Classic Danish Smørrebrød
Beautifully composed Danish open-faced sandwiches built on dense, seedy rye bread. Each slice is spread with butter and topped with artful layers of pickled herring, roast beef, or egg and shrimp, finished with fresh herbs, crispy onions, and tangy condiments. A Scandinavian lunch tradition that turns simple ingredients into something special.
For 4 servings
- boil · ~10 min
Hard-boil the eggs.
Place eggs in a small saucepan, cover with cold water, and bring to a boil. Boil for 8 minutes, then transfer to an ice bath to cool completely before peeling and slicing.
- prep · ~10 min
Slice and prep all toppings.
1.Thinly slice the red onion into rings and soak in cold water for 5 minutes to mellow the bite.2.Slice the cucumber into thin rounds.3.Slice the peeled hard-boiled eggs.4.Chop the dill and chives; drain the capers.5.Drain the pickled herring and pat dry with paper towel. - mix · ~3 min
Make the shrimp salad.
In a small bowl, gently fold together the cooked shrimp, mayonnaise, lemon juice, chopped dill, a pinch of salt, and a pinch of black pepper. Keep chilled until assembly.
TIPPat the shrimp very dry before mixing to keep the salad from getting watery. - prep · ~2 min
Butter the rye bread.
Spread a thin, even layer of softened butter across each slice of dense rye bread, going all the way to the edges. The butter acts as a moisture barrier so the bread stays crisp.
TIPEuropean-style butter has higher fat content and creates a better seal. - assemble · ~5 min
Assemble the herring smørrebrød.
1.On 3 buttered bread slices, arrange pickled herring pieces slightly overlapping.2.Scatter red onion rings over the herring.3.Top with a few capers and a generous pinch of chopped dill.4.Finish with a thin line of remoulade across the herring. - assemble · ~5 min
Assemble the roast beef smørrebrød.
1.On 3 buttered bread slices, lay folded slices of roast beef generously.2.Add a small spoon of prepared horseradish alongside the beef.3.Scatter crispy fried onions on top for crunch.4.Garnish with a few cucumber slices and a light sprinkle of chives.TIPBring the roast beef to room temperature for the best texture and flavor. - assemble · ~4 min
Assemble the egg and shrimp smørrebrød.
1.On the remaining 2 buttered bread slices, arrange overlapping egg slices.2.Spoon the shrimp salad generously on top of the eggs.3.Finish with a tiny pinch of black pepper, a lemon wedge on the side, and more fresh dill. - serve
Serve immediately on a large wooden board.
Arrange all smørrebrød on a shared board or individual plates. Serve with chilled aquavit, crisp lager, or snaps for a true Danish lunch experience.
TIPSmørrebrød is always eaten with a knife and fork — never picked up with hands.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always butter the rye bread edge-to-edge to create a moisture barrier that prevents sogginess.
- 2Soak sliced red onion in cold water for 5 minutes to mellow its sharp bite without losing crunch.
- 3Pat the shrimp very dry before mixing with mayonnaise to keep the shrimp salad from turning watery.
- 4Let the roast beef come to room temperature before topping for optimal texture and flavor.
- 5Use a sharp chef's knife or mandoline for wafer-thin cucumber and onion slices that layer neatly.
- 6Assemble smørrebrød no more than 30 minutes before serving to keep the bread crisp.
- 7Serve with a knife and fork — never pick up smørrebrød with your hands, it's a Danish rule.
Adapt it for your goals.
Vegetarian
Replace the herring, roast beef, and shrimp with pickled beetroot slices, crumbled Danish blue cheese, and sliced radish with dill. Adds earthy sweetness and tang for a hearty meatless option.
Higher ProteinHigher-Protein
Double the roast beef and shrimp portions, and add a sliced hard-boiled egg to the herring version. Boosts satiety and protein content without changing the traditional flavor profile.
Lighter (lower fat)Lighter (lower-fat)
Use a thin layer of quark or skyr instead of butter, and replace mayonnaise with Greek yogurt in the shrimp salad. Reduces fat while keeping a creamy, tangy mouthfeel.
Why this is on our healthy list.
Rich in Omega-3s
Pickled herring and shrimp provide heart-healthy omega-3 fatty acids, which support brain function and reduce inflammation.
Good Source of Protein
Roast beef, herring, eggs, and shrimp supply high-quality protein to help maintain muscle and keep you full longer.
Contains Probiotic-Like Foods
The fermented rye bread and pickled herring contribute beneficial bacteria and compounds that support gut health.
Low in Added Sugar
This savory dish is naturally low in sugar, relying on tangy, briny, and herby flavors rather than sweeteners.
Frequently asked questions
Yes, but keep the shrimp and dressing separate until just before serving. Mixing them too early will make the salad watery as the shrimp release moisture.
