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How To Make Homemade Danish Open-Faced Sandwiches (Smørrebrød)

How To Make Homemade Danish Open-Faced Sandwiches (Smørrebrød)

Our full guide on How To Make Homemade Danish Open-Faced Sandwiches for you to try at home.

Danish open-faced sandwiches, known as Smørrebrød, are a staple in Danish cuisine. They are typically made with dark rye bread and a variety of toppings.

Here’s a detailed recipe guide for making homemade Smørrebrød, along with tips and calorie information.

Read here Traditional Danish Breakfast and the best Danish Dishes

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How to Make Homemade Danish Open-Faced Sandwiches

Homemade Danish Open-Faced Sandwiches Recipe Ingredients

How To Make Homemade Danish Open-Faced Sandwiches (Smørrebrød)

For the Base:

4 slices dark rye bread
Butter or spreadable cheese (for spreading)

Topping Ideas:

Smoked Salmon and Dill:

4 oz smoked salmon
1 tablespoon cream cheese or butter
Fresh dill, chopped
Lemon wedges

Herring and Onion:

4 oz pickled herring
1 small red onion, thinly sliced
Fresh dill, chopped
Roast Beef and Remoulade:

4 oz thinly sliced roast beef
2 tablespoons remoulade sauce
Crispy fried onions (optional)
Fresh parsley, chopped
Egg and Shrimp:

2 hard-boiled eggs, sliced
4 oz cooked shrimp
1 tablespoon mayonnaise
Fresh chives, chopped

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Step By Step How to Make Danish Open-Faced Sandwiches

Prepare the Bread

Spread a thin layer of butter or spreadable cheese on each slice of rye bread. This helps to keep the bread from getting soggy and adds flavor.

Assemble the Toppings

Smoked Salmon and Dill

Spread a layer of cream cheese or butter on the bread. Arrange the smoked salmon on top. Garnish with chopped dill and a lemon wedge.

How To Make Homemade Danish Open-Faced Sandwiches (Smørrebrød)

Herring and Onion

Place pickled herring slices on the bread. Top with thinly sliced red onion. Garnish with chopped dill.

Roast Beef and Remoulade

Arrange thin slices of roast beef on the bread. Drizzle remoulade sauce over the beef. Sprinkle with crispy fried onions and chopped parsley.

How To Make Homemade Danish Open-Faced Sandwiches (Smørrebrød)

Egg and Shrimp

Arrange sliced hard-boiled eggs on the bread. Top with cooked shrimp. Drizzle with mayonnaise and garnish with chopped chives.

Serve

Serve the open-faced sandwiches immediately. They are best enjoyed fresh.

Tips To Make Danish Open-Faced Sandwiches

Use dense, dark rye bread for authenticity and the best texture. Be creative with your toppings. Traditional Danish toppings are simple yet flavorful, focusing on high-quality ingredients.

Smørrebrød is as much about presentation as taste. Arrange the toppings neatly and add fresh herbs or garnishes for a visually appealing result.

Prepare all toppings and garnishes before assembling the sandwiches to ensure everything is fresh and ready to go.

How Many Calories Have Danish Open-Faced Sandwiches

Dark Rye Bread (1 slice): Approximately 80-100 calories
Butter or Spreadable Cheese (1 tablespoon): Approximately 100 calories
Toppings:

Smoked Salmon and Dill:

Smoked Salmon (1 oz): Approximately 50 calories
Cream Cheese or Butter (1 tablespoon): Approximately 50 calories
Dill and Lemon: Negligible calories
Herring and Onion:

Pickled Herring (1 oz): Approximately 50 calories
Red Onion (thin slice): Approximately 5 calories
Dill: Negligible calories
Roast Beef and Remoulade:

Roast Beef (1 oz): Approximately 50 calories
Remoulade Sauce (1 tablespoon): Approximately 50 calories
Crispy Fried Onions (optional, 1 tablespoon): Approximately 30 calories
Parsley: Negligible calories
Egg and Shrimp:

Hard-Boiled Egg (1/2): Approximately 40 calories
Cooked Shrimp (1 oz): Approximately 30 calories
Mayonnaise (1 teaspoon): Approximately 30 calories
Chives: Negligible calories
Total Calories per Sandwich:

Smoked Salmon and Dill: Approximately 280 calories
Herring and Onion: Approximately 235 calories
Roast Beef and Remoulade: Approximately 280 calories
Egg and Shrimp: Approximately 280 calories

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