Danish open sandwich (Smørrebrød)

It doesn’t get more Danish than this; Smørrebrød or Open (Face) Sandwich! When I lived in Copenhagen for three years, I always took my international visitors to eat the Danish icon. They are normally made on a thin slice of Danish rye bread, a rich layer of butter and then with different delicious toppings. That is what I love with the Danish open sandwich, you can vary after your own taste. You can have it with fish, meat or vegetables, or all of them, because you will for sure eat more than one open sandwich. But there are also rules when eating Danish Open Sandwichs. Always start with the herring, then fish, then meat and then cheese and vegetables. That will give you the best experience. Eat them with a knife and a fork. They are prepared with too much topping to be able to eat with your hands. And what to drink to eat open sandwich? A Dane will definitely answer beer and snaps. 🙂

Below you find examples for topping on a Danish open sandwiches, but you can of course find other combinations. I have baked my own rye bread and you find the recipe here.

Sandwich 1: herring in mustard sauce

Sandwich 2: vegetarian

  • butter
  • avocado
  • pickled red onion
  • roasted sunflower seeds
  • black sesame seeds
  • cilantro

Sandwich 3: smoked salmon with radish

  • butter
  • spinach
  • smoked salmon
  • radish
  • lemon
  • dill
  • pepper

Sandwich 4: egg and shrimps

  • butter
  • egg
  • shrimps
  • radish
  • dill

Sandwich 5: red beets with feta cheese (or goat cheese)

  • butter
  • arugula
  • red beets
  • feta cheese or goat cheese
  • honey
  • alfalfa sprouts

Sandwich 6: egg with caviar

  • butter
  • egg
  • caviar (I have used “Kalle’s kaviar which you find at the food store at IKEA)
  • mayonnaise
  • thyme

Smaklig måltid!

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