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Smørrebrød

Name: Smørrebrød
Total time: 20 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 400 g rye bread, sliced; 100 g pickled herring fillets; 2 tbsp remoulade sauce; 2 large eggs; 1 cucumber, sliced; 2 tomatoes, sliced; 1 onion, sliced; 1 tbsp butter; salt and pepper to taste

Danish smørrebrød — traditional open-faced sandwiches on rye bread with pickled herring and other toppings

Ingredients

400 g rye bread, sliced

100 g pickled herring fillets

2 tbsp remoulade sauce

2 large eggs

1 cucumber, sliced

2 tomatoes, sliced

1 onion, sliced

1 tbsp butter

salt and pepper to taste

Method

Prepare the eggs: Boil the eggs for 10 minutes, then cool and peel. Slice in half lengthwise.

Prepare the bread: Toast the rye bread slices until golden brown.

Prepare the toppings: Slice the cucumber, tomatoes, and onion thinly.

Prepare the herring: Drain the pickled herring fillets and separate into flakes.

Assemble the smørrebrød: Spread a layer of remoulade sauce on each slice of toast. Add a layer of herring, then cucumber slices, tomato slices, and onion slices. Top with halved eggs.

Season and serve: Season with salt and pepper to taste and serve immediately.