Danish Smørrebrød
Open-faced sandwiches using leftover meats, fish, or vegetables on dense rye bread.
Ingredients
- 4 slices dense rye bread
- butter
- leftover roast beef, salmon, or hard-boiled eggs
- pickles
- fresh dill or chives
- horseradish or mustard
Instructions
- 1
Butter each slice of bread generously.
- 2
Layer with your chosen leftover protein.
- 3
Top with pickles, herbs, and a dab of mustard or horseradish.
- 4
Serve immediately.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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