LADING

Smørrebrød

Smørrebrød is a Scandinavian open sandwich, made using dark rye bread piled with tasty combinations of pickles, meat, cheese or fish. They became popular in the twentieth century as a late dinner, ideal for after the theatre or at dances so less time could be spent eating and more on the dance floor. There are a myriad of delicious combinations, here are a few of Sophie’s favourites to start you off, just add friends and dancing!

 

Smørrebrød




White Porcelain Coupe Dinner Plate – Set of four, £74.00

Lay out your bread and lightly butter then top with:

1. Slices of good smoked ham
Grain mustard
Slices of dill pickle
(Pickled dill flowers if you find them in the jar)

2. Sour cream
Slices of gravalax or smoked salmon
Rings of red onions
Spring onion chopped

3. Smoked mackerel
Horseradish sauce
Sprigs of fresh dill

4. Gravalax
Horseradish sauce
Sliced baby beetroot
Strips of spring onion

5. Soft brie
Strips of red raw cabbage
Chunks of dill pickle

6. Cream cheese
Gravalax
Slices of cucumber
Strips of spring onion

Print Recipe
Smørrebrød
Smørrebrød
Cuisine Starters
Servings
Cuisine Starters
Servings
Smørrebrød
Instructions
  1. Lay out your bread and lightly butter then top with:
  2. Slices of good smoked ham, Grain mustard and Slices of dill pickles (Pickled dill flowers if you find them in the jar)
  3. Sour cream, Slices of gravalax or smoked salmon, Rings of red onions and Spring onion chopped
  4. Smoked mackerel, Horseradish sauce and Sprigs of fresh dill
  5. Gravalax, Horseradish sauce, Sliced baby beetroot and Strips of spring onion
  6. Soft brie, Strips of red raw cabbage and chunks of dill pickle
  7. Cream cheese, Gravalax, slices of cucumber and strips of spring onion
Recipe Notes

Smørrebrød

Smørrebrød