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Classic Danish Smørrebrød with Sardines or Pickled Herring (The Classic Revival)

A traditional Danish open-faced sandwich on rugbrød with tinned sardines or pickled herring, sharp red onion, fresh dill, and curry remoulade. Briny, herby, and tangy — this is smørrebrød at its most classic.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 person
Course: Lunch
Cuisine: Danish
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 1 slice Danish rye bread rugbrød, about 1/2 inch thick
  • 1 tablespoon cold salted butter
  • 1/2 tin good-quality sardines in olive oil or 3-4 pieces pickled herring
  • 1/4 small red onion thinly sliced into half-moons
  • Fresh dill several sprigs
  • 2 tablespoons Danish remoulade

Method
 

  1. Slice the rugbrød to about 1/2 inch (1.2 cm) thickness.
  2. Spread cold butter generously and evenly across the entire surface of the bread, edge to edge.
  3. Lay the sardines or pickled herring on top of the buttered rugbrød.
  4. Arrange the thin half-moon slices of red onion over the fish.
  5. Scatter fresh dill generously over the top.
  6. Add a generous spoonful of Danish remoulade slightly off-center.
  7. Serve immediately with a knife and fork.

Notes

Notes:
Look for Portuguese or Spanish tinned sardines — the quality is outstanding and widely available. If you can't find pickled herring at your grocery store, IKEA's food market is a surprisingly reliable source. For the remoulade, use our homemade Danish Remoulade recipe (thenordicdish.com/danish-remoulade-sauce/) for the best result.