Smørrebrød

Smørrebrød

By
From
The New Nordic
Makes
4 sandwiches
Photographer
Simon Bajada

Open sandwiches are ubiquitously popular throughout all Nordic countries, being the go-to for a quick bite or speedy lunch. But it is Denmark that has a particular love for these rye bread-based snacks and they are the true heroes of Danish cuisine.

The most common topping is meat or fish in a creamy sauce of some variety, with a kick of acidity, usually from a pickle, and finished with a garnish – traditionally, dill or parsley. Like any sandwiches though, the flavour combinations are endless. Be generous with your toppings; consider them more of a salad that happens to have bread underneath, rather than a regular sandwich.

Pickled herring with egg salad, radish & tarragon

Ingredients

Quantity Ingredient
4 eggs
2 tablespoons mayonnaise
2 tablespoons salted butter
4 slices Authentic Danish rye bread
200g pickled herring, chopped
4 radishes, thinly sliced
25g tarragon, leaves picked

Method

  1. Boil the eggs for 7–8 minutes until hard-boiled. Peel, and then chop them finely. Combine with the mayonnaise and season, to taste.
  2. Spread the butter evenly over the slices of bread.
  3. Top each slice of buttered bread with pieces of herring followed by the egg salad and radish. Garnish with the tarragon leaves.

Smoked pork, peas, pickled kohlrabi, yoghurt mustard crème & toasted buckwheat

Ingredients

Quantity Ingredient
2 tablespoons salted butter
4 slices Authentic Danish rye bread
100g natural yoghurt
1 tablespoon Finnish sweet mustard
or 1 tablespoon american mustard, mixed with 1 teaspoon honey
150g salted smoked pork, shredded
25g peas, thawed if frozen; if using fresh peas blanch in boiling water for 2 minutes
50g Heavy pickling solution, made using kohlrabi
2 tablespoons toasted wholegrain buckwheat, (See note)

Method

  1. Spread the butter evenly over the slices of bread.
  2. Mix together the yoghurt and sweet mustard in a small bowl.
  3. Top the buttered bread with the shredded pork, then spoon over the yoghurt dressing, the peas and kohlrabi. Finish by sprinkling with the buckwheat.

Watercress crème, smoked salmon, pickled cucumber, dill and chips

Ingredients

Quantity Ingredient
2 tablespoons salted butter
4 slices Authentic Danish rye bread
a few sprigs watercress, leaves picked and finely chopped
100g sour cream
150g thinly sliced smoked salmon
50g Light pickling solution, using cucumbers
25g dill
handful sea salt potato chips

Method

  1. Spread the butter evenly over the slices of bread. Mix the watercress and sour cream together in a small bowl.
  2. Arrange the smoked salmon on the buttered bread and spoon over the watercress crème. Top with some pickled cucumber slices and garnish with sprigs of dill. Finally, use your hands to crush over some potato chips for an extra salty crunch.

Rare beef, fried shallot, chunky remoulade, dill pickle & grated horseradish

Ingredients

Quantity Ingredient
2 tablespoons salted butter
4 slices Authentic Danish rye bread
150g rare roast beef, sliced
4 tablespoons remoulade, (see note)
2 large dill pickles, thinly sliced
20g fried shallot
20g fresh horseradish, peeled

Method

  1. Spread the butter evenly over the slices of bread. Top with the slices of beef, then spoon over the remoulade. Finish with the pickles and shallot, and grate over the fresh horseradish.

Smoked chicken, apple, pickled carrots, hazelnut & raw broccoli

Ingredients

Quantity Ingredient
2 tablespoons salted butter
4 slices Authentic Danish rye bread
150g smoked chicken breast, sliced
1 granny smith apple, peeled, cored and thinly sliced into acidulated water
1 Light pickling solution, made using 1 carrot, thinly sliced
25g toasted hazelnuts, chopped
1 raw broccoli floret

Method

  1. Spread the butter evenly over the slices of bread. Top with the slices of chicken, apple and carrot and the hazelnuts. Use a mandoline to shave over the raw broccoli.

Smoked cheese, remoulade, celery, pickled red onion & ymerdrys

Ingredients

Quantity Ingredient
2 tablespoons salted butter
4 slices Authentic Danish rye bread
4 thick slices smoked cheese
1 large celery stalk, thinly sliced on an angle
3 tablespoons remoulade, (see note)
1/2 Light pickling solution, made using 1/2 red onion, thinly sliced
20g Ymer, ymerdrys & berries, omitting the yoghurt and berries

Method

  1. Spread the butter evenly over the slices of bread. Top with the cheese slices, celery, remoulade and red onion. Sprinkle over the ymerdrys or rye croutons.

Note

  • Preheat the oven to 170°C. Spread 2 tablespoons wholegrain buckwheat on a baking tray and cook in the oven for 10 –15 minutes, until it turns golden brown – don’t let it burn. To test if it is ready, bite on a piece; it should still be quite firm but should not break your teeth!

Note

  • Make the remoulade by mixing together 60 g mayonnaise, 60 g Greek-style yoghurt, 1 tablespoon chopped flat-leaf parsley and/or dill, 2 tablespoons finely chopped red onion, 2 tablespoons finely chopped dill pickles, 2 teaspoons fresh lemon juice and 1 teaspoon mild curry powder, white pepper or turmeric. Chill.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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