Smørrebrød is a traditional open-faced sandwich consisting of buttered rye bread that is topped with numerous ingredients and typically accompanied by vegetables, herbs, and salads. Toppings include ingredients such as cold cuts of meat, cheeses, spreads, meatballs, caviar, and condiments such as mayonnaise.
This sandwich was invented in the 19th century by Scandinavian agricultural workers who would pack a variety of open-faced sandwiches for lunch–often made with leftovers from the previous night–in order to provide them with energy during the long working hours.
VARIATIONS OF Smørrebrød
MOST ICONIC Smørrebrød
View moreThe epitome of a cozy Sunday breakfast in Denmark is a crispy sweet treat known as Danish pastry. It is made with laminated dough, where the dough is repeatedly covered with butter and folded over itself. The result is a creation that is quite similar to puff pastry.
The dough is shaped into different forms and filled with flavorful, creamy fillings. Traditional fruit fillings such as apple and raspberry, vanilla custard, and almond paste are Danish favorites, but due to its popularity, the fillings are usually region-specific.
MOST ICONIC Wienerbrød
This famous snack is often referred to as the rød pølser, and it is the most common fast food eaten in Denmark. In fact, nothing is considered to be more Danish than eating freshly prepared pølser followed by a refreshing bottle of beer.
It consists of a traditional Danish sausage served in a bun and is held to be a sort of a gourmet hot dog. The original pølser is distinguished by its unusual red color and is traditionally made with pure pork. The first pølser originated around 1921.
MOST ICONIC Pølser
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Stegt flæsk is a quintessential Danish dish which consists of fried, grilled, or oven-roasted pork belly. Thick and crispy pork belly slices are traditionally served alongside boiled potatoes and a flavorful parsley sauce. The dish originally appeared in the 19th century, and since then it has become one of the most popular Danish dishes, usually enjoyed as a common everyday meal.
MOST ICONIC Stegt flæsk
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Rødkål is a Danish dish consisting of shredded red cabbage that is shortly simmered with red currant juice, vinegar, sugar, and various spices. Quick and easy to prepare, this dish is often enriched with other ingredients such as plain or duck butter and shredded apples.
It is one of the most common Danish dishes consumed throughout the year, but also an indispensable part of traditional Christmas feasts when it is usually served as an accompaniment to roasted meat dishes.
MOST ICONIC Rødkål
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The combination of tender smoked eel and buttery scrambled eggs is a popular breakfast and lunch option in Denmark and Sweden. The combination is either served individually or as a topping on traditional, open-faced smørrebrød sandwiches.
The dish is often accompanied by salads and seasoned with fresh herbs and lemon. Healthy, nutritious, and easily prepared, it is a common restaurant staple and a popular home-cooked dish.
MOST ICONIC Røget ål med røræg
This Danish sandwich consists of a bun that is filled with thinly sliced flæskesteg—a traditional pork roast with a crispy rind. It is usually complemented by braised red cabbage, pickles, mustard, ketchup, or mayonnaise. Flæskestegssandwich is a popular street food item that is often served at traditional hot dog stands and fast food establishments.
MOST ICONIC Flæskestegssandwich
Stjerneskud is a popular Danish type of open-faced sandwich, part of the traditional Danish cuisine known as "smørrebrød." The dish typically consists of a buttered piece of rye bread topped with various kinds of seafood.
Commonly, it features steamed and breaded plaice fillets, with fish like salmon, and shrimp. Additionally, Stjerneskud is garnished with a variety of ingredients such as asparagus, caviar, lemon slices, and mayonnaise or a remoulade sauce.
MOST ICONIC Stjerneskud
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In Denmark, fried plaice fillets are a restaurant staple as well as a common home cooked meal. They are usually breaded or lightly dusted with rye flour before they are pan-fried until golden and crispy. Fillets are often incorporated in the open-faced stjerneskud, a variety of smørrebrød, but are also commonly enjoyed as the main course, usually accompanied by potatoes, Danish rémoulade, parsley sauce, salads, sautéed vegetables, or lemon wedges.
MOST ICONIC Rødspættefilet
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These light, small-sized Danish pancakes are prepared with a leavened egg batter that is poured and baked in specially designed hollowed pans. Even though they were initially prepared with apples – hence the name – today, they rarely appear in their original form and mostly incorporate ingredients such as vanilla, citrus zest, or cardamom.
Traditionally associated with Christmastime, these sweet treats are usually served dusted with powdered sugar or complemented with various fruit preserves.
MOST ICONIC Æbleskiver
