Copenhagen Smørrebrød: Pickled Herring, Dill Cream & Crisp Radish

⏱ 25 min · Serves 4

A proper Danish open sandwich — dark, dense rye bread slathered with butter, piled with silky pickled herring, a cool dill-and-caper cream, quick-pickled red onion and peppery radish. Ten minutes of assembly for something that tastes like a harbourside lunch in Nyhavn.

Per serving: 420 kcal · 22.0g protein · 29.0g carbs · 24.0g fat

Ingredients

• 4 slices dense Danish rye bread (rugbrød), about 1cm thick
• 40g salted butter, soft
• 300g pickled herring fillets (matjes or sild), drained and cut into 3cm pieces
• 1 small red onion, very thinly sliced
• 3 tbsp white wine vinegar
• 1 tsp caster sugar
• 150g sour cream or crème fraîche
• 2 tbsp capers, drained and roughly chopped
• 1 tbsp Dijon mustard
• 1 small bunch fresh dill (about 15g), finely chopped, plus sprigs to finish
• 4 radishes, thinly sliced
• 2 hard-boiled eggs, quartered (optional)
• Squeeze of lemon
• Flaky sea salt and cracked black pepper

Method

1. Put the sliced red onion in a small bowl with the vinegar, sugar and a pinch of salt. Scrunch with your fingers and leave to quick-pickle for 15 minutes, stirring once or twice.
2. Meanwhile, stir together the sour cream, capers, Dijon, most of the chopped dill, a squeeze of lemon and plenty of black pepper. Taste — it should be sharp and herby.
3. Pat the herring pieces dry on kitchen paper so they don't make the bread soggy.
4. Butter the rye bread generously right to the edges — this is non-negotiable in Denmark, it keeps the base crisp.
5. Spoon the dill cream over each slice, then lay the herring on top, slightly overlapping.
6. Drain the pickled onion and scatter over with the radish slices. Add egg quarters if using.
7. Finish with dill sprigs, flaky salt, a grind of pepper and a final squeeze of lemon. Eat with a knife and fork, ideally with cold beer and a shot of aquavit.