Smørrebrød is more of an art than a recipe, representing the Danish culinary aesthetic of presenting food beautifully. It is built upon a single slice of dense, dark sourdough rye bread (rugbrød) and topped with generous, thoughtful combinations of ingredients.

Prep Time	Cook Time	Serves
15 minutes	N/A	Variable (per sandwich)

Part A: Ingredients (A Typical Combination)

• Base: 4 slices Dark Rye Bread (Rugbrød), buttered.

1. Roast Beef and Remoulade

• Topping: Thinly sliced Roast Beef.
• Sauce: Danish Remoulade (a creamy, bright yellow sauce with diced pickles).
• Garnish: Crispy Fried Onions, Horseradish shavings.

2. Cured Salmon (Laks)

• Topping: Thinly sliced Cured Salmon (Gravlax or smoked salmon).
• Sauce: Cream Cheese or Dill Mayonnaise.
• Garnish: Fresh Dill, Red Onion rings, Lemon slices.

Part B: Instructions

Step 1: Prep the Base

1. Use a sturdy, cold slice of Rugbrød (Danish rye bread). It is essential that the bread is firm enough to support the toppings.
2. Butter the bread thinly, edge to edge.

Step 2: Layering the Salmon Smørrebrød

1. Spread a layer of cream cheese or dill mayonnaise on the buttered rye bread.
2. Arrange the slices of cured salmon artfully, perhaps slightly folded or rolled.
3. Add thin rings of red onion and a small, neat pile of fresh dill.
4. Place a lemon slice on the side for squeezing.

Step 3: Layering the Roast Beef Smørrebrød

1. Spread a thin layer of Danish Remoulade (or horseradish mayonnaise) over the buttered rye bread.
2. Layer the roast beef slices on top, folding them slightly for height and visual appeal.
3. Add a small mound of freshly grated horseradish and sprinkle the top generously with crispy fried onions.

Step 4: Presentation and Service

• The key to Smørrebrød is that the toppings should dominate, completely covering the bread, and the colors and textures should be aesthetically pleasing.
• Serve immediately on a flat plate, eaten with a knife and fork.