Smørrebrød are traditional Danish open-faced sandwiches — colorful, hearty, and full of contrasting flavors. Perfect for diversifying your regular sandwich routine.
- baked salmon
- rye bread
- butter
- fresh horseradish
- fennel
- radish
- pickled cucumber
- sprouts or arugula
- dill
- kimchi or sauerkraut
- salt, pepper
1. Take out the baked salmon.
2. Spread butter on a slice of rye bread.
3. Slice horseradish thinly and place on top.
4. Season with salt, add sprouts or salad leaves.
5. For the first smørrebrød: slice fennel and layer on the bread. For the second: slice radish and sprinkle with dill.
6. Break the salmon into flakes and place on the bread.
7. Top the fennel smørrebrød with kimchi and sprouts.
8. For the radish smørrebrød, finish with half of a pickled cucumber.
1. Take out the baked salmon.
2. Spread butter on a slice of rye bread.
3. Slice horseradish thinly and place on top.
4. Season with salt, add sprouts or salad leaves.
5. For the first smørrebrød: slice fennel and layer on the bread. For the second: slice radish and sprinkle with dill.
6. Break the salmon into flakes and place on the bread.
7. Top the fennel smørrebrød with kimchi and sprouts.
8. For the radish smørrebrød, finish with half of a pickled cucumber.
