• Shrimp

• Cheese slices

• Fresh vegetables (cucumber, radish, tomato)

• Fresh herbs (dill, parsley)

Preparation

1. Prepare the bread:

   • Spread a thin layer of butter or remoulade on each slice of rye bread.

2. Add toppings:

   • Layer chosen toppings neatly on each slice.

   • For fish, add pickled herring or smoked salmon with fresh herbs.

   • For meat, use roast beef with pickles, onions, or horseradish.

   • For eggs, slice and layer with shrimp, mayonnaise, and dill.

3. Garnish:

   • Finish with fresh herbs, lemon slices, or a sprinkle of paprika for color and flavor.

4. Serve:

   • Serve immediately as a light lunch, snack, or appetizer.

Serving Suggestions

• Traditionally served with cold beer or aquavit.

• Enjoy as part of a smorgasbord with multiple varieties of toppings.

Cooking Tips

• Use fresh, high-quality ingredients for the best flavor.

• Keep toppings balanced—don’t overload the bread to prevent sogginess.

• Arrange toppings artistically for traditional Danish presentation.