Smørrebrød
Discover an all-time Danish favourite with our smørrebrød recipe. These open-faced sandwiches all start with rye bread as a base, and we have lined up three variations for you. The trio features roast beef with horseradish cream and apples, prawns with dill and trout roe, and blue cheese with pears, walnuts, and honey. Savour them for lunch, dinner, or when you fancy a quick bite.
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Ingredients
With roast beef
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4 slices
Danish rye bread
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150 g
Cream cheese
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50 ml
Horseradish, freshly grated
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1
Apple
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4 slices
Roast beef
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12
Pickled pearl onions
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4 tbsp
Crispy onions
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Fresh parsley
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With shrimps
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4 slices
Danish rye bread
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2
Fresh green asparagus
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1
Lemon
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100 ml
Sour cream
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500 g
Shrimps with shells
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Dill
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Salt
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Black pepper
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50 g
Trout roe
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With blue cheese
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4 slices
Danish rye bread
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150 g
Cream cheese
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1
Pear
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4
Radishes
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50 g
Pea shoots
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140 g
Blue cheese
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50 g
Walnuts, roasted
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Fresh oregano
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Honey
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Instructions
With roast beef
With shrimps
With blue cheese
Recommended information
Serving suggestion
Choose fresh ingredients
Apples and pears should be firm, with no bruises or soft spots. Lemons need to feel heavy for their size, with smooth, glossy skin, which usually means they are juicy. Radishes are best when they are small, firm, and rich in colour, while fresh dill should be feathery and aromatic. When selecting pea shoots, look for tender stems and bright green leaves with no signs of yellowing.
Keep chilled before serving
Keep the smørrebrød chilled if you are not serving it right away. Cover each piece loosely with cling film and store in the fridge for up to an hour. Avoid stacking or pressing them down, as that can flatten the toppings and make the bread soggy.
FAQ: Questions about smørrebrød
Want to know what defines a proper Danish smørrebrød? Below, you will find answers to common queries about its origins, bread, and how it is served.
What is smørrebrød?
Smørrebrød, or smorrebrod, is a traditional Danish open-faced sandwich built on a slice of dense rye bread. The word itself means “buttered bread,” but it usually goes far beyond that. Toppings range from creamy spreads and cured meats to seafood, cheese, crisp vegetables, and plenty of garnishes. It is a classic in Danish cuisine and still a favourite across generations.
What type of bread is traditionally used for smørrebrød?
Traditional smørrebrød is made with Danish rye bread, which is dark, dense, and slightly tangy. It often contains whole grains and seeds like sunflower or pumpkin seeds. This type of bread stays firm under plenty of toppings, making it a must for proper smørrebrød.
How should smørrebrød be eaten?
Smørrebrød is traditionally eaten with a knife and fork. Because of the generous layers of toppings and the dense rye bread, it is not practical to eat with your hands. Each piece is usually served as an individual portion, carefully arranged and ready to enjoy as it is. Starting with lighter options like seafood and finishing with meat or cheese is common when having several.
Can I use different types of bread for smørrebrød?
Yes, you can use other types of bread for smørrebrød if Danish rye bread is unavailable. Look for other rye varieties that are dense and sturdy. Wholegrain bread with seeds or a firm sourdough loaf also works well. The key is to choose bread that can hold toppings without falling apart.
Nutritional values
Nutritional value, per
3991 Kcal
| Fibre | 44.4 gram fibers |
| Protein | 286.6 gram |
| Carbohydrates | 226.6 gram |
| Fat | 215.5 gram |
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Smørrebrød – Danish open-faced sandwiches
Smørrebrød, or smorrebrod, has been firmly rooted in Danish food culture for generations. These open-faced sandwiches have been charming Danes since the 19th century. It all began when rye bread was used as a plate, piled with leftovers or cold cuts for a quick midday meal.
Over time, it grew into an elegant, everyday classic, carefully layered and arranged with toppings. Today, you will find smørrebrød in cafés and restaurants across Denmark, each one offering its own take on this timeless favourite.
Roast beef with horseradish, apple, and roasted onion
To experience the most classic of our smørrebrød, start with the roast beef version. It lays down a deep, savoury base, met by the smooth heat of horseradish cream cheese. Apple slices freshen it up with a pleasant bite and a hint of sweetness. Crispy onions are added for a salty crunch that cuts through the cream and holds up against the meat.
Shrimp with asparagus, sour cream, and trout roe
Our shrimp smørrebrød is the go-to for any seafood lover. Cold-water shrimps offer a soft, slightly sweet bite, set on a layer of smooth sour cream. Thinly sliced asparagus provides a light snap and gentle earthiness, while lemon zest sharpens it with its fresh acidity. A spoonful of trout roe on top deepens the seafood flavour with a clean, briny pop.
Blue cheese with pear, radishes, honey, and walnuts
The last of our smørrebrød combines sharpness and sweetness. Blue cheese takes the lead with its creamy, salty edge, softened by the floral sweetness of pear and honey. Radishes offer a crisp bite with a peppery undertone, while roasted walnuts contribute a subtle bitterness.
For lunch, dinner, or family gatherings
Smørrebrød fits easily into any part of your day. It works for a quick lunch at home, a packed lunch on the go, or a relaxed dinner when you want something easy but still filling. You can scale the recipe up for larger family gatherings and set them out on a platter, letting everyone choose their favourites and build their own plate.
For more all-day favourites, take a look at our cottage cheese flatbread, pasta with vegetables, and Vietnamese spring rolls.
Include your own toppings
Rye bread welcomes all sorts of toppings, so feel free to explore even more smørrebrød ideas. One of the classics is smørrebrød layered with boiled egg and shrimp, often with mayonnaise and a slice of lemon on top. Another favourite of ours is topped with cold sliced potatoes, mayonnaise, crispy onions, and chives. Pickled herring smørrebrød has a strong following, too, usually with curry salad or raw onions.
Dyrlægens natmad, which translates to “the vet’s night meal”, is a traditional option featuring liver pâté, salted beef, and aspic. There is also the well-known liver pâté smørrebrød on its own, often topped with pickled beetroot or crispy bacon.
And for the most luxurious take, go for stjerneskud, or “shooting star” - a layered smørrebrød with steamed and fried fish fillets, prawns, caviar, lemon, and a pink dressing made with mayonnaise and ketchup.
