Name: Smorrebrod
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; Soft butter; Nordic dill and horseradish sauce; Smoked salmon (a few slices per serving); Sliced cucumber; Red onion and capers (optional); Dill for garnish; Soft butter; 1 large boiled potato, sliced; 1 hard-boiled egg, sliced; Greens of choice; Salt and pepper to taste; Mustard (optional); 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

The story of this preparation

I made this when I baked the traditional Danish bread, rugbrod. It's a meal that lets you be creative with toppings which I like.

My great-grandmother was Danish so I discovered this dish while looking into Danish foods.

What this moment held

Moment

Return to tradition

Why this version matters

First time making it

Recipe snapshot

Servings: 4
Prep time: 45 minutes
Cook time: 15 minutes

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
Soft butter
Nordic dill and horseradish sauce
Smoked salmon (a few slices per serving)
Sliced cucumber
Red onion and capers (optional)
Dill for garnish
Soft butter
1 large boiled potato, sliced
1 hard-boiled egg, sliced
Greens of choice
Salt and pepper to taste
Mustard (optional)
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

Directions

Beet and Chickpea Smørrebrød

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.
Beet and Chickpea Smørrebrød

Spread butter and goat cheese on a slice of rugbrød (Danish rye bread). Top with smashed chickpeas.
Beet and Chickpea Smørrebrød

Arrange the roasted beet slices and cucumber on top and red onion if using.
Beet and Chickpea Smørrebrød

Garnish with dill.
Smoked Salmon Smørrebrød with Nordic Dill and Horseradish Sauce

Spread butter and Nordic dill and horseradish sauce on a slice of rugbrød (Danish rye bread).
Smoked Salmon Smørrebrød with Nordic Dill and Horseradish Sauce

Layer the smoked salmon on top of the buttered bread.
Smoked Salmon Smørrebrød with Nordic Dill and Horseradish Sauce

Add the fresh cucumber slices.
Smoked Salmon Smørrebrød with Nordic Dill and Horseradish Sauce

Optionally, add capers and red onion for an extra burst of flavor.
Smoked Salmon Smørrebrød with Nordic Dill and Horseradish Sauce

Garnish with dill.
Potato and Egg Smørrebrød

Spread butter on a slice of rugbrød (Danish rye bread).
Potato and Egg Smørrebrød

Add lettuce, arugula, spinach, or other fresh greens.
Potato and Egg Smørrebrød

Layer the sliced potatoes and boiled eggs on the bread.
Potato and Egg Smørrebrød

Season with salt and pepper.
Potato and Egg Smørrebrød

Optionally, add a drizzle of mustard or Nordic dill and horseradish sauce.
Nordic Dill and Horseradish Sauce

In a small bowl, combine the sour cream and yogurt.
Nordic Dill and Horseradish Sauce

Stir in the fresh dill and horseradish.
Nordic Dill and Horseradish Sauce

Season with salt and pepper.

Remember next time

Balance richness, freshness, salt, and texture while layering each open-faced sandwich.