Smørrebrød
Photo: cyclonebill from Copenhagen, Denmark · CC BY-SA 2.0

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 4Hands-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.

Where to eat smørrebrød

Smørrebrød in Copenhagen

Schønnemann ★ 4.8

$$$ SmørrebrødIndre 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.

OrderMarinated herring with raw onion, capers and rye, plus a glass of cold akvavit.

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

Directions Book

Aamanns 1921 ★ 4.6

$$$ SmørrebrødIndre 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.

OrderThe four-piece smørrebrød lunch with a glass of snaps and a beer chaser.

TipOpen seven days for lunch and dinner; book dinner on the website.

Directions Book

Selma ★ 4.7

$$$ SmørrebrødIndre 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.

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

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

Directions Book

Restaurant Sankt Annæ ★ 4.3

$$ Nordic

Restaurant Sankt Annæ in Copenhagen: nordic room. Open since 1894 a stone's throw from the Royal Palace, Sankt Annæ remains a working-Danes.

Why locals goOpen since 1894 a stone's throw from the Royal Palace, Sankt Annæ remains a working-Danes smørrebrød lunch spot rather than a tourist set piece.

TipTuesday to Saturday lunch only. Walk-ins easier after 14:00.

Directions

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