The Year In Food » Fine Seasonal Eating

Masthead header

Smørrebrød: Salmon, Radish and Apple Open-faced Sandwich

Smorrebrod, Danish Open-faced Sandwich

I was first introduced to the magic of the Danish smørrebrød by way of Leif Hedendal at a Meatpaper event last year. Shortly after, Lynda of Taste Food posted one of her recipes for the same. And now, on the cusp of spring, nothing seems more appropriate than a light, architectural sandwich that works equally well as a lunch or a party snack. Smørrebrød translates from the Danish for butter and bread. But there is no butter here, because it seems a little redundant when there is already a sprightly base of horseradish-infused ricotta hiding out beneath thin slices of peppery radish and tart green apple. Topped with a generous helping of smoked salmon and a delicate sliver of lemon and finished with a spray of fresh dill, the sandwich is sturdy enough to fill your belly but the takeaway is its light, refreshing interplay of sweet, tart, salty and crunchy flavors.


Yield: about 12 small sandwiches

4-6 slices rye bread (I’m fond of German rye bread that’s thinly sliced, found in health food stores)
4 ounces smoked salmon
1 small bunch radishes
1 tart green apple
1 lemon
fresh dill

1/2 cup ricotta, drained
2 tablespoons horseradish
1 tablespoon lemon juice

salt + pepper to taste

For appetizers, slice the rye bread into thirds. For a more substantial serving, slice the bread in half.

First, combine the ricotta, horseradish and lemon juice and mix together with a fork. Add a little salt to taste if needed.

Using a mandoline or sharp knife, very thinly slice the apples, radishes and lemon.

Spread a generous layer of the ricotta on the bread. Add one slice apple, followed by radish, salmon, and then lemon. (You can eat the lemon!) Crack some black pepper over the sandwich and top with a sprig of dill. Serve immediately.

  • Lynda - Are you sure you are not Danish? :) These look perfectly minimal and absolutely beautiful!ReplyCancel

  • snippets of thyme - This photo really caught my eye. It looks delicious but equally wonderful to look at!ReplyCancel

  • Kristina - This is just so beautiful! So simple, elegant, healthy and fresh. I wish it appeared on more spa menus.ReplyCancel

  • Jun - Looks like something from a fancy restaurant!ReplyCancel

  • LoyoyaNL - These look absolutely beautiful. Just want to take a big bite.ReplyCancel

  • stefania - Delizioso ?ReplyCancel

  • JMN - How wonderful! Living in Denmark, this post really speaks to me. Gorgeous photo, as always.ReplyCancel

  • Stephanie @ okie dokie artichokie - These look absolutely amazing! I love the bright colors, flavors, textures…everything! :-p These are so much fun to arrange, aren’t they? So dainty and gorgeous. Love it!ReplyCancel

  • Golubka - Really gorgeous sandwich and all of your photos and recipes! Love your site.ReplyCancel

  • Nicole - I’ve been eating salmon like crazy lately. Love the radish/apple combo. I’ll have to try this!ReplyCancel

  • Ivy @ My Simple Food - Looks absolutely delicate and delicious. Really nice. Well done. First time to your blog. Lovely!!ReplyCancel

  • Charissa - This is SO elegant, would love to try this sometime! I’m a big fan of rye breads, there’s so much flavour compared to the lame, white stuff. :)ReplyCancel

  • Elizabeth - I love the idea of this light, fresh and horseradishy sandwich. Can’t wait to give it a try.ReplyCancel

  • Joanne - Horseradish-infused ricotta…now that sounds like something I could wrap my head around. What a great sandwich, filled with such beautifully complimentary flavors!ReplyCancel

  • Nicole Franzen ` - your photos keep getting better and better miss :) looks bright, vibrant and delicious xReplyCancel

  • NicoleD - I know that hearty German bread well, my Mom and Oma used to eat it like crazy and as kids, we loved it, too. I haven’t had it in forever! Another wonderful combination of flavors. It definitely reminds me of something I would see on the New Scandinavian Cooking show on PBS :)ReplyCancel

  • Cooking Gallery - Beautiful photography and the sandwich looks delicious too!ReplyCancel

  • Caitlin - As you may know, I love a simple snack of smoked salmon – and the addition of apple seems perfect!! That touch of sweet seems divine… Can’t wait to try it all!!ReplyCancel

  • Marcus - Beautiful photo! Thank you for the delicious recipe.
    I’ve got my own blog dedicated to traditional Danish smorrebrod recipes.

    Again, thank you for sharing this recipe.ReplyCancel

  • kimberley - First, thanks all!

    @Lynda: Of course the Danish would have beautiful food, given their penchant for amazing furniture. How did I never put two and two together?

    @JMN: Do you have a favorite smorrebrod yourself? (I want to try with roast beef and horseradish next time.)

    @Nicole: I bet this would be fantastic with fresh salmon too.

    @Charissa: Agreed! I love dense rye bread.

    @NicoleD: You’re German? Me too. Well, half of me. Like I said, I love me some rye bread!

    @Caitlin: Oh yes! The apple works really well here. It’s subtle.ReplyCancel

  • Sandi Lease - I was an exchange student to Denmark in 1986 for the entire year. While I loved Denmark and the people, I never did develop a taste for their bread. My host mother made her own Rugbrød and she made me white bread. I also do not eat seafood so I lost some weight while I was there.ReplyCancel

  • kimberley - Hi Sandi, Sorry to hear that you didn’t enjoy the bread or seafood there. Perhaps this isn’t the sandwich for you!ReplyCancel

  • Weekend goodies: Spot on Denmark, Arcade Fire @ Montreux Jazz Festival | High Rotation - […] many good things come from Denmark – Efterklang, The Killing, smørrebrød, and now there is Spot on Denmark, a Danish music spotlight this Saturday evening at the Montreux […]ReplyCancel

  • Gourmet Sandwiches Worth Packing Your Lunch for | Yummly - […] Salmon, Radish & Apple Sandwich (from The Year in Food) […]ReplyCancel

  • Gavin - Fantastic photo of SmørrebrødReplyCancel

  • karen e lesney - love your recipe and hope you don’t mind that i re-posted it
    to my blog for RECIPE / OPSKRIFT PICK of the Month : SEPTEMBER!
    karen : )ReplyCancel

  • Sissel Gram - I was surprised, when i saw the ø’s in smørrebrød, and found out that it was a recipe on the delicious dish. Im from Denmark, and am honored to hear the beautiful things you are writing about my country. And smørrebrød is one of our national speciality
    I would like to correct you, if that is okay? smørrebrød doesn’t mean butter and bread, but a bread that you smear something on fx the ricotta in your recipe.

    Here you can bake the wonderful “rugbrød”, that is the bread we use to smørrebrød:

    Thanks for a wonderful blog! (-:ReplyCancel

Your email is never published or shared. Required fields are marked *