Published: 7 October 2021
Jump to RecipeSmørrebrød is probably one of the most famous staple foods of Danish cuisine. Derived from the Danish words smør meaning “butter” and brød meaning “bread”, smørrebrød is one of those versatile and very filling recipes that provides a satiating mixture of textures and flavours.
Traditionally, thin slices of dark rye bread are used as the base for this open-faced sandwich. However, I find it also works well with slices of multigrain bread or any type of dense bread.
For today’s recipe, I opted for egg, smoked salmon and a variety of veggies as toppings. But, like any sandwich, you can switch it up to your liking. Have fun and try different combinations!
Mayonnaise is usually the condiment of choice for smørrebrød. That being said, I have also tried making the cucumber sauce with plain yogurt instead of mayo and it is also VERY delicious! It might sound weird but if you’ve ever tried savoury yogurt sauces in Middle-Eastern dishes, you know how delicious and refreshing the end result can be.
If you have some creamy coleslaw chilling in the fridge, I highly recommend it as a side dish for this delicious Scandinavian feast!
Smoked Salmon Smørrebrød (Danish Open-Faced Sandwich)
Ingredients
- 4 slices rye or multi-grain bread (or any dense bread of choice)
- butter (room temperature)
- 2 Tbsp olive oil
- 4 slices smoked salmon
- 1 tsp dried dill
- 4 big lettuce leaves
- 2 avocados
- 1 tomato (cut into thin slices)
- 2 tsp dried chives
- 4 eggs
- 1 lemon (cut into 4 thin slices)
- salt and pepper (to taste)
For the cucumber sauce
- 6 Tbsp mayonnaise
- 5 Tbsp cucumber (cut into very small pieces)
- 1/2 tsp ground mustard seeds (or Dijon mustard)
- 2 tsp olive oil
- 1 tsp lemon juice
- 1/2 tsp apple cider vinegar
Instructions
- Start by preparing the hardboiled eggs. Place all 4 eggs in a small pot filled with cold water and bring to a boil. Once it starts boiling, remove from the heat and cover. Let it sit for 6 minutes before running them under cold water. Peel each egg and leave aside.
- In a small bowl, combine all the ingredients needed for the cucumber sauce and keep it in the fridge.
- Place the salmon slices on a large plate and season with 2 Tbsp of olive oil and dried dill.
- Slightly toast the bread slices and generously slather with butter while still hot.
- Time to assemble the sandwich! Top each slice of bread with: lettuce, slices of avocado, a slice of tomato, a slice of smoked salmon and an egg (cut in half). Garnish with a generous amount of cucumber mayonnaise sauce, a slice of lemon and a sprinkle of dried chives.
- Season with salt and pepper (to taste).
