Smørrebrød (Danish Open-Faced Rye Sandwiches)

Name: Smørrebrød (Danish Open-Faced Rye Sandwiches)
Total time: 25 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 12 thin slices dark rye bread; 2 tbsp soft butter; 4 oz smoked salmon; 8 oz sliced roast beef; 4 eggs, hard-boiled and sliced; ½ English cucumber, thinly sliced; dill pickle slices, plus 1 tbsp chopped; 1 tsp capers, chopped; fresh dill sprigs; 1 lemon, thinly sliced; a handful of greens or pea shoots; ¼ cup mayo; 1 tsp Dijon mustard; ⅛ tsp curry powder; 1 tsp lemon juice; 1 tbsp chopped parsley; salt; pepper

LunchScandinavian25 minServes 4535 kcal30 g protein

Photo: Anneli Salo · CC BY-SA 3.0 · source

Copenhagen's lunch staple: buttered dark rye topped three ways, with smoked salmon and dill, roast beef with homemade remoulade and pickles, and egg with cucumber.

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Ingredients

12 thin slices dark rye bread
2 tbsp soft butter
4 oz smoked salmon
8 oz sliced roast beef
4 eggs, hard-boiled and sliced
½ English cucumber, thinly sliced
dill pickle slices, plus 1 tbsp chopped
1 tsp capers, chopped
fresh dill sprigs
1 lemon, thinly sliced
a handful of greens or pea shoots

From your pantry: ¼ cup mayo, 1 tsp Dijon mustard, ⅛ tsp curry powder, 1 tsp lemon juice, 1 tbsp chopped parsley, salt, pepper.

Instructions

Make the remoulade: stir the mayo, chopped pickles, capers, parsley, lemon juice, mustard and curry powder together.
Lightly butter every slice of rye bread right to the edges; it keeps the toppings from soaking in.
Salmon: fold the salmon onto 4 slices and top with a lemon slice, dill and a little black pepper.
Roast beef: layer the beef on 4 slices, spoon on remoulade and finish with pickle slices and a few greens.
Egg: overlap egg and cucumber slices on the last 4 slices, add a dab of remoulade, salt, pepper and dill. Serve 3 per person, eaten with a knife and fork.

Tip: Look for dense, seeded Danish-style rugbrød or German pumpernickel; soft deli rye is too light. Smoked herring with a raw egg yolk ('sol over Gudhjem') is a classic topping to try.