Smørrebrød, the open sandwich, explained
What it is
Smørrebrød (literally butter-and-bread) is an open sandwich built on rugbrød, Denmark's dense sourdough rye. It ranges from a simple weekday lunch to elaborate restaurant versions that are almost architectural. It is the cornerstone of the Danish lunch table.
Classic toppings
The traditional ones every Dane knows: pickled herring (sild), roast beef with remoulade and crispy onions, breaded plaice with prawns and lemon, liver pâté (leverpostej), prawns (rejer) with mayonnaise, and egg with tomato. Each has an accepted set of garnishes, this is not a build-your-own free-for-all.
The etiquette
There is an unspoken order: herring first, then fish, then meat, then cheese, eaten with a knife and fork, never by hand. At a proper lunch it is washed down with beer and the occasional snaps. You do not stack multiple pieces at once, take one at a time.
Where to try it
Any supermarket sells the components for a home lunch. For the full experience, a traditional lunch restaurant (frokostrestaurant) in Copenhagen does the classics properly. See the Danish food guide for more.
Common questions
What is smorrebrod?
A Danish open-faced sandwich on dense rye bread (rugbrod), topped with things like herring, roast beef or prawns, eaten with a knife and fork.
How do you eat smorrebrod?
One piece at a time with cutlery, traditionally in the order fish then meat then cheese.
Is smorrebrod lunch or dinner?
Lunch. It is the classic Danish midday meal, not a snack or dinner.