European · Lunch · Breakfast
Smørrebrød
Danish open-faced rye sandwiches topped two classic ways: silky smoked salmon with cucumber, and sliced egg with sweet shrimp, all on a tangy dill-yogurt spread in place of butter and mayonnaise.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Calories come from: Carbs 43% · Fat 25% · Protein 32%
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Ingredients
For 4 servings- 8 thin slices (about 30 g each)Dense Danish rye bread (rugbrød)
- 110 gSmoked salmon
- 4 large200 gEggs
- 2/3 cup100 gCooked peeled small shrimp
- 1/2 cup120 gPlain nonfat Greek yogurt or skyr
- 1/4 cup loosely packed6 gFresh dill, chopped
- 1 tbsp15 gLemon juice
- 1/2 medium150 gCucumber, thinly sliced
- 4 medium50 gRadishes, thinly sliced
- 1/4 small20 gRed onion, very thinly sliced
- 2 tbsp5 gFresh chives, snipped
- 1 tbsp9 gCapers, drained (optional)
- 1/2 tspBlack pepper, freshly ground
- 4 cups, discarded after boiling1,000 gWater, for boiling eggs (optional)
Steps
- 1
Bring the water to a boil in a small saucepan.
- 2
Lower in the eggs and simmer for 10 minutes until the yolks are fully set.
- 3
Cool the eggs under cold running water, then peel and slice them.
- 4
Stir the yogurt with half the dill, the lemon juice and pepper to make the spread.
- 5
Thinly slice the cucumber, radishes and red onion.
- 6
Spread the dill yogurt evenly over all 8 slices of rye bread.
- 7
Top 4 slices with plenty of cucumber, the smoked salmon, red onion and capers if using.
- 8
Top the other 4 slices with sliced egg, the shrimp and radish slices.
- 9
Finish all the sandwiches with the remaining dill and the chives, and serve 2 slices per person with a knife and fork.
Swaps, storage and make-ahead
Swaps
- Use a plain unsweetened soy yogurt instead of the Greek yogurt or skyr for a dairy-free spread.
- Replace the shrimp with extra sliced egg if you avoid shellfish or want an easier shop.
- Swap the smoked salmon for hot-smoked trout or mackerel if salmon is hard to find.
- For a vegetarian version, skip the salmon and shrimp and top those slices with extra egg, cucumber and radish.
Storage
Smørrebrød is best eaten fresh, as the bread goes soggy once topped, so don't store assembled sandwiches or freeze them. Refrigerate any leftover toppings and spread separately in covered containers within 2 hours and use within 1 to 2 days, keeping the opened salmon and shrimp well chilled.
Make ahead
Boil and peel the eggs and mix the dill-yogurt spread up to 2 days ahead, keeping both covered in the fridge. Slice the vegetables a few hours before serving, and assemble the sandwiches just before eating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenFishEggsCrustaceansMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (254 g) | Per 100 g | |
|---|---|---|
| Calories | 319 kcal | 126 kcal |
| Protein | 25.7 g | 10.1 g |
| Carbohydrates | 33.6 g | 13.2 g |
| of which sugars | 4.7 g | 1.9 g |
| Fiber | 4.1 g | 1.6 g |
| Fat | 8.6 g | 3.4 g |
| of which saturated | 2.4 g | 0.9 g |
| Sodium | 872 mg | 343 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
