At its simplest, smørrebrød is an open-faced sandwich built on a thin slice of dense sourdough rye bread called rugbrød. These sandwiches are everywhere in Denmark, piled high with smoked and pickled fish, creme fraiche and horseradish cream, ribbons of rich meats, or mounds of fresh shrimp. Originating in the 19th century, smørrebrød was the default option for an inexpensive, hearty lunch for factory workers. The dense bread was the ideal vehicle for their leftovers, helping to satiate their hunger until the end of the workday.
Nowadays, smørrebrød comes adorned with everything from thinly sliced pear to capers and mayonnaise. The slice of bread is never bigger than a deck of cards, but the toppings must be arranged in an aesthetically pleasing way, with more detailed texture and contrast than your ordinary sandwich. There is also a proper way to make and eat smørrebrød, with mandated ingredient combinations, appropriate utensils, and proper eating sequence. Avoid mixing proteins, layer thin toppings on first, and always start with herring and other fish to prime the palate. Meat is often next, then followed by cheese. The bread is never toasted, rather slathered with a decadent layer of butter wall to wall. This layer of fat helps to protect the bread from juicier toppings. Here’s our favourite way to achieve Danish sandwich nirvana.
Smoked Steelhead Smørrebrød Recipe
Serves 4
Ingredients
250 g Nanuk Smoked Steelhead Salmon
4 teaspoons butter, softened at room temperature
4 slices Danish rye or pumpernickel bread
3 radishes, thinly sliced
pickled capers
cornichons, thinly sliced
2 tablespoons salmon or trout roe (optional)
fresh dill sprigs
flaky salt and black pepper to taste
Method
- Remove smoked steelhead salmon from packaging. Set aside.
- Spread butter on bread from edge to edge. Top each slice with smoked steelhead salmon, radishes, roe (if using), capers, cornichons, and dill. Season with salt and pepper to taste. Enjoy with a cold lager on the side for a perfect meal.
For more information on how to order this product, please reach out to your local Oceanfood Sales office.
