Smørrebrød with Herring and Pickled Onions

DanishSnack

Recipe Story

origins & traditions

This classic Danish smørrebrød showcases the art of simple yet refined open-faced sandwich making that Denmark is famous for. Built on a foundation of hearty rye bread, it features succulent marinated herring fillets that bring the taste of the sea to your palate. The pickled red onions add a sharp, tangy contrast that cuts through the richness of the fish, while fresh dill provides an aromatic freshness that ties everything together. Traditionally served as a snack or light meal, this dish embodies the Danish philosophy of hygge - creating comfort through quality ingredients and thoughtful preparation. The combination of textures from the dense bread, tender fish, and crisp onions creates a satisfying eating experience that has been enjoyed across Scandinavia for generations. Whether served at a casual gathering or as part of a traditional smørrebrød buffet, this recipe delivers authentic Danish flavor in every bite.

Instructions

step by step

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Place the rye bread slices on a clean work surface or serving platter.
Spread a thin layer of butter evenly across each slice of bread, covering to the edges.
Drain the herring fillets and pat them dry with paper towels to remove excess moisture.
Arrange 2-3 herring fillets on each buttered bread slice, positioning them attractively.
Drain the pickled red onions and distribute them evenly over the herring on each slice.
Finely chop the fresh dill and sprinkle generously over each open-faced sandwich.
Add a small dollop of sour cream on top of each sandwich if desired.
Season with freshly ground black pepper to taste.
Garnish with a lemon wedge on the side of each serving.
Serve immediately at room temperature or slightly chilled.

Smørrebrød with Herring and Pickled Onions

4.2 (50)

Traditional Danish open-faced sandwich featuring marinated herring, tangy pickled red onions, and fresh dill on dense rye bread. A quintessential Nordic snack perfect for any time of day.

easy

20 min

4 servings

Ingredients

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Base

4 slices Bread, rye bread, cut thick
4 tablespoons Butter, softened

Main

300 grams Tuna, pickled herring fillets, drained

Toppings

1 pieces Onions, red onion, thinly sliced and pickled
4 tablespoons Dill, fresh, chopped
4 tablespoons Sour Cream, for topping (optional)

Garnish

1 pieces Lemon, cut into wedges

Seasoning

1/2 teaspoons Black Pepper, freshly ground

Pickling

3 tablespoons Vinegar White, for pickling onions
1/4 teaspoons Salt, for pickling

Chef Tips

expert advice

•For the most authentic experience, use traditional Danish rugbrød (dark rye bread), which can be found at Scandinavian specialty stores or bakeries.

•If unavailable, any dense, whole grain rye bread will work well.

•The herring should be pickled or marinated herring fillets, not raw - look for them in jars at Scandinavian markets or well-stocked supermarkets.

•Quick-pickle your own red onions for best results: thinly slice red onions and soak in a mixture of white vinegar, sugar, and salt for at least 30 minutes.

•The butter layer is essential - it creates a moisture barrier that prevents the bread from becoming soggy.

•Some prefer to add a drizzle of aquavit-infused cream for extra Danish authenticity.

Variations & Substitutions

make it your own

•For variation, try adding thinly sliced cucumber, hard-boiled egg slices, or capers.

Serving & Pairings

what goes well

•This dish pairs beautifully with a cold Danish beer or aquavit.

Storage & Reheating

keeping it fresh

Storage

Store components separately in the refrigerator. Keep herring in its original brine or transfer to an airtight container for up to 5 days. Pickled onions can be stored in their pickling liquid in a sealed jar for up to 2 weeks. Fresh dill should be wrapped in damp paper towels and stored in a plastic bag for up to 3 days. Assemble sandwiches just before serving to maintain bread texture.

Reheating

This dish is best served fresh and should not be reheated. If ingredients have been refrigerated, allow them to come to room temperature for 15-20 minutes before assembling to enhance flavors.