Danish open-faced rye sandwich recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1695kJ 406.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 37.8gProtein 12.9gFibre 10.4g
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- 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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