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Flavorful Danish Smørrebrød Recipe with Pickled Herring and Dill Butter Made Easy

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A quick and easy Danish open-faced sandwich featuring tangy pickled herring, creamy dill butter, and hearty rye bread. Perfect for entertaining or a comforting snack with Scandinavian charm.

Ingredients

Scale
  • Dense rye bread (preferably Danish or pumpernickel), sliced thinly
  • Unsalted butter, softened (for spreading a smooth, rich layer)
  • 4 tablespoons (60 g) unsalted butter, softened (for dill butter)
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Pickled herring fillets (preferably in mustard sauce)
  • Thinly sliced red onion
  • Hard-boiled eggs, sliced or quartered (optional)
  • Fresh radishes, thinly sliced
  • Capers or chopped fresh chives (optional garnish)

Instructions

  1. Prepare the dill butter: In a bowl, combine 4 tablespoons (60 g) of softened unsalted butter with 2 tablespoons of finely chopped fresh dill, 1 teaspoon of fresh lemon juice, and a pinch each of salt and freshly ground pepper. Mix thoroughly until smooth and creamy.
  2. Slice the rye bread: Using a serrated knife, cut the rye bread into thin, even slices about 1/4 inch (6 mm) thick.
  3. Butter the base: Spread a thin, even layer of softened unsalted butter on each slice of rye bread.
  4. Spread dill butter: On top of the buttered rye, spread a generous layer of the prepared dill butter.
  5. Add the pickled herring: Place one or two pickled herring fillets on each slice, depending on size and preference. If the herring is too salty, rinse briefly under cold water and pat dry.
  6. Top with garnishes: Arrange thin slices of red onion, radishes, and hard-boiled eggs over the herring. Add a few capers or sprinkle chopped chives for a fresh finish.
  7. Final touches: Optionally drizzle lemon juice or sprinkle freshly ground pepper before serving.

Notes

Use a serrated knife to slice rye bread thinly without squishing it. Softened butter should be spreadable but firm to avoid sogginess. If pickled herring is too salty, rinse briefly under cold water. Assemble just before serving to keep bread from becoming soggy. Dill butter can be made a day ahead to enhance flavor. For gluten-free, substitute rye bread with gluten-free rye-style bread or crispbread. Vegetarian versions can use marinated grilled mushrooms or smoked tofu instead of herring.

Nutrition

Keywords: Danish smørrebrød, pickled herring, dill butter, rye bread, Scandinavian sandwich, open-faced sandwich, easy appetizer, traditional Danish recipe

Find it online: https://flurpchef.com/flavorful-danish-smorrebrod-recipe-with-pickled-herring-and-dill-butter-made-easy/