Scandinavian traditional sandwiches with meat and fish topped with pickles, roasted beets and lemon by I @ilonaspassion
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Danish popular smorrebrod sandwiches with different savory toppings. Easy to prepare, easy to make. Also, perfect as appetizer for any party.

6 types of smorrebrod Danish sandwiches with liver pate, salmon, roll meat, herring, roast beef and egg. Decorated with lemon slices, radishes, pickles, micro greens and roasted beet.

A perfect national Scandinavian sandwich. Made with a variety of toppings, for instance cold cuts, fish and veggies. Great for parties, lunch or breakfast.

Smorrebrod Recipe Facts

Texture: crunchy or soft since each sandwich is different.
Taste: uniquely savory and flavorful.
Simplicity: easy to prepare.
Meal Type: breakfast, lunch and appetizer, also great for parties.

Rye bread with smoked salmon, lemon slices and fresh dill.

What is a Smorrebrod

It is an open faced sandwich that is very popular in Denmark. Each sandwich usually consists of deli meat, pate, cheese or fish. Typically topped with pickles, pickled beets, garden cress or other garnishes. Mainly served on a dense dark buttered rye bread. In addition, it is very popular national Scandinavian dish.

A sandwich with live pate, sauteed mushrooms and fried bacon.

Types of Smorrebrod Sandwiches

  • Leverpostej: a sandwich topped with liver pate, sauteed mushrooms and crumbles of bacon.
  • Eel: smoked eel with scrambled eggs and radishes.
  • Pork Meat Roll: cold cuts pork meat with sliced red onion and any garden cress.
  • Roast Beef: slices of roast beef with horseradish and pickle.
  • Salmon: slices of smoked salmon with lemon and freshly chopped dill.
  • Egg: sliced egg and radishes topped with chopped green onion.
  • Herring: pickled herring (in oil or vinegar) with sliced pickle and pickled beet.

Rye bread with roll pork meat, red onion and micro greens.

Topping Ideas

  • Smoked salmon
  • Pickled herring
  • Mackerel
  • Shrimp
  • Pork meat roll
  • Roast beef
  • Head cheese
  • Liver pate
  • Cheese
  • Hard boiled egg
  • Cucumber
  • Tomatoes
  • Onion
  • Mushroom
  • Pickles
  • Pickled beet

A bread topped with herring, pickles and roasted beets.

How to make Smorrebrod

  1. Firstly, gather all toppings. Including, fish, pate, cold cuts, veggies, pickles, pickled beet, butter and rye bread.
  2. Secondly, smear butter on each sandwich.
  3. Thirdly, make 6 different sandwiches with roast beef, pork meat, liver pate, egg, herring and smoked salmon.
  4. After that, add toppings: radishes, sauteed mushrooms, crumble bacon, lemon, sliced pickles, beets, horseradish and dill.

Step by step how to make Danish open faced sandwiches smorrebrod with rye bread and variety of toppings.

Smorrebrod Recipe Tips

  • To make the most traditional Scandinavian open faced sandwich choose the dense dark rye bread. Therefore, in Canada and USA it is easily found in any European store.
  • If preferred use cream cheese or mayonnaise instead of butter.
  • Pickled herring in oil or vinegar will be perfect.
  • Instead of watercress use radish micro greens or any other garden cress.
  • In addition, for recipe ingredients be sure to check your local European store. These products are very common in Europe and they are eaten daily.
  • Read more about these sandwiches here: Saveur and Wikipedia.

Sandwich with hard-boiled egg, radish slices and green onion. Other sandwiches with pate, pickles and roast beef.

Smorrebrod Sandwich Faq’s

How do you eat Smorrebrod? These sandwiches are eaten in order. First herring, then meat, after that cheese. But honestly, they can be eaten however you prefer. Also, they can be eaten with fork and knife but not necessarily.

Can I make these sandwiches ahead? Yes, of course. If you keep longer than few hours store them in refrigerator in the a covered container.

Are they suitable for parties? Yes, they are perfect for any parties. Served with so many varieties that you can make.

Other Sandwich Recipes

Smorrebrod with roasted beef slices, horseradish and pickle slices.

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Scandinavian traditional sandwiches with meat and fish topped with pickles, roasted beets and lemon by I @ilonaspassion
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5 from 3 votes


Scandinavian open faced sandwich Smorrebrod with herring, salmon, egg. deli meats and liver pate.
Prep Time20 minutes
Total Time20 minutes
Servings: 6
Calories: 377kcal
Author: Ilona


  • 6 slices rye bread
  • 3 1/2 tsp. unsalted butter
  • 1 hard boiled egg sliced
  • 1 radish sliced
  • 1 Tbsp. green onion
  • 2 Tbsp. liver pate
  • 3 mushrooms small, sliced
  • 2 slices bacon
  • 2 slices pork meat roll
  • 2 slices red onion
  • 2 Tbsp. watercress or other micro greens
  • 3 slices smoked salmon
  • 2 slices lemon
  • 1 tsp. dill chopped
  • 2 slices roast beef
  • 1 tsp. horseradish
  • 2 pickles sliced
  • 2 pickled herrings in vinegar or oil
  • 1 slice pickled beet
  • 1 tsp. salt optional


  • Prepare 6 slices of rye bread. Smear with about 1/2 tsp. butter on each slice.
  • First Sandwich: place slices of egg and radish. Top with green onions. Add some salt if required.
  • Second Sandwich: smear the bread with liver pate. In a small frying pan melt 1/2 teaspoon butter. Add sliced mushrooms. Cook on low-medium heat for about 5 minutes until cooked. Remove from the pan and add on the top of liver pate. Add bacon strips to the frying pan. Cook on low-medium heat for 2-3 minutes on each side. Remove from the pan and crumble. Add it on top of mushrooms.
  • Third Sandwich: put roll meat with slices of red onion and watercress (or other micro green).
  • Fourth Sandwich: put slices of salmon, top it with lemon and fresh dill.
  • Fifth Sandwich: put roast beef slices, smear horseradish on the beef and top it with sliced pickle.
  • Sixth Sandwich: cut herring into small pieces. Put on the sandwich, add sliced pickle and beet.
Course: Appetizer, Breakfast
Cuisine: Denmark


Please understand that nutrition is approximate since each sandwich is different.


Calories: 377kcalCarbohydrates: 17gProtein: 26gFat: 21gSaturated Fat: 6gCholesterol: 115mgSodium: 1185mgPotassium: 514mgFiber: 2gSugar: 2gVitamin A: 1850IUVitamin C: 10.2mgCalcium: 120mgIron: 2.8mg
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Smorrebrod open faced Danish traditional sandwiches recipe made with smoked salmon, liver pate, beef, pork, egg and herring by I @ilonaspassion

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  1. I love sandwich recipes that allow for various toppings. It is such a great way to have a different meal every time using the same recipe. Love how easy it is to make these, too!

  2. Love this idea as a way to serve appetizers in an interesting way with flavors that are sure to appeal to everyone.

  3. I was just watching a travel show that featured these so I am SO excited to come across this post! Love your guide to topping ideas, I’m so inspired to make them at home! Thanks!

  4. 5 stars
    Having been born in Copenhagen, Smorbrod is something we make every Christmas or Boxing day. We always used whatever was leftover in the fridge. First course, pickled herring with sliced onion. Second course, Shrimp salad. Main course, a platter of different sandwiches including the ones above and Tomato & hard boiled egg, Scrambled egg with smoked salmon, pork meat balls with cold red cabbage etc etc etc. Last course was a Danish rice pudding with chopped almonds (1 was left whole and you got a prize if you got it) We also drank Aquavit and beer (usually way too much LOL) and it was a really good time. I would invite all my favourite girlfriends. Such wonderful memories!!

    1. It sounds like a great memories, I like to try popular dishes from different countries, Danish rice pudding sounds amazing, I would love to try it. Thanks Jane!

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