Smørrebrød are a Danish open-faced sandwich. They are beautifully presented offerings and are a staple of Danish cuisine with other countries in Scandinavia adopting a more broader approach to these gorgeous sandwiches.
Do you want more Scandinavian food to try? My mom was from Finland, and we always love her Cucumber Salad or a Finnish Salmon Soup that is so good.
Smørrebrød has been a fascination of mine for a long time. Any time I have seen any, I have paused to gaze at them. Any time I have had the chance to have them, I have dove in!!
The name, in translation, is buttered bread. More specifically smør means bread and brød meaning butter. For the bread, a deep-flavored thin rye bread is used.
HELPFUL ITEMS FOR THIS RECIPE
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Serving Tray with Handles, Large Rectangle Melamine Serving Platter Set of 2, Pure White (19” x 12”)
What is Smørrebrød Made of?
We did a selection of 6 sandwiches for you, but there are many more combinations for you to enjoy also. These stunning sandwiches can be used for so many occasions like bridal or baby showers, luncheons, summer get-togethers, and more.
I will go through the making of 4 of these sandwiches and then I am sure you will get the knack.
Shrimp
We will start with the shrimp Smørrebrød; there is one recipe to make the sauce, and the rest is building like all of the other sandwiches.
This is enough to make 3 sandwiches. You can easily double this amount or more.
Simple Lemon Boursin Sour Cream for the Shrimp Smørrebrød
Ingredients
- 3 tablespoons sour cream
- 3 tablespoons Boursin cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
Instructions
- Mash the Boursin with a fork to soften.
- Whisk together with sour cream, lemon juice, and zest until smooth.
- Taste and adjust, if it’s too thick, add a touch more lemon juice.
- Toss with 24 small shrimp, (we used small shrimp, 71-90 cooked).
- Use 8 shrimp per sandwich.
Instructions: To assemble each smørrebrød, begin with rye bread and layer the ingredients in the order listed.
Shrimp: Rye Bread, Butter, Shrimp with Lemon Boursin Sour Cream Sauce (see recipe above), Cucumber Slices, Dill, Lemon Zest, and Edible Flowers.
Flower: Borage (purple blue) Edibility: Yes, both flowers and leaves are edible. Flavor: Light cucumber-like taste. Common Uses: Salads, desserts, drinks. Definitely edible and often used.
Liver Pate
Liver Pate: Rye Bread, Butter, Liver Pate, Pickled Beets, Microgreens, and Crispy Onions.
Beet and Goat Cheese
Beet and Goat Cheese: Rye Bread, Butter, Arugula, Pickled Beets, Cucumber, Goat Cheese, Chives, and Edible Flowers.
Flower: Orange Flash Calendula (orange) Edibility: Yes. Flavor: Slightly bitter, tangy, or peppery. Note: Calendula (often called “pot marigold”) is edible, but make sure it’s Calendula officinalis, not true marigolds (Tagetes), which are not typically edible. Orange Flash is a variety of Calendula officinalis — safe to eat.
More Suggestions:
Here are the ingredients for these sandwiches.
The same process is used for these sandwiches, starting with butter or Boursin and then building the toppings as shown prior.
Roast Beef & Gherkins
Roast Beef & Gherkins: Rye Bread, Butter, Mustard, Arugula, Roast Beef, Gherkins, Horseradish Sauce (recipe below), Red Onion
Horseradish Sauce
3 Tbsp. creamy horseradish (you can use plain horseradish if you like it stronger)
1 tsp Dijon mustard
2 Tbsp mayonnaise
1/4 cup sour cream
Salt and pepper to taste
1 Tbsp chives, chopped for garnish
Make the horseradish sauce by combining all the ingredients except the chives in a small bowl. Garnish with chives, cover, and refrigerate until ready to use.
Smoked Salmon and Egg
Smoked Salmon & Egg: Rye Bread, Boursin, Smoked Salmon, Egg (hard boiled sliced), Capers, Red Onion, Dill, Edible Flower.
Flower: Alyssum (white) Edibility: edible, though more often used as a garnish. Flavor: Mildly peppery or slightly sweet. Note: Make sure it’s Sweet Alyssum (Lobularia maritima), not Aurinia saxatilis (which is yellow and often not considered edible). Safe in small quantities as a garnish.
Egg & Herbs
Egg and Herbs: Rye Bread, Boursin, Egg (hard boiled sliced), Cucumber slices, Arugula, Julienned Radish, Dill, Chives, Edible Flowers.
Flower: Borage (purple blue) Edibility: Yes, both flowers and leaves are edible. Flavor: Light cucumber-like taste. Common Uses: Salads, desserts, drinks. Definitely edible and often used.
Recipe Pro Tips!
FAQS
Serve these sandwiches soon after creating them. They will keep for an hour or two before serving.
Edible Flowers
These flowers should be purchased from a nursery or grocery store that specifically says that they are edible flowers unless you are knowledgeable on what to grow yourself. They need to remain pesticide-free or free from other harmful chemicals.
Some other choices for edible flowers are: pansies, nasturtiums, roses, lavender, and hibiscus. Again, being careful where you purchase them.
DO YOU WANT MORE FANCY LOOKING RECIPES?
Sometimes, we like to up the styling and serve something a little fancier looking. Here are some of our other pretty yet easy recipes.
Smørrebrød Recipes
Video
Instructions
- Shrimp: Rye Bread, Butter, Shrimp with Lemon Boursin Sour Cream Sauce (see recipe below), Cucumber Slices, Dill, Lemon Zest, Edible Flower.
- Liver Pate: Rye Bread, Butter, Liver Pate, Pickled Beets, Microgreens, Crispy Onions.
- Egg and Herbs: Rye Bread, Boursin, Egg (hard boiled sliced), Cucumber slices, Arugula, Watermelon Radish or Julienned Radish, Dill, Chives, Edible Flower.Flower: Borage (purple blue) Edibility: Yes, both flowers and leaves are edible. Flavor: Light cucumber-like taste. Common Uses: Salads, desserts, drinks. Definitely edible and often used.
- Beet and Goat Cheese: Rye Bread, Butter, Arugula, Pickled Beets, Cucumber, Goat Cheese, Chives, Edible Flower.Flower: Orange Flash Calendula (orange) Edibility: Yes. Flavor: Slightly bitter, tangy, or peppery. Note: Calendula (often called “pot marigold”) is edible, but make sure it’s Calendula officinalis, not true marigolds (Tagetes), which are not typically edible. Orange Flash is a variety of Calendula officinalis — safe to eat.
- Roast Beef & Gherkins: Rye Bread, Butter, Mustard, Arugula, Roast Beef, Gherkins, Horseradish Sauce (Tara’s recipe), Red Onion.
- Smoked Salmon & Egg: Rye Bread, Boursin, Smoked Salmon, Egg (hard boiled sliced), Capers, Red Onion, Dill, Edible Flower.Flower: Alyssum (white) Edibility: edible, though more often used as a garnish. Flavor: Mildly peppery or slightly sweet. Note: Make sure it's Sweet Alyssum (Lobularia maritima), not Aurinia saxatilis (which is yellow and often not considered edible). Safe in small quantities as a garnish.
- Instructions: To assemble each smørrebrød, begin with rye bread and layer the ingredients in the order listed.
- Simple Lemon Boursin Sour Cream for the Shrimp Smørrebrød Ingredients3 tablespoons sour cream3 tablespoons Boursin cheese 1 tablespoon fresh lemon juice1 teaspoon finely grated lemon zestInstructionsMash the Boursin with a fork to soften.Whisk together with sour cream, lemon juice, and zest until smooth.Taste and adjust, if it’s too thick, add a touch more lemon juice.Toss with 24 small shrimp (we used small shrimp, 71-90 cooked). About 8 shrimp are used per sandwich.
- Horseradish Sauce3 Tbsp. creamy horseradish (you can use plain horseradish if you like it stronger)1 tsp Dijon mustard2 Tbsp mayonnaise1/4 cup sour creamSalt and pepper to taste1 Tbsp chives, chopped for garnishMake the horseradish sauce by combining all the ingredients except the chives in a small bowl. Garnish with chives, cover, and refrigerate until ready to use.
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