Danish Smørrebrød

Ingredients

• 8 slices dark rye bread (rugbrød)
• 4 tbsp butter, softened
• 8 oz smoked salmon, thinly sliced
• 4 hard-boiled eggs, sliced
• 1 cucumber, thinly sliced
• 4 oz pickled herring fillets
• 8 oz roast beef, thinly sliced
• 4 oz liver pâté
• 1 red onion, thinly sliced
• 2 tbsp capers
• 4 radishes, thinly sliced
• 1 bunch fresh dill
• 1 bunch fresh chives
• 4 lettuce leaves
• 2 tbsp mayonnaise
• 1 lemon, cut into wedges
• Sea salt and white pepper to taste

Instructions

1. Hard-boil the eggs for 10 minutes, then cool in ice water and slice when ready to serve.
2. Lightly toast the rye bread slices until just warmed through but still soft.
3. Spread each slice generously with softened butter, covering completely to the edges.
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. For herring smørrebrød: spread a thin layer of mayonnaise, add pickled herring, sliced red onion, and fresh chives.
6. For roast beef smørrebrød: layer roast beef, add a dollop of mayonnaise, top with radish slices and fresh dill.
7. For pâté smørrebrød: spread liver pâté thickly, top with sliced hard-boiled egg, capers, and fresh chives.
8. Arrange all varieties on a large platter, ensuring each sandwich is visually appealing with colors and textures balanced.
9. Serve immediately with lemon wedges and small forks and knives for proper Danish etiquette.