Smørrebrød
The Danish open sandwich on buttered rye bread, piled with herring, egg and prawns, roast beef or liver pâté. Denmark’s lunch, eaten with a knife and fork.
Ingredients
- 8 slices of Danish rye bread (rugbrød)
- Butter
- Pickled herring and red onion
- 4 hard-boiled eggs and 200 g cooked prawns
- Sliced roast beef, grated horseradish and crispy fried onions
- Mayonnaise or remoulade
- Dill, chives, cress and lemon
How to make it at home
- Spread each slice of bread generously with butter, right to the edges.
- Herring: top with herring, red onion rings and dill.
- Egg and prawns: slices of hard-boiled egg, a pile of prawns, mayonnaise, lemon and dill.
- Roast beef: slices of roast beef, remoulade, horseradish and crispy fried onions.
- Serve them in this order: fish first, then meat.
The trick: The bread is the foundation: it needs to be dense rye to take the weight.