Smørrebrød is a traditional Danish open-faced sandwich of dense rye bread topped with smoked fish or meat. Cut into little squares and you’ve got yourself a fancy hor d'oeuvre! It’s very versatile so feel free to change up to toppings!
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Ingredients (2 servings)
2 slices Danish rye bread
100g smoked salmon
2 tbsp Greek yogurt
1-2 tbsp chopped chives
1/2 tsp lemon juice (optional)
-Salt, to taste
-Pepper, to taste
Combine Greek yogurt with half the chives and lemon juice. Season to taste with salt and pepper.
Cut rye bread into smaller squares.
Mash avocado and season to taste with salt and pepper. Spread a thin layer on each piece of bread.
Top each piece of bread with smoked salmon and a dollop of Greek yogurt sauce.
Garnish with more chopped chives. Enjoy!
Smørrebrød is traditionally topped with butter and ingredients like pickled and smoked fish, cured meat, eggs and fermented vegetables. I used smoked salmon and avocado (which is not traditional) but feel free to experiment and top it with whatever you like!
I cut them into smaller squares to make them into a cute appetizer. You can also leave the bread as is and eat it as a normal open-faced sandwich!