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Danish open-faced sandwich (smørrebrød) on dark rugbrød with gin-cured salmon, shaved cucumber ribbons, lemon-dill mayonnaise, pickled cucumbers, and a halved jammy soft-boiled egg with a golden flowing yolk, served on a white ceramic plate

Danish Smørrebrød with Gin-Cured Salmon (The Modern Midnight Sun)

A stunning Danish open-faced sandwich on rugbrød with gin-cured gravlax, shaved raw asparagus, lemon-dill mayonnaise, a jammy soft-boiled egg, and pickled cucumbers. Elegant, photogenic, and surprisingly easy to assemble.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 1 sandwich
Course: Lunch
Cuisine: Danish
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 slice Danish rye bread rugbrød, about 1/2 inch thick
  • 1 tbsp cold salted butter
  • 60 g gin-cured salmon loosely folded
  • 2-3 asparagus spears shaved into thin ribbons with a vegetable peeler
  • 1 large egg
  • 3 tbsp good-quality mayonnaise
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh dill finely chopped, plus extra sprigs for topping
  • Salt and white pepper to taste
  • 4-5 slices Swedish quick-pickled cucumbers

Method
 

  1. Bring a small pot of water to a boil. Lower the egg in gently and cook for exactly 6.5 minutes. Transfer immediately to ice water and let cool for 5 minutes. Peel and halve lengthwise.
  2. Mix the mayonnaise with lemon juice, chopped dill, salt, and white pepper. Taste and adjust seasoning.
  3. Slice the rugbrød to about 1/2 inch (1.2 cm) thickness.
  4. Spread cold butter generously and evenly across the entire surface of the bread, edge to edge.
  5. Add a few spoonfuls of the lemon-dill mayonnaise directly onto the butter layer.
  6. Lay the gin-cured salmon in loose, casual folds across the bread — aim for gentle peaks and valleys rather than a flat layer.
  7. Scatter the shaved asparagus ribbons over the salmon.
  8. Place the halved jammy egg yolk-side up on top.
  9. Tuck in the pickled cucumber slices alongside the egg.
  10. Finish with a few fresh dill sprigs and a small pinch of white pepper.
  11. Serve immediately with a knife and fork.

Notes

Use our homemade Gin-Cured Salmon (Gravlax) recipe for the best result — the botanical gin cure adds a complexity that store-bought smoked salmon cannot replicate. The quick-pickled cucumbers can be made days ahead and kept in the fridge. For the jammy egg, precision matters — 6.5 minutes gives a fully set white and a soft, slightly flowing yolk. Don't skip the ice bath or the egg will keep cooking.