Danish Open-Faced Sandwiches

Instructions

1. Prepare the bread
   Spread a thin layer of butter on each slice of rye bread, making sure to cover it all the way to the edges. This forms a protective barrier and prevents the bread from getting soggy from the toppings.
2. Assemble the salmon smørrebrød
   For 2 slices: Layer smoked salmon on top of the buttered bread. Add thin slices of cucumber, a few capers, and sprinkle with chopped dill. Finish with a small squeeze of lemon juice.
3. Prepare the herring smørrebrød
   For 2 slices: Place pickled herring pieces on the buttered bread. Top with thin slices of red onion, a few capers, and garnish with additional dill. The herring's marinade will add plenty of flavor.
4. Create the roast beef smørrebrød
   For 2 slices: Spread a thin layer of remoulade sauce on the buttered bread. Arrange roast beef slices on top. Add sliced red onion and cucumber. Garnish with additional remoulade if desired.
5. Assemble the egg smørrebrød
   For 2 slices: Arrange sliced hard-boiled eggs on the buttered bread. Add a small amount of remoulade sauce, sprinkle with dill, and top with a few capers for a briny contrast.
6. Arrange and serve
   Place the assembled smørrebrød on a serving platter, grouped by type. Garnish with additional herbs and lemon wedges. Traditionally, they are eaten with a knife and fork, starting with herring, then other fish, followed by meat, and finally cheese (though cheese smørrebrød is not included in this recipe).