Smørrebrød · Denmark
Danish Smørrebrød with Pickles and Eggs
A traditional Danish open-faced sandwich with rye bread, pickles, and eggs.
15 minutes4 servings
Ingredients
Method
- Toast the rye bread slices until golden brown.
- Spread a layer of butter on each slice.
- Top with pickles and sliced hard-boiled eggs.
- Add sliced cucumber and red onion.
- Garnish with fresh dill.
- Serve as a traditional Danish smørrebrød.
More recipes to try
Danish Smørrebrød with Fermented Rye Bread and Chicken Salad
A traditional Danish smørrebrød featuring a tangy fermented rye bread with tartar and chicken salad.
Danish Smørrebrød with Haddock, Fish Balls, and Tartar Using a Cold-Pressed Fish Patty
A traditional Danish smørrebrød with a unique twist, using a cold-pressed fish patty instead of fried haddock, along with fish balls and tartar sauce on rye bread.
Danish Coffee and Smørrebrød Plate
Traditional Danish breakfast with coffee, pumpkin seed bread, sausage, soft-boiled eggs, and manchego cheese
Smørrebrød with Shrimp and Cucumber
A variation of the traditional Danish smørrebrød with added cucumber for extra freshness.
Dairy-Free Danish Smørrebrød
A vegan version of the traditional Danish open-faced sandwich with smoked mackerel and pickled herring.
Dairy-Free Smørrebrød
A vegan version of the classic Danish open-faced sandwich