About this Dish
Denmark's extraordinary open sandwich — a foundation of dense rye bread (rugbrød) topped with combinations of pickled herring, smoked salmon, roast beef, liver pate, egg and prawns, decorated with precision into edible compositions. Each topping combination has a traditional name and order of assembly. Danish lunch culture is inseparable from smørrebrød. The bread must be rugbrød — no substitute is acceptable.
IngredientsServes 2
🍞Rugbrød (Danish dark rye bread), 4 thick slices
🧈Salted butter, softened, 4 tablespoons
🐟Pickled herring fillets (marinerede sild), 200g drained
🧅Red onion, 1 small, thinly sliced into rings
🥒Pickled cucumber (syltede agurker), 8 thin slices
🥚Eggs, 3 large, hard-boiled
🍤Small cooked prawns (rejer), 150g peeled
🌿Fresh dill, a small bunch
🍋Lemon, 1, cut into wedges
🫙Crème fraîche or mayonnaise, 3 tablespoons
Method
1
Lay your rugbrød slices flat on a board and spread each one generously with softened salted butter, going edge to edge — the butter is a barrier that prevents the bread going soggy and is non-negotiable in traditional smørrebrød.2
Hard-boil your eggs by placing them in cold water, bringing to the boil, then cooking for 9 minutes. Cool immediately in cold water, peel carefully, and slice into neat rounds.3
For the herring smørrebrød: arrange pickled herring fillets neatly on one buttered slice, overlapping slightly. Top with red onion rings and two slices of pickled cucumber, then finish with a small sprig of fresh dill.4
For the prawn smørrebrød (rejer på rugbrød): spread a thin layer of crème fraîche or mayonnaise over the butter on another slice. Pile the prawns generously on top in a neat mound — Danes are famously generous with prawns.5
Arrange sliced egg rounds across the prawns, overlapping like roof tiles. Add two more slices of pickled cucumber to the side, squeeze a little lemon juice over the top, and finish with a frond of fresh dill.6
Present the finished smørrebrød on a flat board or plate without stacking — these are always served open-faced and eaten with a knife and fork, never picked up by hand. Serve immediately with cold Danish beer or aquavit if you want the full experience.7
Pair with cold Danish beer (Carlsberg or Tuborg) or a small shot of aquavit if serving at a proper frokost (Danish lunch). Serve immediately after assembling so the rugbrød stays firm and doesn't absorb moisture from the toppings.User Reviews
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