Smorrebrod
Dense, sour rugbrod always buttered first to keep toppings from soaking through, then piled with a single topping like pickled herring or liver pate — each combination its own open-faced sandwich, never stacked together.
Seafood
⚠ Contains: Fish, Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 slices rugbrod (dense Danish rye bread)
- 4 tbsp butter, softened
- 1/2 cup pickled herring
- 1/4 cup leverpostej (liver pate)
- 4 oz smoked salmon
- 2 tbsp remoulade
- 1/4 cup pickled onions
- Fresh dill and lemon wedges, for garnish
Steps
- Butter each slice of rugbrod generously all the way to the edges.
- Top one slice with pickled herring and a few pickled onions.
- Top another slice with leverpostej and a dab of remoulade.
- Top a third slice with smoked salmon, a swirl of remoulade, and fresh dill.
- Garnish with lemon wedges and serve each open-faced sandwich separately, herring first.