Smørrebrød
An open sandwich on rye with butter. The order of the layers and the thickness of the butter both matter.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Butter every slice right to the edges. The layer should be visible to the eye rather than translucent.
For herring: a lettuce leaf, then pieces of herring, onion rings and capers. The lettuce keeps the brine off the bread.
For prawns: lay them in tight overlapping rows, then a spoon of mayonnaise, a slice of lemon and dill.
For egg: overlapping rounds of boiled egg, a line of mayonnaise, dill and a pinch of salt over the top.
Serve at once, with a knife and fork. Smørrebrød is not picked up by hand; it is not built for that.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: User:Nillerdk · CC BY-SA 3.0