History

Smørrebrød grew out of 19th-century working lunches in Copenhagen and was codified as a restaurant dish at Schønnemann from 1877 and Davidsen from 1888. Modern editorial-quality versions arrived in the 1980s and 1990s with restaurants like Ida Davidsen on Store Kongensgade; the 2010s renaissance was led by Adam Aamann at Aamanns 1921 and Magnus Pettersson at Selma, who pulled the form into the Bib Gourmand category.

Common allergens: Gluten, Fish, Dairy

Make it at home

Yield Serves 4 (two pieces each)Hands-on 30 minTotal 45 minDifficulty Easy

Ingredients

  • 8 thin slices dense Danish rugbrød (rye), about 5mm thick
  • 100g cultured butter, softened
  • 300g marinated herring fillets, drained
  • 1 small red onion, finely sliced into rings
  • 3 tablespoons capers, drained
  • Small bunch fresh dill, picked
  • 200g leverpostej (Danish liver pâté) or coarse country pâté
  • 8 slices crispy bacon, broken in half
  • 100g cooked beetroot, sliced
  • Cornichons and pickled cucumber to serve
  • Sea salt, black pepper

Method

  1. Lay the rugbrød slices on a tray. Spread each generously with butter to the edges; the butter is what stops the topping wetting the bread.
  2. For the herring smørrebrød: top four slices with herring fillets laid flat, scatter red onion rings, capers and dill on each.
  3. For the leverpostej smørrebrød: spread the pâté thick across the remaining four slices, top with two pieces of bacon, sliced beetroot and a cornichon split lengthways.
  4. Season each with a crack of black pepper and a tiny scatter of sea salt.
  5. Serve immediately at room temperature with cold akvavit (snaps) or a Danish pilsner.

Tip from the editors. The bread is the structural anchor; use the densest stoneground rye you can find or the toppings collapse.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat smørrebrød

Smørrebrød in Copenhagen

Schønnemann ★ 4.8

Smørrebrød$$$indre-by

Schønnemann on Hauser Plads in Copenhagen has served smørrebrød since 1877, with house-baked rye, a 140-bottle snaps cabinet and lunch-only service.

Signature: Marinated herring, Stegt flæsk smørrebrød, Karrysild

Order: Marinated herring with raw onion, capers and rye, plus a glass of cold akvavit.

Tip: Lunch only, closed Sunday and books a week ahead. Walk in at 14:30 for the best chance of a counter seat.

Hauser Plads 16, 1127 København K Book →

Aamanns 1921 ★ 4.6

Smørrebrød$$$indre-by

Aamanns 1921 on Niels Hemmingsens Gade in Copenhagen serves Adam Aamann's modern smørrebrød at lunch and a Nordic dinner menu, with a silver organic dining label.

Signature: Roasted pork smørrebrød, Smoked salmon, Frikadeller

Order: The four-piece smørrebrød lunch with a glass of snaps and a beer chaser.

Tip: Open seven days for lunch and dinner; book dinner on the website.

Niels Hemmingsens Gade 19-21, 1153 København K Book →

Selma ★ 4.7

Smørrebrød$$$indre-by

Selma on Rømersgade in Copenhagen holds a Michelin Bib Gourmand for chef Magnus Pettersson's modern smørrebrød at lunch and an evening tasting menu.

Signature: Squid smørrebrød, Modern karrysild, Beef tartare on rye

Order: The five-piece smørrebrød lunch plus the seasonal kale and mussel dish from the evening menu.

Tip: Lunch books out a week ahead. Dinner is a multi-course tasting; reserve via the website only.

Rømersgade 20, 1362 København K Book →

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