Smorrebrod with Smoked Salmon

History

Smørrebrød — literally 'butter and bread' — has been the cornerstone of Danish lunch culture since the 19th century, when workers carried open-faced buttered rye sandwiches to the fields. Over time it evolved into a refined art form in Copenhagen's restaurants, where toppings became elaborate and beautiful. The smoked salmon version, dressed with crème fraîche, dill, red onion and capers on dense dark rye, is one of the most iconic and internationally celebrated variations, a staple of both everyday Danish lunches and festive gatherings.

Ingredients

• Dense Danish rye bread (rugbrød)
• Cold-smoked salmon
• Crème fraîche or cream cheese
• Fresh dill
• Capers
• Red onion, thinly sliced
• Lemon wedge
• Butter
• White pepper

How to Make

1. 1Spread a generous layer of butter on a thick slice of rugbrød (Danish rye bread).
2. 2Layer with a thin spread of crème fraîche.
3. 3Arrange smoked salmon slices to cover the bread fully.
4. 4Top with thinly sliced red onion, capers and fresh dill fronds.
5. 5Finish with a squeeze of lemon and a pinch of white pepper.
6. 6Serve open-faced — no top slice — with a knife and fork.

Known for it

• SchønnemannHauser Pl. 16, 1127 København, Denmark