--- title: "Smørrebrød: what it means in cooking — Tiny Plates" description: "Smørrebrød is the Danish open sandwich of buttered dark rye bread piled with herring, pork, egg or shrimp. See the classic toppings and how to build one." url: "https://www.tinyplates.dev/glossary/smorrebrod" --- # Smørrebrød Smørrebrød is the Danish open sandwich of buttered dark rye bread piled with herring, pork, egg or shrimp. See the classic toppings and how to build one. Also called Smorrebrod, Danish open sandwich, Smørbrød. Smørrebrød is the Danish open sandwich. A thin slice of dense dark rye bread is spread with butter or fat and covered with toppings such as pickled herring, roast pork, liver pâté, egg and shrimp, or roast beef. It is eaten with a knife and fork, usually for lunch. The name means "butter and bread". ## How to do it 1. Use thin slices of Danish-style rye bread (_rugbrød_), about 1 cm (⅜ inch) thick. 2. Spread butter all the way to the edges. It adds flavor and keeps the bread from getting soggy. 3. Add a lettuce leaf if the topping is wet. 4. Pile on the main topping generously. The bread should barely show. 5. Add a [garnish](https://www.tinyplates.dev/glossary/garnish) that adds crunch or sharpness: raw onion rings, fresh dill, cress, radish, crispy fried onions, or [pickled](https://www.tinyplates.dev/glossary/pickle) cucumber. 6. Serve right away, with a knife and fork. ## How to use it Classic pairings worth knowing: * Pickled herring with raw onion, capers and dill. * Sliced hard-boiled egg with small shrimp, mayonnaise and lemon. * Liver pâté with crisp bacon and sautéed mushrooms or pickled beets. * Roast pork with crackling and red cabbage. * Roast beef with remoulade, fried onions and horseradish. * Smoked or [cured](https://www.tinyplates.dev/glossary/cure) salmon with dill and lemon. Danes traditionally eat herring first, then other fish, then meat, and finally cheese. ## Common mistakes * Light bread. White bread cannot hold the toppings. * Skimping on butter. It is part of the dish, not optional. * Assembling far ahead. The bread softens. Prepare the toppings early and build each one just before serving. * Eating it with your hands. A full-size smørrebrød falls apart. ## In recipes Cut into small squares, smørrebrød becomes a [canapé](https://www.tinyplates.dev/glossary/canape). In Norway it is _smørbrød_. Swedish open sandwiches, _smörgåsar_, are related, and the Swedish [smörgåsbord](https://www.tinyplates.dev/glossary/smorgasbord) grew from the same tradition of bread and toppings. ## Smørrebrød recipes 6 recipes from the sites we collect. * [![](https://images.arla.com/recordid/DDF11EBD-68E7-4CA7-ADF6CE6D27D57FD6/smorrebrod.jpg?width=1300&height=525&mode=crop&crop=(0,116,0,-415)&format=webp)Smörrebrödwww.arla.se · 45 min](https://www.arla.se/recept/smorrebrod/) * [![](https://images.arla.com/recordid/5A7A1B98-D7D7-442E-9560D7584E55964D/smorrebrod-med-farskostkvarg.jpg?width=1300&height=525&mode=crop&format=webp)Smörrebröd med färskostkvargwww.arla.se · 30 min](https://www.arla.se/recept/smorrebrod-med-farskostkvarg/) * [![](https://images.arla.com/recordid/308015F0-AD07-42B8-9C13E7C1D91984CA/smorrebrod-med-stekt-spatta.jpg?width=1300&height=525&mode=crop&format=webp)Smörrebröd med stekt spättawww.arla.se · 30 min](https://www.arla.se/recept/smorrebrod-med-stekt-spatta/) * [![](https://images.arla.com/recordid/198144AF-9CD4-46CB-9E22303EB5843F13/smorrebrod-med-rostbiff-och-curryremoulad.jpg?width=1300&height=525&mode=crop&crop=(0,326,0,-205)&format=webp)Smörrebröd med rostbiff och curryremouladwww.arla.se · 20 min](https://www.arla.se/recept/smorrebrod-med-rostbiff-och-curryremoulad/) * [![](https://images.arla.com/recordid/3C945A2E-EF69-4E52-B46AABBB5D7EDF5A/macka-med-bockling.jpg?width=1300&height=525&mode=crop&format=webp)Macka med böcklingwww.arla.se · 20 min](https://www.arla.se/recept/macka-med-bockling/) * [![](https://images.arla.com/recordid/A90BA985-F61D-430D-B689FD954DABD5BD/panerad-rodspatta.jpg?width=1300&height=525&mode=crop&format=webp)Panerad rödspättawww.arla.se · 40 min](https://www.arla.se/recept/panerad-rodspatta/) ## Related terms * [SmörgåsbordA smörgåsbord is a Swedish buffet of herring, cured salmon, meatballs, cold cuts, salads and warm dishes, eaten in set rounds. See the order to eat it in.](https://www.tinyplates.dev/glossary/smorgasbord) * [CanapéA canapé is a small bite on a base of bread, cracker or pastry, served with drinks before dinner. Get ideas, timings and how much to make.](https://www.tinyplates.dev/glossary/canape) * [GarnishA garnish is a small edible finish added to a dish just before serving, such as herbs, citrus zest or toasted seeds, to add flavor, texture and color.](https://www.tinyplates.dev/glossary/garnish) * [CureTo cure is to preserve meat or fish with salt, often with sugar, nitrite or smoke. It draws out water and adds flavor, as in bacon and gravlax.](https://www.tinyplates.dev/glossary/cure) * [PickleTo pickle is to preserve food in an acidic liquid, either vinegar or a salty brine that ferments. Quick fridge pickles are ready in an hour or less.](https://www.tinyplates.dev/glossary/pickle) [More in dishes](https://www.tinyplates.dev/glossary/category/dishes)[Every term from A to Z](https://www.tinyplates.dev/glossary)