Smørrebrød is a traditional Danish open-faced sandwich of dense rye bread topped with smoked fish or meat. Cut into little squares and you’ve got yourself a fancy hor d'oeuvre! It’s very versatile so feel free to change up to toppings!
Prep Time
10 mins
Cooking Time
-
Ingredients
Servings
2
Instructions
- Combine Greek yogurt with half the chives and lemon juice. Season to taste with salt and pepper.
- Cut rye bread into smaller squares.
- Mash avocado and season to taste with salt and pepper. Spread a thin layer on each piece of bread.
- Top each piece of bread with smoked salmon and a dollop of Greek yogurt sauce.
- Garnish with more chopped chives. Enjoy!
Notes
- Smørrebrød is traditionally topped with butter and ingredients like pickled and smoked fish, cured meat, eggs and fermented vegetables. I used smoked salmon and avocado (which is not traditional) but feel free to experiment and top it with whatever you like!
- I cut them into smaller squares to make them into a cute appetizer. You can also leave the bread as is and eat it as a normal open-faced sandwich!
