5 Simple Rules For Perfect Danish Smørrebrød

Smørre­brød, <a href="https://www.saveur.com/how-to-make-smorrebrod/">Danish open-face sandwiches</a>, aren't just slices of bread piled with any toppings. There are rules to them, a right way to eat them, and a whole culture of hospitality that surrounds them. The beloved national dish can be as simple as a slice of buttered bread; but rugbrød—dense and sour Danish rye—makes such a sturdy, flavorful base that hungry Danes were bound to start layering on the pickles and proteins. (Marcus Nilsson/)
Danish-style rye bread is the most traditional base for smørrebrød. Usually fermented, it's malty and sweet with a sour tang. In other words, even a thin slice has robust flavors. However, some modern restaurants choose to show off more delicate toppings (like seafood), on slices of toasted white bread or brioche. Get the recipe for <a href="https://www.saveur.com/danish-rye-bread">Danish-style Rye Bread</a> (Marcus Nilsson/)
The bread is always primed with a thin layer of butter, goose fat, or another rich spread, which prevents the bread from getting soggy beneath juicier toppings. “In the old days, smørre­brød were basically a tsunami of meat,” says Danish Chef Adam Aamann. Roasted or fried beef was classic, as was liver pâté. But even on seafood or vegetable smørrebrød—especially when the vege­tables are bitter—you always want some form of fat or richness: mayonnaise, butter, chopped avocado, or cheese (just not with fish). Get the recipe for <a href="https://www.saveur.com/smorrebrod-eggs-shrimp-dill-recipe/">Smørrebrød of Eggs, Shrimp, and Dill</a> (Marcus Nilsson/)
Danes reach for small shrimp, boiled eggs, and herring (pickled or fermented)—all ingredients that are common to the region. Slotskaelderen Hos Gitte Kik, one of Copenhagen's oldest smørrebrød restaurants, offers eight different herring options. Aamann's more modern smørrebrød menu includes plenty of local produce, too. "We have beautiful fruit like plums, and the best apples," he says. He also uses beets, fennel, asparagus, and cherries when in season. Get the recipe for <a href="https://www.saveur.com/pickled-herring-orange-creme-fraiche-smorrebrod-recipe/">Pickled Herring, Orange, and Crème Fraiche Smørrebrød</a> (Marcus Nilsson/)
Although Aamann uses plenty of fruit in his creations—like rhubarb sauces and pork belly braised in cherries—he always goes savory. “To me, dessert smørre­brød is not really smørrebrød.” Get the recipe for <a href="https://www.saveur.com/salmon-gravlax-apple-kale-smorrebrod-recipe/">Salmon Gravlax, Apple, and Crispy Kale Smørrebrød</a> (Marcus Nilsson/)
Smørrebrød are <em>never eaten</em> out of hand: serve and eat them with a knife and fork and always in the proper order. When sampling a variety of different toppings, pickled or smoked herring is always eaten first, followed by other seafood. Meat are to be eaten third, followed by cheese. Two to three pieces are the typical serving size; if you prefer to sample a wider variety, cut your bread slices in half <em>before</em> composing petite versions. Get the recipe for <a href="https://www.saveur.com/beet-smorrebrod-recipe/">Beet Smørrebrød</a> (Marcus Nilsson/)