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Pickled Herring Smørrebrød (Danish Open-Faced Sandwich) Recipe

This recipe guides you through preparing a classic Danish Smørrebrød, featuring dense rugbrød spread with butter, topped with savory pickled herring, thinly sliced red onion, and fresh dill. It's a quick, elegant open-faced sandwich that highlights simple, high-quality ingredients for a delightful Nordic experience.
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Total Time 5 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: nordic
Calories: 231.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 slice rugbrød dense Danish sourdough rye bread, about 1/3-inch thick
  • 1/2 teaspoon unsalted butter slightly softened
  • 5 pieces jarred pickled herring
  • Thinly sliced red onion for garnish
  • 1 tablespoon dill roughly chopped

Equipment

  • 1 Cutting Board
  • 1 Sharp Knife For slicing onion and chopping dill
  • 1 Butter Spreader Or small knife for butter
  • 1 Serving Plate

Method
 

  1. Ensure all ingredients are prepared: rugbrød sliced, butter softened, pickled herring drained, red onion thinly sliced, and dill roughly chopped.
  2. Take one slice of rugbrød and generously spread the softened unsalted butter evenly across its surface.
  3. Carefully arrange the 5 pieces of pickled herring on top of the buttered rugbrød, ensuring even distribution.
  4. Garnish the sandwich by scattering a generous amount of thinly sliced red onion over the herring.
  5. Finish by sprinkling the roughly chopped fresh dill over the red onion and herring.
  6. Serve immediately as a traditional Danish open-faced sandwich.

Notes

1. The quality of rugbrød is paramount; its dense, slightly sour profile forms the perfect foundation. If unavailable, a good quality dense rye bread can be a substitute, though it won't be authentic. A light toast on the rugbrød can add textural contrast, but traditionally it's served soft. 2. Ensure the butter is at room temperature for smooth, even spreading, providing a rich base without tearing the bread. 3. For the pickled herring, opt for a high-quality brand. Drain excess brine to prevent the sandwich from becoming soggy. 4. Thinly slicing the red onion is crucial for delicate texture and to avoid overpowering the herring. Use a mandoline for precision if available. 5. Fresh dill is non-negotiable; its anise-like freshness brightens the dish considerably. Consider adding a few capers or a dollop of crème fraîche for extra complexity and richness.