Smørrebrød

History

Smørrebrød — literally 'butter and bread' — dates to 19th-century Denmark, when workers carried open-faced rye sandwiches for lunch. Over time it evolved into an art form in Copenhagen restaurants, where elaborate toppings like pickled herring with egg and capers, roast beef with remoulade, or smoked salmon with dill became codified classics. It remains Denmark's national lunch and a cornerstone of New Nordic cuisine.

Ingredients

• Sliced dark Danish rye bread (rugbrød)
• Unsalted butter
• Pickled herring (or thin-sliced roast beef, or smoked salmon)
• Remoulade or crème fraîche
• Thinly sliced red onion
• Capers
• Hard-boiled egg, sliced
• Fresh dill
• Lemon wedge

How to Make

1. 1Cut a thick slice of rugbrød (dark rye) and spread generously with unsalted butter — this is the essential base.
2. 2For herring: lay pickled herring fillets over the butter; top with sliced onion, capers and a slice of hard-boiled egg. Garnish with dill.
3. 3For roast beef: layer thin slices of cold roast beef; add a spoonful of remoulade, crispy fried onions and a grating of horseradish.
4. 4For smoked salmon: drape salmon over the butter; top with crème fraîche, cucumber ribbons, dill and a squeeze of lemon.
5. 5Serve open-faced on a plate — never folded or closed — with a knife and fork.

Known for it

• Aamanns 1921Niels Hemmingsens Gade 19, 21, 1153 København, Denmark