A centuries-old Danish tradition of open rye bread decorated with a variety of ingredients, smørrebrød emerged as a practical worker's meal and evolved into an elaborate Danish gastronomic expression.
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Smørrebrød
Traditional Danish smørrebrød: open rye bread with various toppings, step-by-step recipe.
- Denmark
- Starter
- Light
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 18 g
- Carbohydrates 26 g
- Fat 16 g
Story behind the dish
Preparation
Smørrebrød is a Danish preparation with easy difficulty. Reserve about 25 minutes in total (25 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 slices Danish rye bread (rugbrød).
- Have ready: Butter.
- Have ready: 200 g pickled herring or smoked salmon.
- Have ready: 100 g of roast beef in thin slices.
- Have ready: 2 boiled eggs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Spread each slice of rye bread with a thin layer of…
Spread each slice of rye bread with a thin layer of butter (prevent the bread from getting soggy with the toppings). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the herring smørrebrød: place the herring on top
For the herring smørrebrød: place the herring on top, garnish with red onion and dill. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the roast beef: arrange the slices in waves
For the roast beef: arrange the slices in waves, add a teaspoon of horseradish and mayonnaise, decorate with chives. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the egg one: cut the boiled egg into slices
For the egg one: cut the boiled egg into slices, cover generously and add a few drops of mayonnaise and dill. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Always add a crunchy or fresh element (cucumber
Always add a crunchy or fresh element (cucumber, radish) as a finishing touch. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serves immediately
Serve immediately, traditionally with a knife and fork, not as a finger food snack. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The butter in the base is a functional step, not just a flavor step: it protects the bread from the moisture of the toppings.
- Each smørrebrød is individually assembled with care, like a small visual composition.
Variations
- Prawn smørrebrød with mayonnaise and lemon
- Vegetarian version with cheese and pickled beets
Community
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