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Smørrebrød is a classic Danish open-faced sandwich. Combining rich rye bread with pickled cucumbers and herrings!
Serves 4

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  • Mrs Elswood Burger Gherkins

  • 260g Rollmop Herrings

  • Quail Eggs - halved

  • Rye bread - sliced

Beetroot Spread:

  • 300g cooked Beetroot

  • 1 tbsp horseradish

  • 1tbsp sugar

  • half a lemon - juice

  • 1 clove garlic

  • 4 tbsp creme fraiche

  • 75g walnuts toasted.

  • Make the beetroot spread by combining all the spread ingredients in a large food processor and blitz until you get a smooth consistency. if the mixture feels too stiff add in some of the pickle juice, 1 tbsp at a time.

  • To assemble the Smørrebrød, spread 2 tbsp of the beetroot spread on each slice of rye bread. Layer on top some of the burger gherkins, pickled herring and quail eggs.

  • You can also add fresh cucumber & some fresh rosemary or dill.

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