The Great Dane

These little works of art are Danish Smørrebrøds; open sandwiches using thin slices of dense rye bread and a combination of toppings – the choice is really all yours! Traditional toppings include smoked fish, boiled eggs and meat slices but this sandwich gives you an opportunity to be creative with what you choose to serve. I had lots of fun arranging the toppings of my Smørrebrøds into my own masterpiece, so much so I (and my bank balance) had to reign myself in to making only two types. If you’re planning a lunch with friends any time soon, the Smørrebrød would certainly be a showstopper to impress!


For the Avocado & Egg:
Sliced Rye Bread
2 tbsp Natural Yoghurt
1 Avocado
1 Egg
Cracked Pepper
2 Radishes, thinly sliced

For the Smoked Salmon:
Smoked Salmon
3 tbsp Sour Cream
2 tsp Horseradish Sauce
2 Radishes, thinly sliced
Lemon Juice
1 tsp Dill

For the Avocado and Egg:

  1. Spread an equal layer of natural yoghurt over the rye bread, 1 tbsp per slice.
  2. Boil the egg for 5mins and 30 secs, transfer to a bowl of cold water and peel the egg. Cut the egg down the middle lengthways.
  3. Apply the avocado to the bread either in slices or slightly mashed by using the back of a fork.
  4. Finish with one half of the egg for each slice, cracked pepper and the slices of radish.

For the Smoked Salmon:

  1. Stir the sour cream, horseradish sauce, lemon juice and dill together in a bowl.
  2. Spread an even layer of the sour cream mix over the 2 slices of rye bread and layer the salmon – I used 2 slices per rye.
  3. Finish with cracked pepper, radishes and a sprinkle of parsley.

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