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Firstly, what are smørrebrød? Smørrebrød (literally “butter-bread”) open sandwiches are little mountains of joy, with both fresh and cooked ingredients beautifully balanced on a piece of buttered rye bread (for our oh-so-easy no-knead rye bread recipe click here!). The most quintessential of Danish lunches, they can be culinary art forms, with presentation just as important as flavour; these beauties pictured were made by my very talented cousin for a light lunch!

For everyday family meals one can just pass round dishes full of toppings and a basket of bread so everyone can help themselves. However at Christmas and other important feasts there is a certain protocol involved in eating these, the most glamorous of sandwiches. A knife and fork must always be used (for obvious reasons, when you consider how top-heavy they can get), and there is a certain order in which they must be served; herring is always presented first, then fish such as smoked salmon and prawns. Meats such as frikadeller meatballs, roast beef and pork will follow, then lastly a cheese course, along with much cold lager, ice cold snaps and frequent toasts. Follow up with a little snooze on the sofa. Danish-overnight-Rye-Bread-Rugbrod-recipe-uk-298x300 Let's talk about smørrebrød (Danish open sandwiches) 

Ideas for smørrebrød recipes (always butter the bread first to seal it from the more liquid toppings)

  • Pickled herring in a curried sauce, with a slice of boiled egg and a tumble of chives over the top
  • Smoked salmon, a squeeze of lemon juice and a sprinkling of fresh dill
  • Egg mayonnaise with a touch of mustard and a few capers
  • Slices of boiled egg, prawn and lettuce
  • Roast beef, remoulade and crispy onion
  • Roast pork with red cabbage
  • Frikadeller with agurkesalat (pickled cucumber salad)             
  • Blue cheese, pear and chopped walnut  sauce 

Ever wondered how to make your own rye bread? Our easy rye bread recipe is SO simple, you just mix it up, leave it overnight and bake it in the morning… no kneading needed!