Smorrebrod
Open-faced sandwiches on dense rye bread, piled high with toppings like fish, roast beef or egg with neat garnishes. They are eaten with knife and fork.
Ida Davidsen udsnit af glasmontren: User:Nillerdk, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Smorrebrod is the traditional Danish lunch. Buttered rye bread forms the base, and each topping combination has its own classic arrangement and name.
Explore the cuisine of Denmark.
Recipe
Make Smorrebrod at home
Ingredients
- 4 slices dense rye bread
- Butter, softened
- Pickled herring or smoked salmon (4 oz / 115 g)
- Thinly sliced roast beef (4 oz / 115 g) with remoulade
- 2 hard-boiled eggs, sliced
- Cucumber, sliced, and radishes
- Capers, red onion and fresh dill
- Lemon wedges
- Shrimp (optional)
How it's made
- Butter the rye slices all the way to the edges.
- For the fish sandwich, arrange smoked salmon on one slice and top with cucumber, dill and a lemon wedge.
- For the beef sandwich, layer roast beef, a spoon of remoulade, and crispy onions.
- For the egg sandwich, arrange sliced egg, shrimp and dill.
- Garnish each with something fresh and a little crunch.
- Cut each slice into two for easy handling.
- Serve with a knife and fork.
Variations
- Stjerneskud: fried and steamed fish with shrimp.
- Dyrlaegens natmad: liver pate with aspic.
- Vegetarian: avocado, radish and sprouts.
Cook’s tip: Use real rye bread and spread butter generously; it protects the bread from toppings.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Ida Davidsen udsnit af glasmontren: User:Nillerdk, CC BY-SA 3.0 (Wikimedia Commons)