Smørrebrød is a Danish open sandwich with a base of rye bread and packed with delicious toppings like pickled herring and fresh cucumber. it's a wonderful blend of flavors and textures.
Smørrebrød is a traditional Danish open-faced sandwich that comes in a variety of toppings! This recipe is a combination of marinated herring, hardboiled eggs, fresh herbs, and cucumbers.
If you're a fan of European flavors, you'll definitely want to try my classic Spanish gazpacho or green borscht which is a Ukrainian spinach soup.
Why This Is The Best Smørrebrød Recipe
- Unique Flavors: The combination of rye bread, beet mousse, and marinated herring creates a unique flavor profile that's hard to resist.
- Classic Dish: If you're a fan of traditional dishes, this Danish open-faced sandwich is a must-try. It's a classic for a reason!
- Surprisingly Easy: Despite its elegant appearance, traditional smørrebørd is surprisingly easy to make. With a few simple steps, you'll have a delicious meal ready in no time.
- Budget-Friendly: This recipe is made with simple, affordable ingredients. It's a great way to enjoy a gourmet meal without breaking the bank.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Pumpernickel or rye bread: This will serve as the delicious, hearty base of our open sandwiches, providing a robust, earthy flavor.
- Beet: Steamed and cubed, it adds a sweet, earthy flavor and a beautiful pop of color to the dish.
- Dijon mustard: This condiment will enhance the flavor of the beet and add a tangy kick.
- Sour cream: It helps to make the beet mixture creamy and adds a slight tang.
- Marinated herring fillets: These provide a rich, briny flavor and a tender texture, adding a delicious seafood element to the dish.
- Fresh cucumber: Sliced, they add a refreshing crunch and a light, clean flavor.
- Red clover sprouts: These add a fresh, green, slightly nutty flavor and a delicate crunch.
- Egg: Hardboiled and thinly sliced, it adds a creamy texture and a rich, hearty flavor.
How to Make Smørrebrød
Making this incredible Smørrebrød recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Prepare the beet mousse: In a food processor, combine the beet, mustard, sour cream, and olive oil. Process until the mixture is creamy and smooth.
Butter the bread: Spread butter on your Pumpernickel or rye bread.
Pipe the beet mousse: Fill a pastry bag with the beet mousse and, using a Wilton tip 1m or a similar tip, pipe the mousse into small mounds on the bread.
Add the herring and egg: Place 2-3 1-inch slices of herring on each bread slice, followed by slices of half an egg.
Add the toppings: Top each bread with slices of shallot, green onion, and dill, along with 4 slices of cucumber.
Finish with capers: Finish off by topping each bread with 2 teaspoons of capers.
Serve and enjoy: Your delicious Smørrebrød is ready to be served. Enjoy every bite of this traditional Danish dish!
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Smorrebrod
- Choose the right bread: For a traditional Danish touch, opt for pumpernickel or rye bread. These hearty breads provide a strong base for your smorrebrod and add a rich, nutty flavor.
- Properly steam the beet: Steaming the beet until it's soft is crucial for this recipe. A soft beet will blend more easily with the other ingredients, resulting in a smoother and creamier beet mousse.
- Use a pastry bag for the beet mousse: For a professional touch, fill a pastry bag with the beet mousse and pipe it onto the bread. This not only looks elegant but also allows for better control of the mousse distribution.
Serving Suggestions
- For a light lunch, pair this herring Smørrebrød with a side of mixed greens tossed in a simple vinaigrette. The freshness of the salad will balance the rich flavors of the sandwich.
- Want a hearty brunch? Serve this dish with a side of boiled potatoes and a dollop of sour cream. The earthy potatoes complement the beet mousse, while the sour cream adds a creamy touch.
- For a Scandinavian twist on a cocktail party, cut these into bite-sized pieces and serve as an appetizer. Your guests will love the unique flavors and elegant presentation.
- This herring smørrebrød is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Pair it with your favorite beverage, whether it's a cup of coffee, a glass of wine, or a refreshing aquavit.
Recipe Variation Ideas
- Sild (Herring) Smorrebrod: If you're a fan of herring, this variation is for you. Simply increase the amount of herring on your smørrebrød. This will give your open-faced sandwich a bolder, brinier flavor that herring lovers will adore.
- Laks (Smoked Salmon) Smorrebrod: Replace the herring fillets with thinly sliced smoked salmon. This will give your smørrebrød a milder, smokier flavor that pairs perfectly with the other ingredients.
- Roasted Potato and Egg Smorrebrod: If you're in the mood for a vegetarian smørrebrød, instead of herring, add roasted potato slices and more eggs. This will give your open-faced sandwich a hearty, filling texture and a rich, eggy flavor.
Frequently Asked Questions
A smørrebrød is a traditional Danish open-faced sandwich. It usually consists of a piece of buttery rye bread topped with various ingredients such as meats, fish, cheese, and vegetables.
Rye bread is the most traditional and authentic choice for smørrebrød. It has a robust flavor and dense texture that can hold up to the toppings. Pumpernickel is also a good option. Both breads can be found in most grocery stores.
Absolutely! If you're not a fan of herring, you can easily swap it out for marinated or pickled vegetables like beets or mushrooms. You can also add more fresh veggies like cucumber and sprouts to make a delicious vegetarian smørrebrød.
If you have leftover smørrebrød, you can store it in an airtight container in the refrigerator. Make sure to consume it within 1-2 days for the best flavor and quality.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Herring Smørrebrød (Danish Sandwich)
Ingredients
- 2 slices Pumpernickel or other rye bread
- 1 tablespoon butter divided
- 1 medium beet steamed for 15 minutes or until soft, peeled and cubed
- 1 teaspoon Dijon mustard
- 5 tablespoons sour cream
- 2 tablespoons olive oil
- 1 jar marinated or pickled Herring fillets
- ½ medium shallot thinly sliced, divided
- 4 sprigs green onions divided
- 2 sprigs dill divided
- 4 teaspoons capers rinsed, divided
- 8 slices fresh cucumber divided
- 2 tablespoons red clover sprouts alfalfa, broccoli or any other sprouts will work too
- 1 egg hardboiled and thinly sliced
Instructions
- In a bowl of food processor combine beet, mustard, sour cream and olive oil. Process until creamy and smooth.
- Spread butter on bread.
- Fill the pastry bag with beet mousse and using Wilton tip 1M (or any similar tip), pipe the mousse into small mounds on the bread.
- Place 2-3 1-inch slices of herring on each bread followed by slices of ½ an egg.
- Top each bread with slices of ¼ shallot, 2 sprigs of roughly chopped green onion, 1 sprig of dill, and 4 slices of cucumber.
- Finish off by topping each bread with 2 teaspoons of capers.
- Enjoy!
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Julia says
This was delicious! I followed your instructions with the beets, except I used Skyr for the sour cream and it came out in a not very pipeable state. Also it’s not as pink — more lavender actually — than yours. I wonder if you meant teaspoons? I can’t imagine the Skyr made such a different consistency, but maybe it did! In any case, that is only aesthetic, the flavor of it was absolutely delicious and it lent a sweetness to the herring which was just to die for. I have Ukrainian roots too, we must share a similar palate because I truly thought this was divine. Thank you!
Iryna says
Julia, I'm so glad you enjoyed this recipe! Beets and herring are a wonderful combo indeed. We might share a similar palate, Ukrainians love good European food:)
Hm, I'm not sure why your beet mousse didn't come out as pink as mine. I indeed used 5 tbsp of sour cream. I also don't think that Skyr made a difference. But I've never tried Skyr before, so I don't know for sure...
I've made this recipe so long ago and after your comment I crave it again:)
Stephen says
This is so delicious, I love it! The combination of flavors reminds me of my long-ago trip to Denmark.
Iryna says
Thank you Stephen! I'm so glad you liked it.
Julie says
? this is so beautiful and it looks like it would taste Devine! I love capers and will definitely being trying this ?
Iryna says
Thank you so much Julie! You will love it!