Danish Open-Faced Sandwiches (Smørrebrød)
Serves 4
Ingredients
Method
8 Danish Rye Bread
Butter
200 g. Pickled Herring
4 Hard-boiled Eggs, Sliced
200 g. Roast Beef, Thinly Sliced
4 Radishes, Thinly Sliced
Fresh Dill for Garnish
Butter each slice of rye bread.
Arrange the ingredients for each type of sandwich:
For a herring sandwich, place slices of pickled herring on the bread, then top with slices of hard-boiled egg and garnish with fresh dill.
For a roast beef sandwich, place slices of roast beef on the bread, then top with thinly sliced radishes.
Serve the sandwiches open-faced.