Danish Smorrebrod Recipe with Salmon | an open-faced sandwich

A traditional, Danish open-faced sandwich layered with salmon pate, cream cheese, cucumber, greens and has an egg on it. This healthy and easy Scandinavian Smorrebrod recipe makes a perfect Summer lunch.  This is the best, open-faced sandwich I have eaten so far, I hope you like it too!  Make this for dinner.

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This smørrebrød recipe is adapted from Scandinavian Comfort Food by Trine Hahnemann.

I don’t have the type of Danish rye bread that is traditional to smørrebrød nor the smoked herring her recipe calls for but I do have canned salmon and a quick, easy recipe for salmon pate so I problem solved.

Cooking is like that.  I think I will put rugbrød, the traditional Danish rye bread on my to-learn-list of all good things.  Let me know if you have a recipe:)

This recipe is easily scalable if you are going to feed a lot of people and can easily be assembled for single servings.  The pate is simple and has only a few ingredients and rest of the layers are easy.

Just some fresh veggies and a fried or poached egg on top.  If you are wondering how to eat smørrebrød, it’s with a fork and knife.  You can try to pick it up but I would wear a bib if you do, like one with a lobster on it!

As for how to pronounce smørrebrød, the best I could come up with is smorabrote.  I’m gonna have to reach out to the audience here for some help on this.  Leave a comment if you have a better enunciation of smørrebrød.

Open-faced sandwiches have been around since the middle ages, not a recent invention by far.  In England and France, sliced bread was used as plates and stuff was piled on.

The word smørrebrød was first mentioned 200 hundred years later by the Danish playwright Ludwig Holberg, when describing what the gentry ate.  It is the un-official national dish of Denmark.  I understand you get exposed to it even before leaving the airport when you arrive.

More smørrebrød toppings

roast beef + horseradish + pickles + fried onions

roast beef + remoulade

pork + pickles + red onion slices

liver pate + red beets

pickled herring + cream cheese + cucumber

smoked or cured salmon + cream cheese + pickles + red onion slice

brie + pear + bacon

blue cheese + apple + bacon

any mild cheese + pickled beets

peanut butter + jelly (JK)

pork + swiss + remoulade + olives

charcuterie + cheese + olives + olive oil + red wine vinegar

anything you love + anything you love + topped with anything you love

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 More Scandinavian Recipes:

Swedish Dark Cake

Swedish Almond Cookie 

Janssons Temptation