Classics · Scandinavian

Smørrebrød

Name: Smørrebrød
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 szt Dark rye bread (slices); 60 g Butter (softened); 200 g Herring fillets in oil; 3 szt Eggs; 2 szt Pickled cucumbers; 1 szt Red onion; 1 szt Chives (bunch); 1 szt Dill (bunch); 1 szt Lemon; 1 łyżeczka Salt; 1 łyżeczka Black ground pepper

Time

20'

Diff.

easy

Kcal

380

/ serving

Servings

Gather 11 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 06

Hard-boil the eggs

3 szt

Put eggs (3 szt) in a pot and cover with cold water. Bring to a boil and cook for 9 minutes. Rinse under cold water and peel — easier under running water.

Step 02 of 06

Prep the toppings

1 szt

2 szt

1 szt

Slice red onion (1 szt) into thin half-moons. Cut pickled cucumbers (2 szt) into thin slices. Chop chives (bunch) (1 szt) and dill (bunch) (1 szt) finely. Cut lemon (1 szt) into wedges.

Step 03 of 06

Drain the herring

200 g

Take herring fillets in oil (200 g) out of the oil and pat dry on paper towel. Cut larger fillets lengthwise in half — the sandwich should be comfortable to eat with a fork.

Step 04 of 06

Butter the bread

8 szt

60 g

Spread dark rye bread (slices) (8 szt) with a thick layer of butter (softened) (60 g) — all the way to the edges. Butter isn't a flavour addition here, it's insulation: it keeps the bread from soaking up moisture from the toppings.

Tip

Butter must be soft, straight from the fridge it will tear the bread.

Step 05 of 06

Slice the eggs

3 szt

1 łyżeczka

Slice eggs (3 szt) — easiest with a sharp, wet knife. Season lightly with salt (1 łyżeczka) and black ground pepper (1 łyżeczka).

Step 06 of 06

Assemble

8 szt

200 g

3 szt

2 szt

1 szt

On 4 slices of dark rye bread (slices) (8 szt) arrange herring fillets in oil (200 g), top with red onion (1 szt) and dill (bunch) (1 szt). On the other 4 slices arrange eggs (3 szt), pickled cucumbers (2 szt) and sprinkle with chives (bunch) (1 szt). Serve with lemon (1 szt) wedges.

Tip

Smørrebrød is eaten with knife and fork — not a handheld sandwich. Pile the toppings generously, they should hang over the edges.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

Favourite