Danish Smørrebrød

Instructions

1. Prepare the bread
   Spread a thin layer of softened butter evenly over each slice of dark rye bread. The butter acts as a barrier to prevent the bread from becoming soggy from the toppings.
2. Create the salmon smørrebrød
   For two pieces, arrange slices of smoked salmon on the buttered bread. Top with thinly sliced cucumber, a few capers, and fresh dill sprigs. Squeeze a little lemon juice over the top and add a grinding of black pepper.
3. Prepare the herring smørrebrød
   For two pieces, place pickled herring on the buttered bread. Top with thin slices of red onion, a few capers, and some fresh dill. Add a dollop of crème fraîche if desired.
4. Assemble the roast beef smørrebrød
   For two pieces, layer sliced roast beef on the buttered bread. Top with remoulade sauce, sliced cucumber, and red onion rings. Garnish with fresh herbs and a sprinkle of horseradish if desired.
5. Create the egg smørrebrød
   For the final two pieces, spread a thin layer of mayonnaise over the buttered bread. Arrange sliced hard-boiled eggs on top, add a dollop of mayonnaise, and garnish with dill and a sprinkle of salt and pepper.
6. Arrange and serve
   Artfully arrange all smørrebrød pieces on a large serving platter. Garnish with additional fresh herbs and lemon wedges. Serve immediately while fresh.