Smorrebrod

Ingredients · 2 servings

• 2 sliceDense rye bread, sliced
• 20 gButter, softened
• 120 gPickled herring, drained
• 2Egg, boiled
• 4 gDill, chopped (to serve)
• 30 gRed onion, thinly sliced
• 1 gBlack pepper, freshly ground (to serve)

Equipment

stovetop, knife, cutting board, saucepan, bowl, spoon, serving plates, butter knife, fork

Instructions

1. 1
   Gather Ingredients

   Gather bread, butter, herring, egg, dill, onion, pepper, plus a knife, board, saucepan, bowl, spoon, and serving plates. · 3 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Boil Egg

   Boil the eggs for 9 minutes, then cool them in cold water until easy to handle and peel. · 11 min

   What to look for: Egg shells are cool enough to touch and crack cleanly.

3. 3
   Prepare Toppings

   Slice red onion very thinly, chop dill, peel the eggs, and cut them into neat rounds for clean layering. · 4 min

   What to look for: Onion is wispy, dill is fine, and egg rounds hold their shape.

4. 4
   Butter Rye

   Spread butter to the edges of each rye slice so the crumb stays sealed under the herring. · 2 min

   What to look for: Each slice has an even glossy layer of butter.

5. 5
   Arrange Herring

   Arrange pickled herring over the buttered bread, leaving a border so each piece can be lifted neatly. · 2 min

   What to look for: Herring covers the center while the rye edge remains visible.

6. 6
   Serve Smorrebrod

   Serve the smorrebrod at once, topped with egg rounds, red onion, dill, and black pepper while the rye stays firm. · 1 min

   What to look for: The sandwich looks layered, fresh, and ready to eat with knife and fork.