Smørrebrød med SildPickled Herring Open-Faced Sandwich
A Danish lunch of buttered rye bread topped with pickled herring, a lightly curried apple salad, sliced egg, and fresh dill. It is rich, tangy, and bright, with the sturdy bread balancing the creamy topping.
Prep
20m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sandwich
- 4pcsRye Bread
- 40gSalted Butter (softened)
- 220gPickled Herring (drained)
- 2pcsEgg
- 10gFresh Dill (chopped)
- 1pcsLemon (cut into wedges)
Curry Salad
- 80gMayonnaise
- 4gCurry Powder
- 160gApple (finely diced)
- 40gRed Onion (finely chopped)
Sandwich
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a small saucepan. Lower in the eggs and simmer until hard-boiled, then cool, peel, and slice.
- 02
Stir the mayonnaise and curry powder together until smooth.
- 03
Fold the diced apple and chopped red onion into the curry dressing, then chill while you prepare the bread.
- 04
Lightly toast the rye bread if you like a firmer base, then spread each slice with salted butter.
- 05
Arrange the pickled herring over the bread, spoon the curry salad alongside or over the fish, and top with sliced eggs and fresh dill.
- 06
Serve the sandwiches right away with lemon wedges for squeezing at the table.
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