- 1 loaf Small Danish rye bread or pumpernickel or dark whole grain rye (⅓-inch thick)
- Butter, softened
- ½ Red onion, cut into thin slices and put into a colander with 1 tsp salt for 30 minutes.
- 6 tbsp Fresh dill, chopped + some for garnish
Herring Smørrebrød
- 1 jar Creamed pickled herring
- 1 tsp Dijon mustard
- 1 stalk Scallion, finely chopped
- ½ medium Apple, peeled, cored, and diced small
- 1 tsp Cracked black pepper
Blue Cheese and Apple Smørrebrød
- 8 tbsp Danish blue cheese, crumbled
- 1 sweet Apple, peeled, cored, and cut into thin slices
- 8 tbsp Walnuts, toasted and chopped
1. Herring Smørrebrød
Place creamed herring and all the other ingredients, except the bread, in a bowl. Add 1 tbsp chopped dill, mix thoroughly, and refrigerate for a few hours or more. To serve, lightly butter bread and top with the creamed herring, and top with a few thinly sliced red onions. Serve.
2. Gravlax Smørrebrød
Spread cream cheese over the bread. Top with 2-3 slices cucumber, then 2 slices of Gravlax, pinch of sliced red onion, and a dill sprig. Drizzle a little Honey Mustard Sauce . Serve.
3. Roast Beef Smørrebrød
Spread butter evenly over bread slices. Top with roast beef slices and a dollop of Remoulade Sauce. Layer sliced cornichons and a pinch of sliced red onion on top. Serve.
4. Danish Blue Cheese Smørrebrød
- Toppings can be made in advance, refrigerated, assembled to served.
Calories: 627kcal | Carbohydrates: 20g | Protein: 29g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1657mg | Potassium: 380mg | Fiber: 2g | Sugar: 9g | Vitamin A: 553IU | Vitamin C: 28mg | Calcium: 289mg | Iron: 2mg