Smoked Salmon Smørrebrød

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I've been making smørrebrød since a trip to Copenhagen where I stood at the counter of a tiny bakery watching them assemble each slice with surgical precision. The smoked salmon version always wins my vote — the brine from the fish, the sharpness of dill, the way the butter melts into the rye before you even take your first bite.

What keeps me coming back is how little work it actually takes once I have the components ready. A quick pickled cucumber, a dollop of remoulade, and some thin-sliced salmon layered on a thick piece of rugbrød creates something that tastes like I spent an hour at a counter but really took maybe fifteen minutes to build.

The trick is slicing your salmon against the grain after it comes out of the package — it makes every bite more tender. And don't skimp on the butter; this sandwich needs it to keep the bread from going stale too quickly. I usually make a small batch at a time and eat one while assembling the rest, which may or may not be considered cheating.

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Prep Time 10

Cook Time 2

Total Time 12

Servings: 4 servings

Course: sandwich

Cuisine: American

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

For the Smørrebrød

4 slices dark rye bread rugbrød, about ½-inch thick
6 oz smoked salmon thinly sliced
2 tbsp unsalted butter softened
1 medium cucumber
3 tbsp remoulade or aioli
fresh dill sprigs
red onion very thinly sliced
lemon wedges for serving

For the Quick Pickled Cucumber

½ cucumber peeled and cut into matchsticks
2 tbsp white wine vinegar
1 tsp sugar
½ tsp kosher salt
pinch of black pepper

Method

Make the quick pickle: Toss the cucumber matchsticks with white wine vinegar, sugar, salt, and pepper in a small bowl. Set aside for at least 5 minutes while you prepare the rest — they'll be ready when you are.
Cut your rye bread into rectangles or keep as-is if using thick slices. Lightly toast each slice for about 1 minute per side until golden but still chewy inside.
Spread a generous layer of softened butter on one side of each warm slice. The butter should melt slightly from the heat — this is crucial and makes all the difference.
On top of the butter, add a spoonful of remoulade or aioli to create a moisture barrier that keeps the bread from getting soggy too fast.
Layer the smoked salmon over the spread, draping it so there are some folds for texture. If your salmon slices are wider than your bread, fold them neatly in half lengthwise first.
Add a few matchsticks of pickled cucumber and a scattering of thinly sliced red onion. The contrast between the cool cucumber and rich salmon is what makes this work.
Finish with fresh dill sprigs pressed gently into the top so they stick to the butter. Serve immediately with lemon wedges on the side for squeezing over just before eating.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 16gFat: 22gSaturated Fat: 7gCholesterol: 45mgSodium: 920mgPotassium: 280mgFiber: 4gSugar: 3gVitamin A: 12IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

Storage: Keep assembled smørrebrød covered with plastic wrap in the fridge for up to one day — they're best eaten within hours but still good overnight. For longer storage, keep components separate and assemble just before serving.

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