Fish smørrebrød

Ingredients

• 4 slicesrye bread
• 500 gcleaned and peeled prawns
• 100 gbutter
• to tastelemon juice
• to tastefresh dill
• to tastesalt
• to tastepepper
• 4 slicesrye bread
• 4 slicessmoked salmon
• 150 gtuna in oil, well drained
• 150 gmayonnaise
• 20 gcapers in vinegar
• to tastesalt
• to tastepepper
• to tastepea shoots

Instructions

1. 1

   Cook the prawns

   If needed, clean the prawns by removing their legs, shells and heads. Make a shallow cut along each back and remove the dark intestinal vein. Rinse them under running water, then boil for 2–3 minutes in lightly salted water acidulated with lemon juice. Drain and leave to cool.

2. 2

   Build the prawn sandwiches

   Spread a thin layer of butter over 4 slices of rye bread. Pile a generous amount of prawns on each slice. Season with lemon juice, salt and pepper, then finish with fresh dill and a lemon wedge.

3. 3

   Blend the tuna sauce

   For the smoked salmon sandwiches, put the tuna, capers and mayonnaise in a blender and pulse to make a roughly blended tuna sauce. Season with salt and pepper.

4. 4

   Finish the salmon sandwiches

   Spread a generous layer of tuna sauce over the remaining 4 slices of rye bread. Place a slice of smoked salmon on each portion and garnish with fresh pea shoots.

What is smørrebrød?

Smørrebrød is a Danish open sandwich, traditionally built on dense rye bread and topped with savoury ingredients. This version pairs two classic seafood-style combinations: prawns with dill and smoked salmon with tuna sauce.

The contrast of the dark, earthy bread with cool seafood, herbs and creamy sauce makes each topping distinct. Making two varieties also gives a small platter plenty of colour and choice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 42g protein, 50g carbs, 51g fat.

The rye bread supplies most of the carbohydrates, while butter and mayonnaise contribute much of the fat. Prawns, smoked salmon and tuna provide the protein, with the tuna mayonnaise adding further fat. To balance the plate, serve a portion with a generous side salad or fresh vegetables.

Choose the right bread

Rye bread: use slices sturdy enough to support a generous topping without going soggy too quickly. Its slightly sour, robust flavour works well with both buttery prawns and rich tuna mayonnaise.

Butter: spread it thinly on the prawn bases, as directed. It adds richness and helps the prawns sit neatly on the bread.

Keep the prawns tender

Cleaning: remove the shells and dark vein before cooking if the prawns are not already prepared. Rinse them well, then drain after boiling.

Timing: cook for just 2–3 minutes in lightly salted, lemon-acidulated water, then cool them. Longer cooking can make prawns firm and chewy.

Get the tuna sauce texture right

Blending: pulse the tuna, capers and mayonnaise only until roughly combined. A little texture gives the sauce more character than a completely smooth purée.

Seasoning: taste before adding salt, since the capers and tuna may already be salty. Add pepper and adjust carefully.

Assemble just before serving

Prawn topping: let the cooked prawns cool before piling them onto buttered bread, then add lemon and dill. This keeps the herbs fresh and the topping pleasantly cool.

Salmon topping: spread the tuna sauce on the bread, add the salmon and finish with pea shoots. Assemble close to serving time so the bread retains its texture.

Serve it as a platter

Arrange the two types of smørrebrød together so guests can choose between the lemony prawn topping and the creamy salmon one. A simple green salad or crunchy vegetables make a fresh accompaniment.

For a larger meal, serve alongside boiled potatoes or extra rye bread. Keep any additional sides simply seasoned so they do not compete with the fish.

Recipe notes & tips

• Cool the prawns fully before assembling the first topping.
• Pulse the tuna sauce briefly so it stays slightly textured.
• Drain the tuna thoroughly to keep the sauce from becoming loose.
• Taste the caper and tuna mixture before adding salt.
• Add the pea shoots and dill just before serving for the freshest finish.

Variations

• Extra lemon: add a little more lemon juice to the prawns for a brighter topping.
• More herbs: mix chopped dill into the tuna sauce for a shared herbal note.
• Caper garnish: reserve a few capers to scatter over the salmon topping.
• Peppery finish: add a little extra freshly ground pepper to either topping.
• Open platter: cut the slices into smaller pieces to serve as party bites.

Common mistakes to avoid

• Overcooking the prawns: boil them for only 2–3 minutes, then drain and cool.
• Skipping the vein: make a shallow cut along each prawn's back and remove the dark intestinal vein.
• Over-blending the sauce: pulse the tuna mixture briefly so it does not become completely smooth.
• Adding too much salt: taste the tuna and capers first, then season as needed.
• Assembling too early: top the bread close to serving time to help prevent it becoming soggy.

How to store

Keep leftover toppings covered in separate airtight containers in the fridge and use within 1–2 days. Store the bread separately, and assemble fresh rather than storing completed sandwiches; serve the prawns and salmon toppings chilled instead of reheating.

Frequently asked questions