About
The cornerstone of Danish lunch culture — dense, dark rye bread (rugbrød) topped with elaborate combinations of cured herring, roast beef and remoulade, smoked salmon with cream cheese and dill, liver pâté with pickled beetroot, or curried egg salad. Traditional smørrebrød is eaten with a knife and fork, never picked up. Specialist smørrebrød restaurants (smørrebrødsrestauranter) in Copenhagen elevate the humble sandwich into an art form worth seeking out.