How To Make Danish Smørrebrød – Scandinavia’s Famous Open Sandwiches

Smørrebrød, Denmark’s iconic open-faced sandwiches, are a staple of Scandinavian cuisine that beautifully combine simplicity with elegance. Built on dense, nutty rye bread and topped with ingredients such as smoked salmon, pickled herring, roast beef, eggs, or creamy spreads, smørrebrød are as visually stunning as they are delicious. In this recipe guide, you’ll learn how to make homemade Danish smørrebrød, recreating an authentic Nordic dining experience in your kitchen with ease.

What makes smørrebrød so special is the care and presentation involved in their preparation. Each sandwich is crafted to be balanced in flavour and texture while arranged to look like a work of art on the plate. From fresh herbs and crisp vegetables to rich fish or savoury meats, smørrebrød reflect Denmark’s culinary philosophy: high-quality ingredients presented with thoughtful simplicity.

Whether you’re looking for a fresh lunch option, an elegant appetiser spread for entertaining, or a new way to enjoy traditional Nordic flavours, smørrebrød is an ideal choice. It proves that food doesn’t need to be complicated to be memorable – a humble piece of rye bread becomes extraordinary with creativity, balance, and the right toppings.

Read here Traditional Danish Breakfast and the best Danish Dishes

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Best Time To Eat

Smørrebrød is best enjoyed as a light lunch, brunch, or elegant appetiser platter, especially when you want a meal that is refreshing, visually beautiful, and satisfying without feeling heavy.

Best Dishes To Partner

Serve your smørrebrød with a crisp green salad with lemon-dill dressing, a bowl of pickled vegetables, or creamy Nordic potato salad. For drinks, pair them with light Danish beer, aquavit, or sparkling water with fresh cucumber and lemon slices to enhance the clean, refreshing flavours of the toppings.

Smørrebrød, Denmark’s iconic open-faced sandwich, is a dish that’s as elegant as it is simple. Built on a base of dense rye bread and layered with ingredients like cured fish, cold cuts, eggs, or vegetables, it’s a perfect blend of taste, tradition, and presentation. But as smørrebrød has spread beyond Denmark, debates have grown around how much this beloved dish can be adapted without losing its identity.

For many Danes, smørrebrød isn’t just a meal—it’s a cultural ritual. There’s an unspoken etiquette to how it’s assembled, served, and eaten. Using the wrong bread, overloading it with toppings, or skipping classic pairings is often seen as disrespectful to the tradition. The beauty of smørrebrød, they argue, lies in its balance and restraint.

Others, however, celebrate the dish’s flexibility. Around the world, chefs are reimagining smørrebrød with modern twists—new toppings, flavors, and even gluten-free or sourdough bread. This tension between honoring tradition and embracing creativity is what makes the conversation around smørrebrød both passionate and fascinating.

How to Make Homemade Danish Open-Faced Sandwiches

Homemade Danish Open-Faced Sandwiches Recipe Ingredients

For the Base:

4 slices dark rye bread
Butter or spreadable cheese (for spreading)

Topping Ideas:

Smoked Salmon and Dill:

4 oz smoked salmon
1 tablespoon cream cheese or butter
Fresh dill, chopped
Lemon wedges

Herring and Onion:

4 oz pickled herring
1 small red onion, thinly sliced
Fresh dill, chopped
Roast Beef and Remoulade:

4 oz thinly sliced roast beef
2 tablespoons remoulade sauce
Crispy fried onions (optional)
Fresh parsley, chopped
Egg and Shrimp:

2 hard-boiled eggs, sliced
4 oz cooked shrimp
1 tablespoon mayonnaise
Fresh chives, chopped

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Step By Step How to Make Danish Open-Faced Sandwiches

Prepare the Bread

Spread a thin layer of butter or spreadable cheese on each slice of rye bread. This helps to keep the bread from getting soggy and adds flavor.

Assemble the Toppings

Smoked Salmon and Dill

Spread a layer of cream cheese or butter on the bread. Arrange the smoked salmon on top. Garnish with chopped dill and a lemon wedge.

Herring and Onion

Place pickled herring slices on the bread. Top with thinly sliced red onion. Garnish with chopped dill.

Roast Beef and Remoulade

Arrange thin slices of roast beef on the bread. Drizzle remoulade sauce over the beef. Sprinkle with crispy fried onions and chopped parsley.

Egg and Shrimp

Arrange sliced hard-boiled eggs on the bread. Top with cooked shrimp. Drizzle with mayonnaise and garnish with chopped chives.

Serve

Serve the open-faced sandwiches immediately. They are best enjoyed fresh.

Tips To Make Danish Open-Faced Sandwiches

Use dense, dark rye bread for authenticity and the best texture. Be creative with your toppings. Traditional Danish toppings are simple yet flavorful, focusing on high-quality ingredients.

Smørrebrød is as much about presentation as taste. Arrange the toppings neatly and add fresh herbs or garnishes for a visually appealing result.

Prepare all toppings and garnishes before assembling the sandwiches to ensure everything is fresh and ready to go.

How Many Calories Have Danish Open-Faced Sandwiches

Dark Rye Bread (1 slice): Approximately 80-100 calories
Butter or Spreadable Cheese (1 tablespoon): Approximately 100 calories
Toppings:

Smoked Salmon and Dill:

Smoked Salmon (1 oz): Approximately 50 calories
Cream Cheese or Butter (1 tablespoon): Approximately 50 calories
Dill and Lemon: Negligible calories
Herring and Onion:

Pickled Herring (1 oz): Approximately 50 calories
Red Onion (thin slice): Approximately 5 calories
Dill: Negligible calories
Roast Beef and Remoulade:

Roast Beef (1 oz): Approximately 50 calories
Remoulade Sauce (1 tablespoon): Approximately 50 calories
Crispy Fried Onions (optional, 1 tablespoon): Approximately 30 calories
Parsley: Negligible calories
Egg and Shrimp:

Hard-Boiled Egg (1/2): Approximately 40 calories
Cooked Shrimp (1 oz): Approximately 30 calories
Mayonnaise (1 teaspoon): Approximately 30 calories
Chives: Negligible calories
Total Calories per Sandwich:

Smoked Salmon and Dill: Approximately 280 calories
Herring and Onion: Approximately 235 calories
Roast Beef and Remoulade: Approximately 280 calories
Egg and Shrimp: Approximately 280 calories

How to Eat

Eat with a knife and fork: Traditionally, smørrebrød is not picked up with your hands.

Start with lighter toppings: Fish or egg sandwiches come first, followed by meats or richer toppings.

Savor slowly: This is a meal meant to be enjoyed with intention, not rushed.

How to Partner

Pair with aquavit or beer: These drinks are classic companions to smørrebrød in Denmark.

Add pickles or radishes: Their acidity complements the richness of the toppings.

Serve with a light salad: This adds freshness without overwhelming the main dish.

Serving Suggestions

Smørrebrød is as much about presentation as it is about flavor. The way it’s assembled can elevate it from simple to stunning.

Use dark rye bread: A firm base is essential to hold the toppings.

Arrange toppings with care: Layer ingredients thoughtfully for both beauty and balance.

Garnish lightly: Herbs, pickles, or a touch of mustard can add the perfect finishing touch.

Danish smørrebrød is a celebration of simplicity, craftsmanship, and flavor. Whether you stick to tradition or add your own twist, it’s a dish that brings a touch of Scandinavian elegance to any table.

Final Thoughts

Smørrebrød isn’t just food—it’s a reflection of Scandinavian culture: thoughtful, clean, and balanced. Each bite carries a sense of simplicity done well, where high-quality ingredients and careful assembly make all the difference. It’s proof that sometimes less is truly more.

For those new to smørrebrød, the dish is both approachable and deeply meaningful. It’s easy to make but rewards attention to detail, turning an ordinary sandwich into something special. Whether made with classic toppings like pickled herring or with more modern creations, it remains a dish that values harmony and elegance.

At its heart, smørrebrød is about connection—between flavors, textures, and people gathered around the table. Making it at home is not just a cooking project, but a way to bring a piece of Danish culture into your own kitchen.