Smørrebrød
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The Tale of Smørrebrød
Story updated
Smørrebrød began as simple rye bread topped with butter, eaten by Danish laborers; its name literally means 'buttered bread.' Over the 19th and 20th centuries it evolved into an elaborate open-faced sandwich art form in Danish restaurants, piled with seafood, meats, and garnishes far beyond its humble beginnings.
Ingredients
Scale:· 4 servings
- 8 slices dense rye bread (rugbrød)
- 4 tbsp butter, softened
- 8 oz pickled herring
- 4 oz smoked salmon
- 4 oz roast beef, thinly sliced
- 4 hard-boiled eggs, sliced
- Remoulade sauce
- Pickled red onion, radishes, and fresh dill, for garnish
Instructions
- 1Spread each slice of rye bread generously with softened butter.
- 2Top some slices with pickled herring, garnished with pickled red onion.
- 3Top others with smoked salmon, egg slices, and dill.
- 4Top others with roast beef and a spoonful of remoulade.
- 5Garnish each open-faced sandwich attractively with radishes and herbs.
- 6Serve immediately, eaten with a knife and fork.
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