Smørrebrød

Ingredients

Quantities for 4 servings.

• 8 slice Rye bread
• 100 g Butter, softened
• 200 g Pickled herring
• 200 g Small prawns
• 3 piece Eggs, boiled
• 8 piece Lettuce leaves
• 1 piece Red onion, in thin rings
• 4 tbsp Mayonnaise
• 20 g Dill
• to taste Capers and lemon

Method

1. Butter every slice right to the edges. The layer should be visible to the eye rather than translucent.
2. For herring: a lettuce leaf, then pieces of herring, onion rings and capers. The lettuce keeps the brine off the bread.
3. For prawns: lay them in tight overlapping rows, then a spoon of mayonnaise, a slice of lemon and dill.
4. For egg: overlapping rounds of boiled egg, a line of mayonnaise, dill and a pinch of salt over the top.
5. Serve at once, with a knife and fork. Smørrebrød is not picked up by hand; it is not built for that.