smørrebrød

Open rye sandwiches, precisely layered.

Ingredients

• 6 slices Rye bread
• 4 tbsp Butter
• 200 g Pickled herring
• 3 Hard-boiled eggs
• 1 Red onion
• 3 tbsp Dill
• ½ cup Sour cream
• 2 tbsp Capers
• 4 Radishes
• 1 tsp Salt

Method

1. Butter the base — Spread the dense rye thickly with butter right to the edges — it seals the bread from the topping.
2. Prepare toppings — Slice the eggs, onion and radish thinly; drain the herring.
3. Build — Arrange each topping generously but neatly on its own slice, never mixing styles.
4. Dress — Add a spoon of sour cream, capers and plenty of dill.
5. Smørrebrød is ready — Serve immediately and eat with a knife and fork.

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