Authentic Danish Herring Smørrebrød
An edible work of art on rye bread that captures the fresh and rustic essence of Scandinavia.
20 min
Easy
Danesa
2 servings
The story behind
The first time I saw a real smørrebrød in Copenhagen, I almost felt bad eating it because it was so beautifully arranged. I was taught that the secret isn't just the fish, but that incredibly dense rye bread they use as a base. This one in particular is a favorite of mine because the salty kick of the herring pairs so well with the freshness of the green apple and red onion. It's the typical lunch that makes you feel sophisticated yet relaxed at the same time. I always have it with a cold craft beer or even a small glass of aquavit for the full experience. It’s perfect for a light midday meal, sitting in the sun and having a good chat.
Instructions
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1Spread a generous layer of butter on the rye bread slices, making sure to cover right to the edges.
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2Arrange the pickled herring pieces on the bread so they are evenly distributed.
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3Place the green apple slices over the fish to add that crunchy, sweet contrast.
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4Add the red onion rings and a dollop of mustard cream on the side.
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5Finish by garnishing with microgreens or fresh sprouts to give it that professional, fresh look.
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6Serve immediately to keep the bread from getting soggy.
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