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Danish Smørrebrød
Danish open sandwiches on dense rye bread with toppings like smoked salmon, prawn, pickled herring or roast pork — elegant Danish lunch.
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15 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- 8 slices dense rye bread
- Butter for spreading
- Toppings (choose 4): smoked salmon + dill + lemon; cooked prawns + dill mayo + lemon; pickled herring + onion + sour cream; roast beef + fried onion + horseradish; egg + tomato + chives
Instructions
- Butter each slice of rye bread generously.
- Layer toppings prettily — Danish smørrebrød is meant to be arranged like a small painting.
- Garnish with herbs, lemon zest, or pickles.
- Eat with knife and fork.
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Tara’s tips
- The bread is the foundation — dense, slightly sour rye.
- Composition matters — Danes take it seriously.
Serving suggestions
- Eat with cold beer or schnapps.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
How many per person?
3-4 different smørrebrød make a proper Danish lunch.
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