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Danish Smørrebrød
Open-faced rye bread topped with herring, eggs, prawns or roast beef — Denmark's most artful lunch.
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20 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- 4 thick slices dense rye bread (rugbrød)
- Butter
- Toppings: 200g pickled herring, sliced red onion, dill, capers / 8 prawns with mayo, lemon, dill / 4 slices roast beef, crispy onion, horseradish cream / 2 hard-boiled eggs sliced, tomato, mayo, chives
- Lemon wedges, sea salt
Instructions
- Butter each slice of bread thickly.
- For each piece, layer ONE chosen topping artfully — Danes treat this as composition.
- Garnish minimally and beautifully.
- Eat with a knife and fork — never with hands.
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Tara’s tips
- Don't mix toppings — one theme per piece.
- Use proper dense Danish rye bread if you can find it.
Serving suggestions
- Serve as part of a platter with several types.
Storage & reheating
Components keep; assemble fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Pronounced?
Smer-broh — roughly.
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