Danish Smørrebrød

Instructions

1. 1

   Hard-boil the eggs for 10 minutes, then cool in ice water and slice when ready to serve.

2. 2

   Lightly toast the rye bread slices until just warmed through but still soft.

3. 3

   Spread each slice generously with softened butter, covering completely to the edges.

4. 4

   For salmon smørrebrød: layer lettuce, smoked salmon, cucumber slices, and hard-boiled egg. Garnish with fresh dill and a sprinkle of sea salt.

5. 5

   For herring smørrebrød: spread a thin layer of mayonnaise, add pickled herring, sliced red onion, and fresh chives.

6. 6

   For roast beef smørrebrød: layer roast beef, add a dollop of mayonnaise, top with radish slices and fresh dill.

7. 7

   For pâté smørrebrød: spread liver pâté thickly, top with sliced hard-boiled egg, capers, and fresh chives.

8. 8

   Arrange all varieties on a large platter, ensuring each sandwich is visually appealing with colors and textures balanced.

9. 9

   Serve immediately with lemon wedges and small forks and knives for proper Danish etiquette.