📝 About This Recipe
Transport yourself to a sun-drenched Copenhagen cafe with this quintessential Danish open-faced sandwich. This Ostesmørrebrød celebrates the harmony of creamy, aged Danbo cheese against the sharp, peppery crunch of fresh garden radishes and the oniony brightness of chives. Built upon a foundation of dense, buttered sourdough rye bread, it is a masterclass in texture and the understated elegance of Scandinavian 'hygge' on a plate.
🥗 Ingredients
The Foundation
- 4 slices Rugbrød (Danish Sourdough Rye Bread) (dense, dark, and seeded; sliced about 1/2 inch thick)
- 3 tablespoons Salted Danish Butter (high-quality, softened to room temperature)
The Cheese and Produce
- 8-12 slices Aged Danbo or Havarti Cheese (sliced thick enough to hold its shape)
- 6-8 pieces Red Radishes (firm and bright; chilled in ice water for maximum crunch)
- 1 small bunch Fresh Chives (vibrant green and slender)
- 1/4 piece Red Onion (very thinly sliced into half-moons)
The Finishing Touches
- 1 pinch Maldon Sea Salt (flaky texture is essential)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/2 cup Micro-greens or Watercress (for added height and a peppery bite)
- 2 tablespoons Skyr or Sour Cream (optional, for a small dollop under the radishes)
👨🍳 Instructions
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1
Begin by preparing your radishes: wash them thoroughly, trim the ends, and use a mandoline or a very sharp knife to cut them into paper-thin translucent rounds.
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2
Place the radish slices in a small bowl of ice water for 10 minutes; this ensures they are incredibly crisp and helps them curl slightly for a beautiful presentation.
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3
Finely mince the fresh chives. You want them small enough to look like green dust, which provides a more delicate flavor than large chunks.
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4
Lay your slices of Rugbrød (rye bread) on a clean wooden board. In the world of Smørrebrød, the bread is the plate, so ensure they are sturdy.
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5
Generously apply the softened salted butter to each slice. Spread it all the way to the edges—this acts as a 'seal' to prevent the bread from becoming soggy from the toppings.
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6
Layer the cheese slices over the buttered bread. For an authentic look, overlap the slices slightly so they drape elegantly over the edges of the bread.
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7
If using, place a tiny dollop of Skyr or sour cream in the center of the cheese; this acts as a 'glue' for your vegetable garnishes.
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8
Drain the radishes and pat them completely dry with a paper towel. Moisture is the enemy of a good Smørrebrød.
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9
Arrange the radish slices on top of the cheese in a decorative circular 'shingle' pattern or a casual artful mound.
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10
Tuck 2-3 very thin half-moons of red onion between the radish slices for a pop of color and a sharp aromatic contrast.
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11
Shower the entire sandwich with a generous amount of the minced chives.
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12
Season with a light sprinkle of flaky sea salt and a few turns of the pepper mill to enhance the creaminess of the cheese.
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13
Garnish with a few sprigs of micro-greens or watercress for a final touch of professional chef flair.
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14
Serve immediately on individual plates, accompanied by a knife and fork, as Smørrebrød is traditionally never eaten with the hands.
💡 Chef's Tips
Always use genuine Danish Rugbrød; its density is required to support the weight of the toppings without folding. Don't skimp on the butter—it provides a crucial flavor barrier and is a hallmark of the authentic recipe. If you cannot find Danbo cheese, a semi-hard Havarti, Esrom, or even a mild Gouda makes an excellent substitute. Ensure your chives are completely dry before chopping to prevent them from bruising or clumping together. For a more pungent 'old-school' version, use a 'Gamle Ole' (extra-aged) cheese and add a splash of meat jelly (sky).
🍽️ Serving Suggestions
Pair with a cold glass of crisp Pilsner or a dry Danish cider. Serve with a small chilled glass of Aquavit (Akvavit) for a truly traditional experience. Accompany with a side of quick-pickled cucumbers (Agurkesalat) to cut through the richness of the butter. Enjoy as a light lunch or as part of a larger 'Koldt Bord' (cold buffet) with smoked fish and pickled herring. A hot cup of strong black coffee also complements the earthy notes of the rye bread perfectly.