Crisp, hearty Smorrebrod layered with rye bread, butter, and fresh toppings brings Scandinavian flavour to the table, perfect for relaxed lunches or light dinners shared with family and friends.
You may not know this, but I have always had a fascination with Scandinavia. I have visited Denmark a few times and have also been to Finland and Norway. Growing up, I had my share of Scandinavian food, and I must say it is delicious.
One of my favourite dishes is definitely Smørrebrød, also known as Smørbrød in Norway and Smörgås in Sweden.
So what is it? It is an open sandwich made with sourdough rye bread, called rugbrød. The slice of bread is then buttered, which makes perfect sense since Smorrebrod literally means butter and bread.
It is topped with all sorts of local produce, such as cheese, vegetables, meat, or fish. There are so many varieties that you could eat them every day and never get bored.
As the movie Frozen is set in the Norwegian fjords, I thought of making these for Victoria’s birthday party.
I prepared three kinds of Smorrebrod with Roast Beef and Remoulade with Crispy Onions, Gravlax and Sweet Dill Mustard Sauce, and Potatoes with Mayo.
They were all a hit, and we did not have a single piece left. Enjoy!
What Makes Smørrebrød So Enjoyable
- Perfect for using leftover roast beef, gravlax, or boiled potatoes in new and delicious ways.
- Offers many topping options such as creamy sauces, crisp vegetables, and savoury seafood.
- Quick to prepare and ideal for both busy days and relaxed weekend meals.
Key Ingredients for Smorrebrod
Danish Rye Bread (Rugbrød)
Hearty, slightly tangy rye bread forms the base of every Smorrebrod. Its firm texture holds generous toppings without softening.
Butter
Soft and creamy butter adds richness to each slice. It also keeps the bread from absorbing moisture from the toppings.
Gravlax
Lightly cured salmon adds a mild saltiness and smooth texture. It complements the Sweet Dill Mustard Sauce and fresh dill garnish.
Potatoes
Soft-boiled potatoes give a mild, comforting flavour. Served with mayonnaise and chives, they create a simple vegetarian version.
Find the complete list with measurements in the recipe card below.
How to Make Smorrebrod
Roast Beef with Remoulade and Crispy Onions
Step 1: Prepare the Remoulade by finely chopping the pickles and capers, then placing them in a bowl (a food processor works well).
Step 2: Add the mayonnaise, Dijon mustard, tarragon, turmeric, salt, and pepper, and mix well.
Step 3: Refrigerate until you are ready to assemble the Smørrebrød.
Step 4: Butter a slice of rye bread.
Step 5: Top it with a slice of roast beef, a tablespoon of Remoulade, and some crispy fried onions (store-bought or homemade by frying thinly sliced onions until crisp).
Step 6: Serve immediately.
Gravlax and Sweet Dill Mustard Sauce
Step 1: Butter a slice of rye bread.
Step 2: Top it with a slice of Gravlax, a tablespoon of Sweet Dill Mustard Sauce, and garnish with fresh dill.
Step 3: Serve immediately.
Potatoes and Mayo
Step 1: Butter a slice of rye bread.
Step 2: Top it with sliced boiled potatoes, a tablespoon of mayonnaise, and some chopped chives.
Step 3: Serve immediately.
Frequently Asked Questions
You can prepare the toppings and sauces ahead of time, but always assemble Smorrebrod just before serving. This keeps the rye bread firm and the flavours fresh.
Dense Danish rye bread, known as rugbrød, is the traditional choice. Its rich, tangy flavour and firm texture hold the toppings without softening.
Yes. Common options include shrimp, herring, liver pâté, smoked salmon, cheese, and boiled eggs. Each combination gives a different texture and flavour.
Serve each piece open-faced on a small plate or wooden board. Present a few varieties together for contrast in colour and taste.
Extra Help from the Kitchen
Dry Ingredients Well – Pat dry ingredients such as gravlax, roast beef, and boiled potatoes before adding them. Removing moisture keeps the rye bread firm and helps the toppings stay in place without slipping.
Slice Potatoes Evenly – Cut the potatoes into thin, even rounds. This helps create a smooth, tidy layer and makes the Smorrebrod easier to handle and eat neatly.
Assemble on Serving Plates – Build each Smorrebrod directly on plates or wooden boards. Once assembled, the toppings are delicate, and moving them can spoil the arrangement or cause the bread to break.
Use a Sharp Knife – A clean, sharp knife gives precise slices of bread, meat, or fish. It makes the toppings look tidy and keeps the layers even.
Variations and Twists
Herring Smorrebrod – Use marinated or pickled herring on buttered rye bread. Top with sliced onions, dill, and a few capers for a traditional Scandinavian version.
Smoked Salmon Smorrebrod – Replace gravlax with smoked salmon and add lemon, dill, and a thin layer of cream cheese or mustard sauce.
Rørt Smorrebrod – Mix chopped herring or salmon with mayonnaise, mustard, and herbs, then spread over rye bread for a creamy, savoury variation.
Shrimp Smorrebrod – Layer cooked shrimp on buttered rye bread and finish with mayonnaise, lemon juice, and a sprinkle of dill.
Smorrebrod Sandwich – Place two slices of rye bread together with toppings in between for a travel-friendly version that keeps the same flavours while being easier to eat on the go.
Storage and Shelf Life
Store the toppings and sauces in separate airtight containers in the refrigerator for up to 2 days. Keep the rye bread wrapped in paper or a clean cloth at room temperature to maintain its texture.
Assemble Smorrebrod only when ready to serve so the bread stays firm and the toppings fresh. If you prefer slightly warm bread, heat it briefly at 120°C – 250°F before buttering, but never refrigerate assembled sandwiches.
Creative Ideas for Cooking with Salmon
Smorrebrod Recipe
Crisp, hearty Smorrebrod layered with rye bread, butter, and fresh toppings brings Scandinavian flavour to the table, perfect for relaxed lunches or light dinners shared with family and friends.
Ingredients
Roast Beef with Remoulade and Crispy Onions
- Danish rye bread rugbrød
- butter softened
- roast beef sliced
- crispy fried onions
- 60 g – ¼ cup mayonnaise
- 15 g – 1 tbsp Dijon mustard
- 45 g – 3 tbsp sweet pickles diced
- 15 g – 1 tbsp capers washed
- 5 g – 1 tbsp fresh tarragon – chopped
- 1.25 g – ¼ tsp turmeric
- salt and pepper – to taste
Gravlax and Sweet Dill Mustard Sauce
- Danish rye bread – rugbrød
- butter – softened
- Gravlax
Sweet Dill Mustard Sauce
- potatoes and mayo
- Danish rye bread – rugbrød
- butter – softened
- potatoes – boiled and sliced
- mayonnaise
- chives – chopped
Instructions
Roast Beef with Remoulade and Crispy Onions
-
Prepare the Remoulade by finely chopping the pickles and capers, then placing them in a bowl (a food processor works well).
-
Add the mayonnaise, Dijon mustard, tarragon, turmeric, salt, and pepper, and mix well.
-
Refrigerate until you are ready to assemble the Smørrebrød.
-
Butter a slice of rye bread.
-
Top it with a slice of roast beef, a tablespoon of Remoulade, and some crispy fried onions (store-bought or homemade by frying thinly sliced onions until crisp).
-
Serve immediately.
Gravlax and Sweet Dill Mustard Sauce
-
Butter a slice of rye bread.
-
Top it with a slice of Gravlax, a tablespoon of Sweet Dill Mustard Sauce, and garnish with fresh dill.
-
Serve immediately.
Potatoes and Mayo
-
Butter a slice of rye bread.
-
Top it with sliced boiled potatoes, a tablespoon of mayonnaise, and some chopped chives.
-
Serve immediately.
awesome recipe, definitely takes me back to when i travelled norway. love the gravlax topping especially.. will be recreating the recipe!
How delicious! Reminds me of my visit with family in Stockholm! Yum.