📝 About This Recipe
Transport your breakfast table to the streets of Copenhagen with this quintessential Danish open-faced sandwich. Built upon a foundation of dense, buttery rugbrød (rye bread), this version features silky cold-smoked salmon, a tangy homemade remoulade, and crisp garden garnishes. It is a masterclass in balancing textures—crunchy, creamy, and tender—making it a sophisticated yet deeply satisfying start to your day.
🥗 Ingredients
The Foundation
- 4 thick slices Danish Rugbrød (Dark Seeded Rye Bread) (about 1/2 inch thick)
- 3 tablespoons Salted European-style Butter (softened to room temperature)
The Toppings
- 8 ounces Cold-Smoked Atlantic Salmon (high-quality, thinly sliced)
- 2 large Hard-boiled Eggs (peeled and sliced into rounds)
- 1/2 medium Cucumber (thinly sliced into ribbons or rounds)
- 4 pieces Radishes (shaved paper-thin)
Herbed Remoulade & Garnish
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Capers (drained and finely chopped)
- 2 tablespoons Cornichons (finely minced)
- 2 tablespoons Fresh Dill (finely chopped, plus extra sprigs for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard
- 1/4 small Red Onion (sliced into very thin rings)
- 1 handful Microgreens or Chives (for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the herbed remoulade. In a small mixing bowl, combine the mayonnaise, chopped capers, minced cornichons, chopped dill, lemon juice, and Dijon mustard.
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2
Whisk the remoulade ingredients until smooth and well-incorporated. Taste and add a pinch of salt or pepper if desired. Cover and refrigerate for at least 15 minutes to let flavors meld.
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3
Prepare your vegetables by slicing the cucumber and radishes as thinly as possible. If you have a mandoline, this is the perfect time to use it for professional-looking results.
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4
Place your eggs in a small pot of boiling water for 8 minutes for a slightly jammy center, or 10 minutes for a fully set yolk. Immediately plunge into an ice bath to stop the cooking.
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5
Peel the cooled eggs and slice them into 1/4 inch thick rounds. Set aside.
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6
Lay out your four slices of rugbrød. This bread is dense and hearty, providing the structural integrity needed for an open-faced sandwich.
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7
Generously spread the softened butter over each slice of bread, ensuring you cover it from edge to edge. In Danish tradition, this 'tandsmør' (tooth butter) acts as a moisture barrier to keep the bread from getting soggy.
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8
Layer 2-3 slices of the hard-boiled egg across the bottom third of each bread slice.
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9
Artfully drape 2 ounces of smoked salmon over the remaining surface of the bread, creating folds and height for an elegant presentation.
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10
Dollop a generous tablespoon of the chilled herbed remoulade directly onto the center of the salmon.
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11
Tuck 3-4 cucumber slices and a few radish rounds into the folds of the salmon and around the eggs.
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12
Top with 2-3 thin rings of red onion and a few fresh dill sprigs.
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13
Finish with a sprinkle of microgreens or chopped chives and a final crack of fresh black pepper.
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14
Serve immediately on chilled plates. Smørrebrød is traditionally eaten with a knife and fork rather than with your hands.
💡 Chef's Tips
Use the densest rye bread you can find; if you can't find Danish rugbrød, a German pumpernickel is a great substitute. Don't skimp on the butter—it is essential for both flavor and protecting the bread from the moist toppings. For the best texture, ensure your radishes and cucumbers are sliced paper-thin so they drape easily. If you prefer a milder onion flavor, soak the red onion slices in ice water for 5 minutes then pat dry before serving. Always use high-quality, cold-smoked salmon (like lox or Nova style) rather than hot-smoked salmon for this specific recipe.
🍽️ Serving Suggestions
Pair with a hot cup of strong black coffee or a crisp Scandinavian-style lager. A small glass of chilled Aquavit is the traditional accompaniment for a festive brunch. Serve alongside a small bowl of fresh berries or a light citrus salad to cleanse the palate. For a complete spread, offer a side of pickled herring or extra sharp cheddar cheese.