Herring Smørrebrød is a traditional Danish open-faced sandwich packed with healthy and delicious ingredients.
If you want to savour an authentic Danish sandwich, then a herring smørrebrød is the etiquette of a simple, but really delish tartine. Take a glimpse of what Danish cuisine is and how quickly it can be made.
Herring Smørrebrød is made of a thin slice of sourdough rye bread called rugbrød topped with a creamy texture and herring. Here the topping list is endless as you can personalize it your way. However, for today I have prepared an easy herring open-faced sandwich utterly-hearty and tasty.
I adore smørrebrød topped with anything. Salmon, roast beef, veggies or herring, this kind of open-faced sandwiches are more than just snacks. They can fulfil your hunger and desire for something special and easy. I like these great tartines as they are easy to assemble, as well as great appetizers on a party table. The first time I have tried this great smørrebrød I have remained wordless. They have conquered my heart. Moreover, I have them for the evening next to a salad. I really enjoy eating these hearty and satisfying tartines due to their consistency and flavour. If you haven’t yet tried them, you should. I promise that you will enjoy any bite.
What is a Danish Open-Faced Sandwich?
Danish Open-Faced Sandwich, aka smørrebrød, derives from smør og brød, “butter and bread”. It is a traditional Danish tartine made of a dark rye bread buttered with a creamy texture and topped with anything you have. Herring, or seafood, is one of the most common and famous Danish smørrebrød. Also, you can add cheese, pickles, avocado, fresh onion, as well as fig. Just one mouthful of an authentic Danish sandwich and you will understand why you should try it at least once.
Is an open-faced sandwich a sandwich?
Famous Danish open-faced sandwich isn’t that popular sandwich we are all used to eat. This smørrebrød requires utensils to be eaten and is different from a wrapped sandwich. It doesn’t have a cover bread, no fillings between two slices of bread. It is a famous Danish tartine topped usually with fish or seafood ingredients.
How do you eat an open-faced sandwich?
An open-faced sandwich is usually eaten with a fork and a knife. No one will oblige you to eat that way, however, the table manners require to eat a smørrebrød with utensils. I love to eat it at home with my both hands. Optional, easy, and delicious.
How to make herring smørrebrød?
Danish open-faced sandwich became famous and very popular nowadays with impressive taste and restaurant-look aspect. They are so versatile and flavorful that you will not be wrong layering your desired products. Here, the toppings are never-ending so dare to experience and cream magic in your kitchen. I am sure all your family members or guests will be nicely surprised at how they look and how delicious they taste.
Herring smørrebrød is nothing else than a slice of thin dark rye bread greased with a creamy texture and topped with slightly salted pickled herring.
To assemble a herring smørrebrød you will need the following ingredients:
- 9 oz (1 pack) pickled herring
- 5 slices of Danish-style rye bread
- ⅓ cup of mayo
- 1 and a half cucumber
- 2-3 fresh garden reddish
- 3 boiled egg
- ½ lemon slices for decoration
- Some dill and chopped spring onion
Before layering your tartine, start making an easy dressing. For today I will show you an improvised dressing that I have made it by myself but taste delicious. I really recommend making it at home.
Take a small bowl and add the mayo, 1 chopped cucumber, 2-3 chopped reddish, 1 chopped boiled egg, some chopped dill and spring onion. Mix all the ingredients well.
Chop some pickled herring and at your desire so you can mix it in your dressing or simply top as it is.
Take a slice of dark rye bread and start layering. Pour some dressing, top some chopped herring and 2 or 3 pickled herring. Garnish with a piece of boiled egg, some slices of cucumber, dill, or slices of lemon.
So easy and toothsome that you won’t stop at just one herring smørrebrød.
Making this easy recipe needs no more than 10 minutes. So I don’t see any need of making or chopping any of the ingredients ahead. As well as try not to fridge this smørrebrød as you will lose the authentic Danish taste. Savour it fresh and juicy at the time it is made.
Herring Smørrebrød (Danish Open-Faced Sandwich)
- cutting board
- 9 oz pickled herring
- 5 slices Danish-style rye bread
- 1/3 cup mayo
- 2 cucumbers
- 3 reddish
- 3 boiled eggs
- 1/2 lemon
- dill and spring onion
- Make the dressing: take a bowl and add mayo, 1 chopped cucumber, 2-3 chopped reddish, 1 chopped boiled egg, some chopped dill and spring onion. Mix all the ingredients well.
- Chop some pickled herring and add to your dressing, or easily use them as they are.
- Take a slice of dark rye bread and start layering. Pour some dressing, top some chopped herring and 2 or 3 pickled herring. Garnish with a piece of boiled egg, some slices of cucumber, dill, or slices of lemon.
- Serve cold and immediately.