Pickled Herring Smørrebrød (Danish Open-Faced Sandwich) Recipe

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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 Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

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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.

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Nutrition Facts (per serving)
303 Calories
17g Fat
25g Carbs
14g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 303
% Daily Value*
Total Fat 17g 21%
Saturated Fat 3g 16%
Cholesterol 15mg 5%
Sodium 898mg 39%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 16%
Total Sugars 7g
Protein 14g
Vitamin C 1mg 5%
Calcium 75mg 6%
Iron 2mg 11%
Potassium 214mg 5%
*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.)