📝 About This Recipe
Transport yourself to the cobblestone streets of Copenhagen with this authentic Smørrebrød trio, the crown jewel of Danish lunchtime tradition. These aren't mere sandwiches; they are meticulously layered canvases of dense, buttered rye bread topped with contrasting textures of crisp vegetables, creamy remoulade, and savory proteins. This recipe guides you through three classic variations—Roast Beef, Curried Egg, and Smoked Salmon—balancing acidity, fat, and crunch for a truly sophisticated culinary experience.
🥗 Ingredients
The Foundation
- 6-8 slices Rugbrød (Danish Sourdough Rye Bread) (dense, dark, and thinly sliced)
- 4 tablespoons Salted European Butter (softened to room temperature)
The Roast Beef Topping
- 200 grams Rare Roast Beef (very thinly sliced)
- 4 tablespoons Danish Remoulade (curry-based pickled vegetable sauce)
- 2 tablespoons Fresh Horseradish (finely grated)
- 1/4 cup Crispy Fried Onions (store-bought or homemade)
The Curried Egg Topping
- 4 pieces Hard-boiled Eggs (peeled and sliced)
- 3 tablespoons Mayonnaise (full fat)
- 1 teaspoon Madras Curry Powder (mild)
- 1 tablespoon Capers (drained and patted dry)
The Smoked Salmon Topping
- 150 grams Cold-Smoked Salmon (high quality)
- 1/2 piece Cucumber (thinly sliced into rounds)
- 4 sprigs Fresh Dill (for garnish)
- 1 piece Lemon (cut into thin wedges)
- 1/4 piece Red Onion (sliced into paper-thin rings)
👨🍳 Instructions
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1
Prepare the bread by slicing the Rugbrød into consistent rectangles about 1/2 inch thick. If the bread is very fresh, you can use it as is; if it's a day old, a very light toast can help it hold the weight of the toppings.
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2
Apply a generous, even layer of softened butter to each slice of bread. This is known as the 'tandsmør' (tooth butter), serving as a moisture barrier so the bread doesn't get soggy from the toppings.
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3
For the Roast Beef variation: Fold 2-3 slices of beef loosely to create height and volume, then place them on the buttered bread.
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4
Add a dollop of Danish remoulade in the center of the beef. Top with a pinch of crispy fried onions for texture.
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5
Finish the Roast Beef sandwich with a generous grating of fresh horseradish and a sprig of watercress or parsley for a pop of color.
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6
For the Curried Egg variation: In a small bowl, whisk together the mayonnaise and curry powder until smooth and vibrant yellow.
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7
Arrange the egg slices overlapping in a neat row across the buttered rye bread.
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8
Pipe or spoon a line of the curry mayo down the center of the eggs. Garnish with capers and a few snipped chives.
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9
For the Smoked Salmon variation: Drape the salmon slices elegantly over the bread, allowing them to ripple slightly.
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10
Tuck thin slices of cucumber and red onion between the folds of the salmon for a fresh, crisp contrast.
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11
Garnish with a small dollop of crème fraîche (optional) and a large sprig of fresh dill.
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12
Arrange all the completed sandwiches on a large wooden board or white porcelain platter, grouping by type for a beautiful visual presentation.
💡 Chef's Tips
Always use authentic Danish Rugbrød; standard wheat bread is too soft to support these heavy toppings. Don't skimp on the butter—it acts as a structural sealant and provides the essential mouthfeel. Aim for height rather than width when stacking toppings to make the sandwiches look professional and appetizing. Balance every sandwich with something 'sour' (pickles/lemon) and something 'crunchy' (onions/radish). Use a very sharp serrated knife to cut the bread to prevent crumbling.
🍽️ Serving Suggestions
Pair with a chilled glass of Danish Aquavit for a truly traditional experience. Serve alongside a crisp, cold pilsner or lager to cut through the richness of the butter and meats. Include a side of pickled herring or a small beet salad to round out the Nordic platter. Offer a pot of strong black coffee if serving as a late morning brunch. Set the table with a knife and fork; these are almost never eaten with hands in Denmark.