📝 About This Recipe
Transport your senses to the cobblestone streets of Copenhagen with Smørrebrød, the iconic Danish open-faced sandwich that elevates lunch to an art form. Built upon a foundation of dense, buttery sourdough rye bread (Rugbrød), these masterpieces balance rich proteins with bright pickles and crisp textures. This recipe features two quintessential variations: the 'Sol over Gudhjem' inspired smoked fish and the classic Roast Beef with crispy onions, offering a perfect harmony of Nordic flavors.
🥗 Ingredients
The Foundation
- 4 thick slices Danish Seeded Rye Bread (Rugbrød) (dense and dark, preferably sourdough-based)
- 4 tablespoons Salted European Butter (softened to room temperature)
Roast Beef Topping
- 8 thin slices Rare Roast Beef (high quality deli-style or homemade)
- 1/2 cup Remoulade (Danish-style yellow curry remoulade)
- 1/4 cup Crispy Fried Onions (store-bought or homemade)
- 2 inch piece Fresh Horseradish (for grating)
- 12 slices Pickled Cucumber Ribbons (sweet and sour brine)
Smoked Salmon and Egg Topping
- 200 grams Cold Smoked Salmon (thinly sliced)
- 2 large Hard-boiled Eggs (peeled and sliced)
- 4 pieces Radishes (shaved paper-thin)
- 4 sprigs Fresh Dill (feathery tops only)
- 1 tablespoon Capers (drained and patted dry)
- 1/4 small Red Onion (finely diced)
👨🍳 Instructions
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1
Prepare your workspace by organizing all ingredients into small bowls; Smørrebrød is all about the assembly and aesthetics.
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2
Slice the Danish rye bread into 1/2-inch thick rectangles. If the bread is very fresh, leave it as is; if it's a day old, you can lightly toast it, though traditionalists prefer it untoasted.
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3
Apply a generous, edge-to-edge layer of softened salted butter to each slice of bread. This 'tandsmør' (tooth-butter) acts as a moisture barrier so the bread doesn't get soggy from the toppings.
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4
For the Roast Beef Smørrebrød: Fold two slices of roast beef loosely to create height and volume, then place them onto two of the buttered bread slices.
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5
Dollop a thick line of Danish remoulade across the center of the beef.
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6
Top the remoulade with a handful of crispy fried onions and three pickled cucumber ribbons per sandwich.
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7
Finish the roast beef sandwich by grating fresh horseradish over the top and adding a pinch of flaky sea salt.
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8
For the Smoked Salmon Smørrebrød: Arrange the sliced hard-boiled eggs in an overlapping pattern across the remaining two buttered bread slices.
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9
Drape the smoked salmon slices elegantly over the eggs, ensuring the salmon stays within the perimeter of the bread.
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10
Garnish with the shaved radishes, finely diced red onion, and a scattering of capers for a salty pop.
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11
Place a beautiful sprig of fresh dill on top of each salmon sandwich for a burst of herbal aroma.
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12
Arrange all four sandwiches on a wooden serving board or individual porcelain plates.
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13
Serve immediately while the butter is fresh and the toppings are at their peak texture.
💡 Chef's Tips
Always use a high-quality, dense rye bread; standard sandwich bread cannot support the weight of these toppings. The butter layer should be visible—it is a key flavor component, not just a spread. Focus on 'building up' rather than 'out' to create an impressive, towering visual effect. If you cannot find Danish remoulade, mix mayonnaise with a little curry powder, chopped capers, and turmeric. Use a very sharp knife when eating; Smørrebrød is traditionally eaten with a fork and knife, never with hands.
🍽️ Serving Suggestions
Pair with a cold, crisp Danish Pilsner or Lager. Serve a small glass of chilled Aquavit (Akvavit) on the side for an authentic Nordic experience. A side of warm liver pâté with sautéed mushrooms makes for a complete 'Julefrokost' style feast. Offer extra pickles and a small bowl of sea salt on the table for guests to adjust seasoning. Follow with a light dessert of red berry pudding (Rødgrød med fløde).