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Danish smørrebrød (open sandwiches) with remoulade

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Danish smørrebrød (open sandwiches) with remouladeI am very lucky to have travelled a lot throughout my life and love going to new places both to see and experience the sights but also the food. Of course it helps growing up in Europe where other countries are not that far away, but even now we manage to get around not too badly (in fact, we’re away right now – more on this trip will come in due course!). Now that I am writing this blog, traveling takes on an extra dimension of looking for inspiration of foodie things to recreate. Although despite getting a few ideas, I have been a bit slow in sharing much from our trip to Malaysia and Denmark in the summer. In fact Denmark hasn’t even had a look in, so it seemed about time to change that with these classic smørrebrød, or Danish open [faced] sandwiches as you might know them, served with Danish remoulade.

Danish smørrebrød (open sandwiches) with remouladeWhat are Danish smørrebrød (open sandwiches)?

One of the things we liked the most about these when we were in Denmark was getting a few and sharing them, so it seemed only right to give more than one option. Plus, I couldn’t decide which I most wanted to make. Smørrebrød are core to Danish cuisine, being a traditional lunch option. They are also being picked up in what is dubbed ‘new Nordic’ or ‘new Danish’ cooking with some twists on the classic toppings. We had some great meals in Denmark on our few days there, both a few smørrebrød lunches and some other tasty dishes both in restaurants and made by the friends we were visiting.

Nyhaven, Copenhagen - in Danish smørrebrød (open sandwiches) with remouladeMaking or sourcing rye bread

Rye bread is a core component of many meals, as you can see in these smørrebrød, but it’s sadly not that easy to get hold of here, or even in the UK when I was there. Yes you can get rye bread, but not Danish-style, so for these I made my own with this recipe. I was fairly pleased with how it turned out (you’ll have seen my progress making it last week if you follow me on instagram!). My only change was using loaf pans as I didn’t have the proper bread tin – I got two loaves rather than one large, and reduced the cooking time by about 15min to compensate. I would highly recommend making or getting some rye bread if you can for these. If you can’t make/get Danish then German pumpernickel is the closest alternative, but failing that another good bread would work.

rye bread for Danish smørrebrød (open sandwiches) with remouladeRemoulade: part of a love of pickles

One of the main reasons for sharing this recipe now is it’s foodie extravaganza time again and this month’s food holiday being celebrated is pickles. Danish love their pickles almost as much as rye bread and most smørrebrød will see a pickle of some kind in there somewhere. Pickles are also a key component to Danish remoulade which is a classic sauce served with many smørrebrød and other dishes, especially fish.

Remoulade is kind of like a Danish tartare sauce. Recipes vary greatly, but pretty much all start with mayonnaise as a base then have some form of pickle or sweet relish in there, often some other vegetables and/or herbs and something to make it slightly yellow – usually either a little curry powder or hard boiled egg yolk. I have made my own variation on the theme as I have described below which is nice and easy to make.

Danish smørrebrød (open sandwiches) with remouladeHow to make Danish smørrebrød (open sandwiches)

Putting together smørrebrød is really easy. Smørrebrød means buttered bread and that’s the base for all versions, then you top it as you wish with anything from meat to fish to salads. I have gone for two classics here, roast beef and smoked salmon, both topped with remoulade. In case you are interested, the roast beef version is often also topped with some crispy fried onions – these do taste great if you feel like making them but it also works well without (and is quicker), as I have here.

Danish smørrebrød (open sandwiches) with remouladeWhile smørrebrød are most typically eaten for lunch, they also make great appetizers. You can make them even more fitting by cutting the bread up a bit to make smaller bites. They are then kind of like the Danish answer to bruschetta (but the bread is better for you!). These ones have lovely contrasting colors if you are thinking about the aesthetics. Whatever your reason to make them, they are delicious, easy to prepare and fun to play around with different toppings. Whether that’s classic ones like these or whatever you come up with. Either way, give them a try and enjoy.

Danish smørrebrød (open sandwiches) with remoulade
Print Recipe
5 from 3 votes

Danish smørrebrød (open sandwiches) with remoulade

Danish smørrebrød (open sandwiches) come in many forms, but these are two common, and two favorite, toppings. Both delicious and easy.
Prep Time10 mins
Total Time10 mins
Course: Appetizer/Starter
Cuisine: Danish
Keyword: Danish remoulade, Danish sandwich, open sandwich
Servings: 2
Calories: 613kcal
Author: Caroline's Cooking

Ingredients

  • 4 slices Danish rye bread if available, or closest equivalent (eg pumpernickel)
  • 1/2 tbsp butter approx
  • 8 slices smoked salmon approx, depending on size
  • 8 slices roast beef approx, depending on size

For the remoulade

  • 1/4 cup mayonnaise 4tbsp
  • 1 tbsp cornichons finely chopped (pickled cucumber)
  • 1 tsp capers roughly chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp lemon juice
  • 1 tsp mustard Dijon
  • 1/8 tsp curry powder

To top (optional)

  • a few cornichons
  • a few slices of lemon
  • fresh parsley

Instructions

  • Lightly butter the slices of rye bread then lay the smoked salmon on half and roast beef on the the other half of the slices. If you are making appetizers, then cut the pieces of bread into approx 4 pieces each. Cut the salmon and beef accordingly to fit.
  • Mix together all the ingredients for the remoulade (mayonnaise, pickled cucumbers/cornichons, capers, parsley, lemon juice, mustard and curry powder). Spoon a little on top of each slice then top with some slices of cornichon and/or lemon and parsley as you wish.

Notes

Quantities are for 4 slices each of salmon and beef toppings, around enough for 2 people or multiple appetizers

Nutrition

Calories: 613kcal | Carbohydrates: 32g | Protein: 44g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 3048mg | Potassium: 559mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6.4% | Vitamin C: 65.3% | Calcium: 36.9% | Iron: 27.6%

Try these other Scandinavian dishes:

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month the theme is pickles since National Pickle Day is November 14th.

We hope you all enjoy our delicious pickled creations this month. Come back to see what we bring for you next month!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Pickled Posts…in alphabetical order of recipe title

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Comments

  2. First, your photos truly are beautiful! Second, how delicious your smorrebord look! Thank you for sharing your wonderful photos of Denmark, and for the choices, It is really hard to choose between roast beef or smoked salmon!

    Reply

    • Thanks Christine, that’s very kind! And I agree it’s hard to choose (which is why I had both 🙂 )

      Reply

  3. My exchange student from Denmark said eating the Danish sandwiches is so good and he does love pickles, everyday while here eating dill pickles. Your post was perfect to him and he hopes everyone will try them. A great selection by you. Thanks!!! He said the bread will be hard to find here in PA but we will try to find a dark bread and he can make them to share with his American friends.

    Reply

    • Thanks Wendy, the bread is very different and I can really see how you would miss it if you were used to it. It works so well in this dish too.

      Reply

  7. I love open sandwiches. Maybe because I am a monster when it comes to spreads. These look fantastic, Caroline. Thank you for sharing. 🙂 xx

    Reply

  8. I live in Copenhagen, so have eaten more smørrebrød than I can count 😀 They are delicious, aren’t they? I love both the options you have here, and I love adding fried onions on the roast beef one. Delicious 🙂

    Reply

  9. This pot has the perfect timing for me because I’m heading to Denmark for the first time next week! Your pictures are beautiful, and I love the dish as well. All the colors are so inviting. Happy FF, and have a delightful weekend! 😀

    Reply

    • Thanks, these toppings work so well on rye. Agree they’d be great for a party with the lovely colors.

      Reply

    • I’m glad it brings back tasty memories, we had some great food there as well. They’re great to try at home too!

      Reply


  13. What a great lunch option. I love open sandwiches, this looks so incredibly delicious

    Reply

  14. I love smørrebrød, it’s all about combining the right kinds of bread, toppings, pickles and other garnishes! Always delicious! We have a Scandi store and deli in central London where I’ve had some lovely smørrebrød!

    Reply

    • Thanks, and I agree! These are relatively traditional but there are so many options on toppings.

      Reply

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