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Smoked Salmon Smørrebrød

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This smoked salmon smørrebrød is a sophisticated take on the traditional Danish open-faced sandwich. By combining silky smoked salmon with a punchy horseradish and soured cream dressing, it creates a balanced flavour profile that sits perfectly atop dense, earthy rye bread. The addition of fresh dill and crisp radishes adds a bright, seasonal crunch, making it an elegant choice for a light lunch or a stylish weekend brunch.

As a high-protein dish, this recipe is as nourishing as it is visually striking. The use of pumpernickel or rye bread provides a low-GI base that keeps you feeling satisfied for longer, while the omega-3 rich salmon offers excellent health benefits. For a truly luxurious finish, top with a spoonful of trout roe and serve alongside a crisp green salad.

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Ingredients for Smoked Salmon Smørrebrød

  • 120ml mashed potatoes (optional)

  • 120ml soured cream

  • 1 tablespoon finely grated peeled fresh horseradish

  • 1 teaspoon chopped fresh dill

  • 1 teaspoon chopped fresh flat-leaf parsley

  • 1 teaspoon fresh lemon juice

  • Kosher salt, ground pepper

  • 4 slices Danish rye or pumpernickel bread

  • 230g sliced smoked salmon

  • 2 radishes, thinly sliced

  • 2 tablespoons salmon or trout roe (optional)

  • Dill sprigs and flat-leaf parsley leaves

  • Kosher salt, ground pepper

How to make Smoked Salmon Smørrebrød

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Whisk potatoes, if using, soured cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.

Spread horseradish soured cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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