Name: Danish Open-Faced Sandwich with Pickled Herring and Egg
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 open-faced sandwiches (4 servings)
Cuisine: Danish
Ingredients: 8 slices dense Danish-style rye bread (rugbru00f8d), about 1/2 inch thick; 4 tablespoons European-style unsalted butter, softened to room temperature; 8 fillets pickled herring in wine or curry sauce, drained and cut into 1-inch pieces; 2 large eggs; 1 small red onion, sliced into paper-thin rings; 2 tablespoons capers, drained and rinsed; 4 tablespoons cru00e8me frau00eeche or full-fat sour cream; 1/4 teaspoon flaky sea salt, plus more to finish; Freshly ground black pepper to taste; 2 tablespoons fresh dill fronds; 1 lemon, cut into 8 thin wedges; 4 radishes, trimmed and very thinly sliced; 1 small handful of fresh chives, snipped

A classic Danish lunch that turns a humble slice of dense rye bread into a work of art. Buttered rugbrød is layered with briny pickled herring, sliced egg, crisp onion, and a generous shower of fresh dill for a cool, bright bite that pairs perfectly with aquavit or a cold pilsner.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Servings4

Yield8 open-faced sandwiches (4 servings)

Nutrition Facts

Per serving (estimated)

490 kcalCalories
28 gFat
11 gSaturated Fat
36 gCarbs
5 gFiber
4 gSugar
22 gProtein
780 mgSodium
410 mgPotassium
95 mgCalcium
3.5 mgIron
9 mgVitamin C
220 mcgVitamin A

Ingredients

For the bread base

8 slices dense Danish-style rye bread (rugbrød), about 1/2 inch thick
4 tablespoons European-style unsalted butter, softened to room temperature

For the toppings

8 fillets pickled herring in wine or curry sauce, drained and cut into 1-inch pieces
2 large eggs
1 small red onion, sliced into paper-thin rings
2 tablespoons capers, drained and rinsed
4 tablespoons crème fraîche or full-fat sour cream
1/4 teaspoon flaky sea salt, plus more to finish
Freshly ground black pepper to taste

For the garnish

2 tablespoons fresh dill fronds
1 lemon, cut into 8 thin wedges
4 radishes, trimmed and very thinly sliced
1 small handful of fresh chives, snipped

Directions

Bring a small saucepan of water to a gentle boil. Lower the eggs in with a slotted spoon and cook for 9 minutes for fully set yolks. Transfer to a bowl of ice water, peel when cool, and slice into 1/4-inch rounds.
Optional: lightly toast the rye slices for 1 minute so they hold their structure under the toppings without going soggy. Arrange on a large wooden board or four plates.
Spread each slice of rye edge to edge with a generous layer of softened butter; this creates a moisture barrier between the bread and the fillings.
Scatter a few rings of red onion over the butter, then pile the drained herring pieces in a loose mound in the center of each slice.
Fan 4 to 5 egg slices over the herring and tuck a couple of radish slices next to the egg for color and crunch.
Spoon a small dollop of crème fraîche across each sandwich and sprinkle with the capers so they peek through the cream.
Garnish each sandwich with a sprig of dill, a scatter of chives, a pinch of flaky sea salt, and a few grinds of black pepper. Tuck a lemon wedge onto the side of each plate.
Serve immediately with cold aquavit, schnapps, or a crisp Danish lager. Eat with a knife and fork, cutting the open-faced sandwich into bite-sized pieces.

Cook’s Notes

Always use real European-style cultured butter; margarine will weep into the rye and ruin the texture of the base.
Pat the herring very dry on paper towels before plating so the buttered bread stays intact; a thin coat of butter is the only moisture barrier that matters.
For variety, swap the herring for smoked salmon, spiced curried herring, or paper-thin roast beef with crispy onions and horseradish — the butter-and-rye formula stays the same.
In Denmark, smørrebrød is eaten with a knife and fork, never picked up by hand; cut each bite across the toppings so they don't slide off the bread.
Make-ahead tip: hard-boil the eggs and slice the onions up to a day ahead, but assemble the sandwiches no more than 10 minutes before serving to keep the bread from softening.