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Smørrebrød Recipes

These recipes for Smørrebrød are going to get you rave reviews. They are as appetizing looking as they are to eat. They go great with any event like a baby or bridal shower, luncheon or for appetizers.
Course: Appetizer, Lunch
Cuisine: Danish
Keyword: egg sandwich, lunch, open-faced sandwich
Author: Tara Noland

Equipment

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
    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). About 8 shrimp are used per sandwich.
  • 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.

Video

Notes

See the post for additional instructions, pictures and tips.