Smørrebrød recipe

A slice of dense sourdough rye buttered crust to crust, then dressed with one main topping; the butter is the dish, not an afterthought.

40 minuteseasy8 ingredients

Ingredients

• 100 g salted butter
• 4 slice rye bread
• 200 g cold-smoked salmon
• 1 red onion
• 4 tsp capers
• 1 bunch fresh dill
• 1 lemon
• 1 pinch black pepper

How to make Smørrebrød

1. Take 100 g of salted butter out of the fridge 30 minutes ahead so it spreads without tearing the bread.
2. Cut 4 thin slices of rugbrod, the dense dark sourdough rye. Soft wheat bread collapses and is not smorrebrod.
3. Butter each slice thickly from crust to crust, right to the edge but never over it. The butter seals the rye against the wet topping.
4. Drape 200 g of cold-smoked salmon in loose folds so it covers the whole slice. One main topping per slice, that is the rule.
5. Add a few paper-thin rings of red onion and 4 tsp of capers to each.
6. Finish with 2 or 3 sprigs of dill, a lemon wedge on the side and a turn of black pepper.
7. Serve flat on a plate at room temperature, eaten with knife and fork; if you make several, go herring, then fish, then meat, then cheese.

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