🐟 Smørrebrød with Pickled Herring
Smørrebrød with herring is a classic Danish open sandwich: a slice of dense rye bread topped with pieces of pickled herring, thin rings of raw onion, a spoon of sour cream and fresh dill. It is briny, tangy and slightly sweet, with a hearty, chewy base. It is eaten with a knife and fork, typically at lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 slices rye bread (about 100 g)
- 120 g pickled herring, drained
- ½ small red onion, thinly sliced
- 40 g sour cream
- Fresh dill sprigs
- Black pepper
Method
- Lay the rye bread slices on a board.
- Spread a thin layer of sour cream over each slice.
- Arrange the herring pieces on top.
- Add onion rings and dill, season with pepper and serve.
How to make it lighter
- Use one slice of bread per serving and add extra onion and dill for volume.
- Choose light sour cream or use only a thin layer.
- Herring in a sweet marinade adds sugar — drain it well before topping.
History
Open sandwiches on rye bread have long been part of Danish lunch culture, and herring is one of the most traditional toppings. Elaborate smørrebrød is often said to have become a Copenhagen restaurant speciality in the late 19th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →