Smorrebrod

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!

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 3: Refrigerate until you are ready to assemble the Smørrebrød.

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.

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.