Smørrebrød

About This Recipe

Smørrebrød (literally 'butter and bread') is Denmark's defining culinary contribution to the world. It evolved from the medieval Danish tradition of using thick slices of rye bread as edible plates, but became a refined art form in the 19th century when Copenhagen restaurants began treating the compositions as carefully as any fine dining plate. Traditional smørrebrød follows strict rules: always on rugbrød (dense sourdough rye bread), always open-faced, never mixed randomly. Each combination has a name — 'Sol over Gudhjem' (sun over Gudhjem) is a smoked herring with a raw egg yolk. The toppings are arranged to cover every centimeter of bread, often with architectural precision.

Ingredients

Serves 4

• 8 slicesrugbrød (Danish rye bread)
• 4 tbspsalted butter
• 200 gpickled herring in dill
• 200 gsliced roast beef
• 200 gcold poached salmon
• 4 largeeggs(hard-boiled, sliced)
• 100 gsmall shrimp(cooked and peeled)
• 2 tbspDanish remoulade
• 1 mediumred onion(thinly sliced into rings)
• 4 tbspcress or dill(to garnish)

Instructions

1. 1

   Butter the bread

   Spread a generous layer of butter to the very edges of each slice of rye bread — the butter is a barrier as much as a flavor.

2. 2

   Build herring smørrebrød

   Layer pickled herring, top with onion rings, and garnish with dill.

3. 3

   Build roast beef smørrebrød

   Layer roast beef, add remoulade, top with cress and onion rings.

4. 4

   Build egg and shrimp smørrebrød

   Arrange egg slices on bread, pile shrimp on top, garnish with dill. Add a small spoon of mayonnaise.

5. 5

   Serve

   Serve with knife and fork — smørrebrød is always eaten with cutlery, never picked up by hand.

Variations

• •

  Top with liver pâté and pickled beets for a classic Danish combination

• •

  Use tartar with capers and onion for a smørrebrød royale

Storage

Assemble and eat immediately — the bread becomes soggy quickly. Toppings keep separately 2 days.

Frequently Asked Questions