Smørrebrød

Instructions

1. 1

   Pat the rye bread slices completely dry with paper towels and lay them flat on a clean work surface.

2. 2

   Spread a thin, even layer of softened butter across each slice of rye bread, covering it completely to prevent sogginess—this layer should be about 1/8 inch (3 mm) thick.

3. 3

   For the first two open-faced sandwiches, spread 1 tablespoon (15 ml) of mayonnaise over the buttered bread, then arrange smoked salmon in slightly overlapping layers and top with thinly sliced red onion and fresh dill.

4. 4

   For the next two sandwiches, spread remoulade sauce over the butter and layer the ham, then arrange cheese slices on top, followed by overlapping cucumber slices, and finish with chopped parsley.

5. 5

   For the remaining sandwiches, spread liver pâté thinly over the buttered bread, then arrange hard-boiled egg slices in an overlapping pattern and garnish with salt, pepper, and fresh dill.

6. 6

   On the final two pieces of bread, spread mayonnaise and arrange the cooked shrimp in a circular pattern, placing a small lettuce leaf underneath each shrimp for color and texture contrast.

7. 7

   Arrange all prepared smørrebrød on a serving platter or individual plates, ensuring each sandwich displays its toppings prominently and is immediately ready to eat.

8. 8

   Serve immediately with lemon wedges on the side and encourage diners to eat with knife and fork, cutting each sandwich into quarters.