Smørrebrød translates literally to “butter-bread” and is a cornerstone of Danish lunch culture. These are intricate, beautifully composed open-faced sandwiches built on a base of dense, dark rye bread (rugbrød).

Prep Time	Cook Time	Serves
20 minutes	0 minutes	4 large pieces

Part A: Ingredients (General Base)

• Base: 4 slices Dark Danish Rye Bread (Rugbrød), Butter or Lard (for spreading).

Part B: Specific Topping Recipes (Choose 4)

Topping 1: Dyrlægens Natmad (Veterinarian’s Midnight Snack)

• Ingredients: 1 slice Liver Pâté (thickly sliced), 1 slice Salted Corned Beef, $1/4$ cup Beef Aspic (optional, gelatinous broth), Crispy Fried Onion rings, Parsley.
• Assembly: Spread butter on the rugbrød. Layer the liver pâté first, then the corned beef, followed by a smear of beef aspic. Top with fried onions and parsley.

Topping 2: Stjerneskud (Shooting Star)

• Ingredients: 1 piece Fried Fish Fillet (e.g., sole or cod), 1 piece Steamed Fish Fillet, 2 Tbsp Shrimp (small cooked), 1 Tbsp Mayonnaise, 1 slice Lemon, Dill sprigs.
• Assembly: Spread butter. Arrange the steamed fillet on one side and the fried fillet on the other. Pile the small shrimp on top, dress with a dollop of mayonnaise, and garnish dramatically with lemon and dill.

Topping 3: Roast Beef with Remoulade

• Ingredients: 3-4 thin slices Roast Beef, 2 Tbsp Remoulade Sauce (tangy, mustard/curry mayo), Crispy Fried Onion rings, Pickled Horseradish shavings (or grated fresh).
• Assembly: Spread butter. Layer the cold roast beef slices. Top generously with remoulade, followed by fried onions and sharp horseradish.

Topping 4: Kartoffel (Potato)

• Ingredients: 2 medium Potatoes (boiled, sliced, and cooled), 2 Tbsp Mayonnaise, 1 Tbsp Sliced Radishes, Sliced Chives, Salt, and Pepper.
• Assembly: Spread butter/lard. Arrange the cooled potato slices. Dress with mayonnaise, salt, pepper, and top with sliced radishes and chives.