I wanted to make the most out of the delicious rye bread I bought from Pollen bakery so I decided to make some Smørrebrød – Danish-Norwegian open faced sandwiches. The toppings can be pretty much limitless but the trick is to have some sort of fatty layer. It’s good to butter the bread if you’re not eating the sandwiches straight away as it stops it going soggy. I just love the creaminess with the dense rye bread. Because of the density of the bread, you can really pile up the toppings on this sandwich. I went with 2 types salmon, cream cheese and dill and a walnut, pear and blue cheese.

Serves 1


  • 3 slices rye bread
  • 2 tbsp cream cheese
  • 1/2 tsp mustard
  • small bunch dill
  • Smoked salmon
  • 2 radishes
  • St Agar blue cheese spread
  • handful walnuts
  • 1 pear


1.) Mix together the cream cheese and mustard.

2.) Pick the leaves off the dill and stir through the cream cheese mix.

3.) Slice 3 pieces of rye bread.

4.) Liberally spread the cream cheese on one slice.

5.) Top with the smoked salmon.

6.) Thinly slice the radish and place on top of the salmon.

7.) Spread the blue cheese spread over the other two slices of bread.

8.) Crush the walnuts in your hand into pieces and sprinkle over the blue cheese.

9.) Thinly slice the pear and arrange over the sandwiches. (I didn’t put all the pear on in the pic so it was possible to see the filling).

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