Denmark / Snacks
Smørrebrød
An open sandwich on rye with butter. The order of the layers and the thickness of the butter both matter.
Ingredients
- Rye bread8 slices
- Butter, softened100 g
- Pickled herring200 g
- Small prawns200 g
- Eggs, boiled3
- Lettuce leaves8
- Red onion, in thin rings1
- Mayonnaise4 tbsp
- Dill20 g
- Capers and lemonto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Butter every slice right to the edges. The layer should be visible to the eye rather than translucent.
For herring: a lettuce leaf, then pieces of herring, onion rings and capers. The lettuce keeps the brine off the bread.
For prawns: lay them in tight overlapping rows, then a spoon of mayonnaise, a slice of lemon and dill.
For egg: overlapping rounds of boiled egg, a line of mayonnaise, dill and a pinch of salt over the top.
Serve at once, with a knife and fork. Smørrebrød is not picked up by hand; it is not built for that.
