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Danish Sandwiches (Smørrebrød)

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“ZWT6 Denmark. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread (�rugbrød�) that most Danish sandwiches are made with. Your best bet is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. F.com's Deantini gives us tips including purchasing the dark rye bread at most larger supermarkets in Canada which is often called 'vollkornbread' or 'pumpernickel bread', both are acceptable substitutions. Noting a egg/shrimp combo can also be served on white bread - as quite acceptable ;). Recipe from http://www.thecopenhagenreport.com.”
READY IN:
7mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 4 pieces dark bread, thinly sliced (See Intro)
  • butter
  • 8 ounces pickled herring (optional, of various varieties including ( plain marinated herring marinerede sild', spiced kryddet )
  • thinly-sliced cheese (optional, in many varieties)
  • processed meat, in thin slices (optional, or cured meat slices)
  • smoked fish fillet (optional, such as salmon or mackerel in tomato sauce)
  • pickled cucumber (optional, or sliced cucumber)
  • sliced hard-boiled egg (optional)
  • tomatoes, slices (optional)
  • red onion, cut in thin rings (optional)
  • remoulade sauce (optional)

Directions

  1. To build danish sandwiches, a slice or two of whatever chosen topping (�pålæg�) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal!
  2. When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches.
  3. In Denmark, Danish sandwiches are typically eaten with a fork and knife.

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