Smørrebrød

Ingredients10

• rye bread8 slices
• butter4 tbsp
• pickled herring fillets4 (≈150 g)
• boiled potatoes, sliced2
• roast beef, thinly sliced200 g
• liver pâté150 g
• cooked shrimp, peeled150 g
• boiled eggs, sliced2
• fresh dill, chopped2 tbsp
• lemon wedges4

Method

1. Lightly toast the rye bread slices and spread each with butter.
2. Arrange a base topping on each slice: herring on two, potatoes on two, roast beef on one, pâté on one, shrimp on one, and egg on one.
3. Add garnish appropriate to each topping: dill on herring and eggs, a slice of lemon on shrimp, and a pinch of pepper on roast beef.
4. Drizzle a little of the herring brine over the herring pieces and a splash of olive oil over the potatoes if desired.
5. Serve the open‑faced sandwiches immediately, allowing guests to enjoy the variety of traditional Smørrebrød toppings.