Sandwich

Smørrebrød with Fried Herring and Egg: A Classic Danish Open-Faced Sandwich

Original name: Smørrebrød with Fried Herring and Egg

Prep

20 mins

Cook

20 mins

Servings

ScandinavianEasyLunchDinnerHigh Protein

About this dish

This open-faced sandwich is a Danish classic: rye bread topped with crisp fried herring, a soft-boiled egg, and a tangy pickled red onion and dill. It's a symphony of textures and flavors—savory, sour, and fresh—that pays homage to Copenhagen's beloved smørrebrød tradition.

Build it on dense, dark rye for the full experience, and enjoy it with a cold snaps or aquavit for an authentic Nordic touch.

Ingredients

UK and US measurements are both included for every recipe.

Herring fillets

protein

4 fillets

Rye bread

grain

2 slices

Eggs

protein

2 large

Red onion

vegetable

1 small

White wine vinegar

liquid

2 tablespoons

Sugar

other

1 teaspoon

Hot water

liquid

2 tablespoons

Fresh dill

herb

2 tablespoons

Butter

fat

2 tablespoons (approx.)

Salt and pepper

seasoning

to taste

Method

Quick Pickle the Red Onion

10 minutes

In a small bowl, combine the sliced red onion, vinegar, sugar, and hot water. Stir to dissolve the sugar and set aside to pickle while you prepare the rest.

Soft-Boil the Eggs

7 minutes

Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 6 to 7 minutes for a soft, jammy yolk. Transfer to a bowl of ice water to stop cooking. Peel and set aside.

Fry the Herring

8 minutes

Pat the herring fillets dry with paper towels. Heat a frying pan over medium-high heat and add a small knob of butter. When foaming, add the fillets skin-side down and fry until golden and crisp, about 3 to 4 minutes per side. Season with a little pepper. Remove from the pan and keep warm.

Assemble the Smørrebrød

5 minutes

Toast the rye bread slices lightly if desired. Spread a thin layer of butter on each slice. Arrange the fried herring fillets on top, then halve the soft-boiled eggs and place them alongside the fish. Scatter over the pickled red onions and finish with a generous sprinkle of fresh dill and a crack of black pepper.

Equipment

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Nutrition facts

420 kcal

Calories

32 g

Protein

35 g

Carbohydrates

22 g

Fat

5 g

Fiber

980 mg

Sodium

Tips

Use the densest dark rye bread you can find, it should stand up to the moist toppings without getting soggy.
If you want a crispier herring, coat the fillets in a light dusting of rye flour before frying, as they do in Denmark.
The pickled onion can be made a day ahead and kept refrigerated for a more developed flavor.
Serve with a cold snaps or a light lager to cut through the richness.

Serving suggestions

Serve immediately while the herring is warm and the eggs are still slightly runny. This smørrebrød is traditionally eaten with a knife and fork and pairs beautifully with a bowl of cold cucumber salad or pickled beets.

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Recipe by

Anders Lindberg

Specialises in Scandinavian cuisine

Anders is a forager who puts lingonberries on everything, including pizza. His neighbors have filed a complaint.

Describe yourself in three words: Stoic, nature-obsessed, quietly intense.