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.
- Combine the red onion and vinegar in a bowl. Leave to pickle for 20 mins.
- 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.
- To serve, sprinkle with the cornichons and season with sea salt and black pepper.
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