INGREDIENTS

• 8 slices of wholemeal rye bread
• 80 g/3 oz salted butter

Roast beef smørrebrød

• 6 thin slices of roast beef
• 2 tbsp remoulade
• 2 tsp fried onions
• Mixed sprouts to decorate

Salmon smørrebrød

• 2 tbsp horseradish cream cheese
• approx. 100 g/3.5 oz smoked salmon
• 1 hard-boiled egg
• 1 tsp capers
• Dill tips to decorate

Prawn smørrebrød

• 2 tbsp mayonnaise
• 80 g/3 oz cooked, peeled prawns
• 1 hard-boiled egg
• Dill tips to decorate

Trout smørrebrød

• 2 tbsp horseradish cream cheese
• 2 lollo bianco leaves
• 75 g/2.5 oz smoked trout
• 8 slices of cucumber
• ½ small red onion

HOW TO MAKE IT

1. Cut the rye bread into slices approx. 1 cm thick, e.g. with the ZWILLING Gourmet bread knife, and spread with butter.
2. For the roast beef smørrebrød, first place the slices of roast beef decoratively on two pieces of buttered bread, spread the remoulade on top and garnish with fried onions and fresh sprouts.
3. For the salmon smørrebrød, spread the horseradish cream cheese on two slices of bread, top with smoked salmon, egg slices, dill tips and a few capers.
4. For the prawn smørrebrød, spread the mayonnaise on two slices of bread. Arrange the egg slices and prawns decoratively on the slices of bread and garnish with dill tips.
5. For the trout smørrebrød, spread the horseradish cream cheese on the remaining slices of bread. Cover with the lettuce leaves and arrange the trout, cucumber slices and onion rings decoratively on top.

Tip

Experiment with the toppings and create your own smørrebrød creations. Smørrebrød is perfect for using up leftovers or for offering your guests a selection of delicious and visually appealing dishes.

Info

The butter not only adds flavor, but also protects the bread from moisture.