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Herring's Smørrebrød

From its humble beginnings in the 1800s, Danish smørrebrød, also known as the open-face sandwich, has grown into a quite the culinary sensation. They’ve become a “must eat” when visiting the country with countless options (and varying price points).

Herring is typically the first course of a traditional smørrebrød lunch. Unbeknownst to most travelers, the herring is not raw but salted and pickled in a solution of water, vinegar, sugar, salt, and aromatic spices. The fish is then chopped into thick slices and layered over rye bread with red or yellow onions, brined capers and fresh herbs.



  • 1/2 cup whole-milk plain Greek yogurt

  • 2 teaspoons chopped fresh dill, plus more for garnish

  • 4 slices of rye bread

  • 1 cup baby arugula

  • 1 cup sliced cooked beets

  • 1 1/2 ounces pickled or smoked herring

  • 2 hard boiled large eggs, quartered

  • 1/4 cup thinly sliced red onion

  • 1/8 teaspoon ground pepper

Combine yogurt and dill in a small bowl. Spread the yogurt on toast and top with arugula, beets, fish, egg slices, onion and pepper. Garnish with more dill, if desired.

Enjoy your meal!


Nutrition Facts

Per serving : 224 calories ; 12.3g protein ; 30.7g carbohydrates ; 7.1g dietary fibre ; 6.3g sugar ; 1.7g saturated fat ; 92mg cholesterol ; 67.2mg calcium ; 0.8mg iron ; 22.4mg magnesium ; 267.9mg potassium ; 488.2mg sodium

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