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Smørrebrød

Denmark's open-faced sandwich, and rye's finest hour. One slice of dense rye, buttered and piled high. There is no top slice, because here the bread is the plate.

Time10 min

Serves2

LevelEasy

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made with European Rye

What you need

2 slices European Rye
Good salted butter
150g smoked salmon or pickled herring
½ cucumber, thinly sliced
2 radishes, shaved
A handful of fresh dill
1 lemon
Black pepper

Make it

Butter each slice of rye generously, right to the edges.
Lay the smoked salmon across the whole slice.
Layer the cucumber and shaved radish on top.
Scatter with dill and a good crack of black pepper.
Finish with a squeeze of lemon. Eat with a knife and fork.

Tip. Swap toppings freely: roast beef and crispy onions, egg and shrimp, or beet and goat cheese all work. The rye holds anything you put on it.

Start with real rye

Every recipe here is better on a proper European Rye loaf.

Order European Rye · $12

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