Smørrebrød

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Take the butter out an hour ahead. It must be soft enough to spread without tearing the rye.

   Mark done

2. Boil the eggs 8 minutes, cool in iced water, peel and slice with a wet knife.

   Mark done

3. Soak the sliced red onion in cold water 10 minutes, then drain.

   Mark done

4. Butter every slice of rye right to the edges and corners. This is the step that makes it work.

   Mark done

5. For the herring, lay the fillets across the bread, then scatter red onion, capers and dill.

   Mark done

6. For the prawn, mix the prawns with the mayonnaise and a squeeze of lemon, pile them high, and top with dill and a lemon wedge.

   Mark done

7. For the roast beef, drape the slices in loose folds, spoon remoulade along the middle, and finish with fried onions and watercress.

   Mark done

8. For the egg, shingle the egg and tomato slices, season with flaky salt, and scatter with chives.

   Mark done

9. Serve on a board with a knife and fork each, and cold beer with a shot of aquavit.

   Mark done

Chef’s Tips

• Butter to the very edge. Nothing else keeps the rye from going soft.
• One idea per slice. Two competing toppings make a mess, not a smørrebrød.
• Build them within half an hour of eating.

Pairing Suggestions

• A cold pilsner and a shot of aquavit
• Pickled cucumber salad
• Strong coffee afterwards

Storage & Reheating

Assemble to order. Prepped components keep 2 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.