It doesn’t get much more traditional in Danish culture than smørrebrød (literally meaning “buttered bread”). These open-faced sandwiches are typically served on rye sourdough bread with a variety of seafood, meat, vegetables, and condiments.
Smørrebrød is often enjoyed with a cold local beer or a shot of snaps (aquavit), making it a staple of Danish dining culture.
One popular option is the “Shooting Star,” made with butter-fried white bread, steamed white fish, fried white fish, shrimp, a dollop of mayo, red caviar or lumpfish roe, and a slice of lemon.
Another must-try is “Sun over Gudhjem,” featuring smoked herring, egg yolk, radish, and chives. This dish originates from the island of Bornholm and is a favorite among locals.
The “Veterinarian’s Midnight Snack” is another delicious choice. It consists of butter- or duck fat-coated rye bread topped with liver pâté, salt beef, aspic, and red onion rings.
Other toppings you might find include fried herring, homemade chicken salad, smoked venison with scrambled eggs, homemade sausage, old cheese with onions and gravy, smoked salmon, smoked eel with scrambled eggs, and fish fillet with Danish remoulade.
There are a few rules to remember when enjoying smørrebrød. First, always eat herring first, followed by other fish, then meat, and finally cheese.
Use a knife and fork instead of your hands, and toast frequently. When toasting (Skål!), make sure to clink everyone’s glasses while maintaining eye contact before taking a sip.
For a traditional smørrebrød experience in Copenhagen, check out Peter Liep’s House, Orangeriet, Tivolihallen, Aamanns, and Restaurant Kronborg.
Whether spending a weekend in Copenhagen or longer, you won’t want to miss out on this delicious Danish meal!
