Danish Open-Faced Sandwiches – Smørrebrød Recipe

Traditional pickled herring smørrebrød (Note 1):

• 1 lice rye bread or pumpernickel, Note 2
• 2 teaspoons Danish remoulade or butter
• 2-3 pickled herrings depending on size
• a few rings red onion thinly sliced
• 1-2 small gherkins
• fresh dill or thyme
• a sprinkle of cayenne pepper or paprika powder, optional

Smoked salmon and cucumber smørrebrød:

• 1 lice rye bread or pumpernickel
• 1-2 teaspoons mayonnaise
• 2 lices smoked salmon
• 8 thin slices of cucumber
• 1 lice lemon
• a few thin slices green onion
• a sprinkle of cayenne pepper optional

Salami smørrebrød:

• 1 lice rye bread or pumpernickel
• 1 teaspoon butter
• 3 thin slices salami
• 1 small tomato
• 1-2 small gherkins
• a few thin slices of red onion
• fresh parsley
• a sprinkle of cayenne pepper optional

Avocado and egg smørrebrød:

• 1 lice rye bread or pumpernickel
• 1 egg
• ½ avocado or a very small whole one
• 1-2 teaspoons fresh lemon juice
• salt and pepper
• a few thin slices of green onion
• 2-3 tomato wedges
• fresh cilantro or parsley leaves
• freshly ground black pepper smoked would be great if you have it

Havarti cheese and tomato smørrebrød:

• 1 lice rye bread or pumpernickel
• 1 teaspoon butter
• 1-2 lettuce leaves
• 3 lices Havarti or another sliced cheese you like
• 1 small tomato
• a few thin slices green onion
• cayenne pepper