Smørrebrød - Danish Open-Face Sandwiches
Below are several recipes for a Danish smørrebrød in the tradition order of herring, another seafood, a meat, and cheese with fruit. They can be made quickly, especially if using high-quality, store-bought ingredients like pickled herring, gherkins, cured salmon, and roast beef. The key to everything, however, is finding or making the best small loaf of Danish rugbrod (rye bread) or pumpernickel. Don't worry about exact measurements of toppings, build smørrebrøds to what looks good to you.
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Servings: 4
Ingredients
- 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
Gravlax Smørrebrød
- 4 tbsp Cream cheese, softened for spreading
- 8 slices Gravlax, homemade or store-bought, sliced thin (Sub: lox)
- 4 tbsp Sweet Honey Mustard Dill Sauce (Sub: Honey mustard)
Roast Beef Smørrebrød
- ½ lb Store-bought roast beef slices, cut into 1-inch squares
- 12 Cornichon or gherkin pickles, slice lengthwise, almost to the end, into thin slices and fan.
- ½ cup Store-bought fried onions or crispy shallots
- 4 tbsp Remoulade sauce, homemade or store-bought (Sub: mayonnaise)
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
Instructions
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
- Spread butter evenly over bread slices. Add a few overlapping slices of apple. Top with crumbled blue cheese and sprinkle toasted chopped walnuts over cheese. Serve.
Notes
- Toppings can be made in advance, refrigerated, assembled to served.
Nutrition
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