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Danish Open Sandwiches:
Smørrebrød

What's the big idea?

Open-faced sandwiches - Smørrebrød - are enormously popular in Denmark, and make up most people's lunches on a very regular basis. There is a vast choice of toppings used, from left-over roast meat to the famous pickled herrings. Below are just a handful of ideas.

There are many traditions in different parts of Denmark about eating and making Smørrebrød. Some say fish can only be garnished with lemon, chicken with orange, etc. Some people eat them in a certain order, for example always a seafood one before a meat one, etc. The appearance of the Smørrebrød is very important - the presentation is seen as being as important as the freshness and flavour of the food itself.

Here are some suggestions for Smørrebrød toppings:


Egg & Caviar
  • Spread four slices of Danish rye bread with butter, then mayonnaise
  • Arrange sliced hard-boiled eggs on top
  • Dot the eggs with caviar and sprinkle with chopped parsley
Herring & Onion
  • Spread four slices of Danish rye bread with butter
  • Cut pickled herring fillets into 1 inch slices, and arrange these on top
  • Peel an onion and a tomato, and cut into thin rings
  • Top the herring with onion rings and a slice of tomato
  • Garnish with watercress or parsley
Roast Beef & Onion
  • Spread four slices of Danish rye bread with butter and mustard
  • Place a thin slice of roast beef on each slice of bread
  • Top with a teaspoon of sour cream, some fried onion rings and a tomato wedge
Smoked Salmon & Scrambled Eggs
  • Spread four slices of Danish rye bread with butter and mustard
  • Place a thin slice of smoked salmon on each slice of bread
  • Top with cold scrambled egg and finely chopped dill

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