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open sandwich with salami, red onions and tomatoes
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4.67 from 12 votes

Danish Open-Faced Sandwiches – Smørrebrød Recipe

These Danish open-faced sandwiches or Smørrebrød are probably the best sandwiches you will ever eat, easy to put together, yet impressive in appearance, so versatile and incredibly delicious.
Prep Time30 minutes
Cook Time6 minutes
Total Time36 minutes
Course: Appetizer
Cuisine: Danish
Servings: 5
Calories: 303kcal
Author: Adina

Ingredients

  • Traditional pickled herring smørrebrød:
  • 1 slice rye bread or pumpernickel See note
  • 2 teaspoons Danish remoulade or butter
  • 2-3 pickled herrings depending on size
  • a few red onion rings
  • 1-2 small gherkins
  • fresh dill or thyme
  • a sprinkle of cayenne pepper or paprika optional
  • Smoked salmon and cucumber smørrebrød:
  • 1 slice rye bread or pumpernickel
  • 1-2 teaspoons mayonnaise
  • 2 slices smoked salmon
  • 8 thin slices of cucumber
  • 1 slice lemon
  • some spring onion rings
  • a sprinkle of cayenne pepper optional
  • Salami smørrebrød:
  • 1 slice rye bread or pumpernickel
  • 1 teaspoon butter
  • 3 thin salami slices
  • 1 small tomato
  • 1-2 small gherkins
  • a few red onion rings
  • fresh parsley
  • a sprinkle of cayenne pepper optional
  • Avocado and egg smørrebrød:
  • 1 slice rye bread or pumpernickel
  • 1 egg
  • ½ avocado or a very small whole one
  • 1-2 teaspoons fresh lemon juice
  • salt
  • some spring onion rings
  • 2-3 to mato wedges
  • fresh cilantro or parsley leaves
  • freshly ground black pepper smoked would be great if you have it
  • Havarti cheese and tomato smørrebrød:
  • 1 slice rye bread or pumpernickel
  • 1 teaspoon butter
  • 1-2 lettuce leaves
  • 3 slices Havarti or another sliced cheese you like
  • 1 small tomato
  • some spring onion rings
  • cayenne pepper
  • salt and freshly ground black pepper

Instructions

Traditional pickled herring smørrebrød:

  • Spread the Danish remoulade or the butter on the slice of bread. Arrange the pickled herrings, onion rings, diced gherkins on top. Garnish with fresh dill or thyme and sprinkle with a little cayenne pepper or paprika, if desired.

Smoked salmon and cucumber smørrebrød:

  • Spread the mayonnaise on the bread. Arrange the thinly cut cucumber and the smoked salmon slices on top. Add the lemon slice, garnish with spring onion rings, and some cayenne pepper, if desired.

Salami smørrebrød:

  • Butter the bread. Arrange the salami, tomato wedges, red onion rings, and diced gherkins on top. Sprinkle with fresh chopped parsley and a dash of cayenne pepper.

Avocado and egg smørrebrød:

  • Cook eggs: Bring a small pot of water to a boil. Add the egg and cook it for 6 minutes. Immediately transfer the cooked egg to a bowl full of ice water.
    Mash the avocado in a small bowl. Add some lemon juice, salt, and pepper to taste. Spread the avocado mash on the slice of rye bread.
    Peel and slice the egg directly over the bread. It is a bit messy, but this way, no precious runny yolk will get lost. Sprinkle with spring onion rings, freshly ground smoked pepper (or regular pepper), cilantro, or parsley leaves. Add two or three wedges of tomato.

Havarti cheese and tomato smørrebrød:

  • Butter the bread generously. Add the lettuce leaves, cheese slices, and tomato slices. Salt and pepper the tomato slices. Sprinkle with spring onion rings and some cayenne pepper.

Notes

Choose dense whole grain rye bread. If you cannot find it, use pumpernickel instead. Do not use regular soft sandwich bread.

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 22g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 73mg | Sodium: 1271mg | Fiber: 4g | Sugar: 7g