Pickled Herring Smørrebrød (Danish Open-Faced Sandwich) Recipe

By
Emilia Morano-Williams
Emilia Morano-Williams
Emilia Morano-Williams keeps up with all things food, beverage, hospitality, and retail for Stylus, a consumer trends service.
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Updated August 29, 2018
20141201-smorrebrod-herring-vicky-wasik-3.jpg
Photograph: Vicky Wasik

This classic Danish open-faced sandwich features pickled herring with rich butter and dense, tangy sourdough rye bread.

Note: If you cannot access rugbrød, substitute bread with a dark, whole grain rye.

Recipe Details

Pickled Herring Smørrebrød (Danish Open-Faced Sandwich) Recipe

Active 5 mins
Total 5 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • 1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick

  • 1/2 teaspoon unsalted butter, slightly softened

  • 5 pieces jarred pickled herring

  • Thinly sliced red onion, for garnish

  • 1 tablespoon dill, roughly chopped

Directions

  1. If not already trimmed, cut rye bread to a 3- by 5-inch rectangle.

  2. Spread butter evenly all over top side of bread.

  3. Arrange pickled herring on butter, covering the surface evenly. Tuck red onion between the pieces of herring and garnish with chopped dill. Serve right away.

This Recipe Appears In

Nutrition Facts (per serving)
307Calories
17gFat
26gCarbs
14gProtein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories307
% Daily Value*
Total Fat 17g21%
Saturated Fat 3g16%
Cholesterol 15mg5%
Sodium 898mg39%
Total Carbohydrate 26g9%
Dietary Fiber 5g16%
Total Sugars 7g
Protein 14g
Vitamin C 1mg7%
Calcium 77mg6%
Iron 2mg11%
Potassium 229mg5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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