Smørrebrød, which translates as “butter bread” in Danish, encompasses a broad variety of open-faced sandwiches. Understated, simple, and unpretentious, this Danish national dish exemplifies perfectly the effortless and unfussy Danish sensibility. Easily dressed up or down for a simple lunch or a lavish holiday dinner, Smørrebrød can be suited to any taste. Traditionally built on a slice of hearty, whole-grain bread, Smørrebrød lend themselves to a healthy meal. Use simple, local, and fresh ingredients in building your Smørrebrød spread, and the healthy possibilities are endless. Below are a few suggestions, but feel free to improvise depending on your personal preferences.
Shrimp Salad with Dill & Lemon
Makes two servings.
Ingredients:
- 2 slices whole-grain rye bread
- 1 tablespoon salted butter
- 2 large bibs Butter lettuce
- 6 ounces bay or small baby shrimp, or crayfish, peeled and cooked
- 4 tablespoons Greek-style yogurt, or low-fat sour cream
- 2 tablespoons fresh dill, minced
- Salt and pepper to taste
- Dill sprigs to garnish
- 2 lemon wedges
- Gravlax (optional)
Directions:
- Spread the butter evenly on each slice of bread. Cover with a bib of butter lettuce.
- Mix together the shrimp, yogurt, and minced dill, along with a bit of salt and pepper to taste.
- Arrange the shrimp salad inside the lettuce leaf, and garnish each Smørrebrød with some dill sprigs and lemon wedges, and a few slices of gravlax if you like.
Homemade Gravlax
Makes twenty servings.
Ingredients:
- 1 tablespoon white peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon juniper berries
- 1 cup sea salt
- 1 cup light brown sugar
- 1 three pound side of salmon, skin on, pin bones removed
- 2 cups fresh dill sprigs (more to garnish)
- ½ cup aquavit
Directions:
- Grind together the white and black peppercorns, and the juniper berries together in a spice grinder or a mortar and pestle. Combine with the sea salt and sugar, and rub evenly over the salmon.
- Line a baking sheet with a raised edge with plastic wrap. Place half the dill sprigs on the sheet, and top with the salmon, skin side down, and the remaining dill sprigs. Pour over the Aquavit and wrap tightly.
- Place a heavy pan on top of the salmon, and leave to cure in the fridge for 2-3 days.
- Remove from the fridge and wipe off the excess dill and brine. Slice thinly on a diagonal, and layer on your Smørrebrød.
Smoked Herring with Boiled New Potatoes & Chives
Makes two servings.
Ingredients:
- 2 slices whole-grain rye bread
- 1 tablespoon salted butter
- 2 tablespoons low-fat sour cream
- 4 new potatoes, boiled until just tender, sliced
- 4 pieces smoked herring, whatever flavor you like (avoid ones in mayo-based sauces to keep it light)
- A handful of fresh chives, chopped
- Salt and pepper to taste
Directions:
- Spread the butter evenly on each slice of bread. Cover with an even layer of the sour cream, and top with the slices of potato, smoked herring, and chives.
- Sprinkle over a bit of salt and pepper to taste.
