Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Danish open-faced rye sandwich recipe

Danish open-faced rye sandwich recipe

4 ratings

The Scandinavians are famous for their open-faced rye sandwiches (known as smørrebrød) – just one mouthful of this Danish recipe and you’ll understand why. Pickled red onions and cornichons cut through the creaminess of mayo and hard-boiled egg, while cooked beetroot adds a welcome sweetness. Try this sophisticated sandwich recipe, it's an absolute masterpiece. See method

  • Serves 4
  • 25 mins to prepare
  • 406 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 1/2 red onion, very thinly sliced
  • 1 tbsp red wine vinegar
  • 10g salted butter
  • 8 slices rye bread
  • 4 tbsp mayonnaise
  • 2 medium cooked beetroot, thinly sliced
  • 2 radishes, thinly sliced
  • 4 hard-boiled eggs, peeled and quartered
  • small handful fresh dill
  • 16 pickled cornichons, diced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1695kj
    406kcal     20%

  • Fat

    20g 29%

  • Saturates

    4g 19%

  • Sugars

    7g 8%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 37.8g Protein 12.9g Fibre 10.4g

Method

  1. Combine the red onion and vinegar in a bowl. Leave to pickle for 20 mins.
  2. Meanwhile, spread a thin layer of butter on one side of the bread slices, then divide the mayonnaise between them. Arrange the beetroot, radishes, hard-boiled eggs, pickled red onion and dill fronds on top of the bread.
  3. To serve, sprinkle with the cornichons and season with sea salt and black pepper.

See more Lunch recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.