The first time I saw pictures of Smørrebrød in a foreign food magazine I was smitten. What beautiful simplicity was this? Smørrebrød is the name for the Danish Open-Faced Sandwich.
Traditionally, the main ingredient of Smørrebrød (pronounced “smuhr-broht”) is crisp buttered rugbrød (Danish rye bread), topped with a fatty spread like salted butter, then layered with rich toppings like cured meats, pickled herring & cheeses – anything really. It originated in the 19th century as a practical lunch for Danish workers, but over the years this dish has evolved into a culinary art form, celebrated in homes & high-end restaurants.
The most important things to remember are the garnishes & artful presentation. While the toppings vary, the secret to an authentic Smørrebrød lies in balance—contrasting textures & bold flavours that come together in a perfect bite.
“Leave it to the Danes, those past masters of form and colour, to turn sandwiches into still lifes” – R. W. Apple, Jr.
The next two recipes can certainly not be classified as Smørrebød, but they are certainly inspired by them! So I’ve decided to call it “Fancy Open Sandwiches”. Making these gorgeous sandwiches are so easy & they are so P.R.E.T.T.Y too! I love my diary butter, but feel free to use Flora Plant Spread to create a vegan sandwich. Save this little recipe for when you next have to serve fun eats to little people or want to elevate your bagel game.
Cucumber Smørrebrød Style Open Sandwich
Ingredients
Method
- Do this: Smear the bread with your butter or plant butter, top with slices of cucumber & add radish in between.
- If using, top with smoked salmon & a squeeze of lemon.
- Season & enjoy!
Strawberry Butter Bagel
Ingredients
Method
- Mix & smash your Flora Plant Butter, caster or powdered sugar & the diced strawberries together. Smear on your bagel, add an edible flower or two.
Notes
Thanx for stopping by.
Yolandi ♥
Images: Hello Love