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Name: Smørrebrød
Total time: 20 min
Yield: Serves 4
Cuisine: Denmark
Ingredients: 8 slices rye bread; 4 tbsp butter; 4 (≈150 g) pickled herring fillets; 2 boiled potatoes, sliced; 200 g roast beef, thinly sliced; 150 g liver pâté; 150 g cooked shrimp, peeled; 2 boiled eggs, sliced; 2 tbsp fresh dill, chopped; 4 lemon wedges

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Denmark20 minServes 4déjà cuisiné

Smørrebrød

Ingrédients10

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

céréalelaitier et œuffruits de merlégumeviandeépice et saucefruit

Préparation

Lightly toast the rye bread slices and spread each with butter.
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.
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.
Drizzle a little of the herring brine over the herring pieces and a splash of olive oil over the potatoes if desired.
Serve the open‑faced sandwiches immediately, allowing guests to enjoy the variety of traditional Smørrebrød toppings.