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Smørrebrød

Name: Smørrebrød
Total time: 30 min
Yield: Serves 4
Cuisine: Denmark
Ingredients: 4 Rye bread; 20g Butter; 2 Hard-boiled eggs; 100g (cooked) Shrimp; 80g Roast Beef; 2 Salted herring; 1/4 Red Onion; 2 tbsp Mayonnaise; A pinch Dill; 1/3 Cucumber; 1/2 Lemon

Snack

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Thin rye bread beautifully topped with toppings — Denmark's classic open sandwich for lunch.

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📖 The Story Behind This Dish

Smørrebrød means 'buttered bread': Danish open sandwiches of rye bread (rugbrød) topped with pickled herring, boiled egg and shrimp, roast beef, liver pâté, and more. They're eaten with a knife and fork, and the traditional etiquette is to work through them in order from fish to meat to cheese. Copenhagen even has specialty shops displaying dozens of kinds.

🌆 Where it's eaten: At a long-established Copenhagen eatery, smørrebrød with colorful toppings line big platters as lunchtime diners enjoy them with cold beer.

🥕 Ingredients (serves 4)

Rye bread 4
Butter 20g
Hard-boiled eggs 2
Shrimp 100g (cooked)
Roast Beef 80g
Salted herring 2
Red Onion 1/4
Mayonnaise 2 tbsp
Dill A pinch
Cucumber 1/3
Lemon 1/2

👩‍🍳 Instructions

Slice the rye bread fairly thin and butter it right to the edges.
Slice 1: Arrange sliced boiled egg, top with mayonnaise and shrimp, and garnish with dill and lemon.
Slice 2: Pile on roast beef loosely and top with sliced red onion.
Slice 3: Top with salted herring and garnish with red onion rings and dill.
Slice 4: Finish colorfully with sliced cucumber, boiled egg, and mayonnaise.
Eat with a knife and fork, from fish to meat.

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