Three Smorrebrod Variations: A Creative Take on Danish Open-Faced Sandwiches

The freedom to create is what I love most about cooking, and this dish is an invitation to play with flavors, textures, and traditions. Smørrebrød is a Danish classic, an open-faced sandwich built on a tangy foundation of rugbrød (dense, dark rye bread). Although it's a Danish tradition, how you make smørrebrød is up to you. It can be as traditional or inventive as you want, as almost all dishes can be. Pickled herring, meats, and cheeses reflect the classic approach, but there are endless combinations to explore.

The beauty of smørrebrød lies in its flexibility. Don't worry about the rugbrød part. Any good bread will work! The key is balance: contrasting textures, vibrant flavors, thoughtful layering, and a mix of colors. Take what you have and turn it into something delicious. A well-made dish is a story shaped by history, personal taste, and some improvisation.

Today, I’m sharing three variations I made, including two vegetarian ones, along with a bright dill and horseradish cream sauce to tie them together. Use it as is, adjust it to your liking, or leave it out completely. The best meals are the ones that feel like your own.

Beet and Chickpea Smorrebrod

Beets reward an open mind. The more I cook with them, the more I appreciate their sweet earthiness. In this smørrebrød, they take center stage with tangy goat cheese and chunky chickpeas. Dill and cucumber bring a fresh contrast. If you’ve ever been on the fence about beets, consider this an invitation to rethink them!

Ingredients:

• 2 small roasted beets, peeled and sliced
• 1/2 cup cooked chickpeas (or canned, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp lemon juice
• Soft butter
• Salt and pepper to taste
• 2-3 tbsp goat cheese
• Sliced cucumber
• Red onion (optional)
• Dill for garnish

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher. Add olive oil, lemon juice, salt, and pepper. The chickpeas should be slightly chunky, not a smooth puree.
2. Spread butter and goat cheese on a slice of rugbrød (Danish rye bread). Top with smashed chickpeas.
3. Arrange the roasted beet slices and cucumber on top and red onion (if using).
4. Garnish with dill.

Smoked Salmon Smorrebrod with Nordic Dill and Horseradish Sauce

Smoked salmon on bread is a classic in many traditions, from Danish smørrebrød to the ever-popular bagel and lox. Here, it shines with fresh cucumber and a creamy dill-horseradish sauce. The delicate salmon, fresh cucumber, and creamy sauce are perfect for a light meal.

Ingredients:

• Soft butter
• Nordic dill and horseradish sauce (see recipe below)
• Smoked salmon (a few slices per serving)
• Sliced cucumber
• Red onion and capers (optional)
• Dill for garnish

Instructions:

1. Spread butter and Nordic dill and horseradish sauce (see recipe below) on a slice of rugbrød (Danish rye bread).
2. Layer the smoked salmon on top of the buttered bread.
3. Add the fresh cucumber slices.
4. Optionally, add capers and red onion for an extra burst of flavor.
5. Garnish with dill.

Potato and Egg Smorrebrod

For a comforting smørrebrød, the potato and egg variation delivers. Soft potatoes and an egg cooked to your liking come together for a dish that’s simple but satisfying. It’s a reminder that some of the best meals come from humble ingredients, thoughtfully prepared.

Ingredients:

• Soft butter
• 1 large boiled potato, sliced
• 1 hard-boiled egg, sliced
• Greens of choice
• Salt and pepper to taste
• Mustard (optional)

Instructions:

1. Spread butter on a slice of rugbrød (Danish rye bread).
2. Add lettuce, arugula, spinach, or other fresh greens.
3. Layer the sliced potatoes and boiled eggs on the bread.
4. Season with salt and pepper.
5. Optionally, add a drizzle of mustard or Nordic dill and horseradish sauce.

Nordic Dill and Horseradish Sauce

I love how the familiar ingredients—sour cream, horseradish, and dill—appear in cuisines I’m connected to, like Eastern European cooking. It’s comforting to recognize flavors, no matter where they come from. This creamy sauce pairs perfectly with any of the smørrebrød variations, adding a tangy, rich flavor.

Ingredients:

• 2 tbsp sour cream
• 2 tbsp plain yogurt
• 1 tbsp finely chopped fresh dill
• 1 tbsp horseradish (adjust to taste)
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the sour cream and yogurt.
2. Stir in the fresh dill and horseradish.
3. Season with salt and pepper.