Smørrebrød with Salmon

Ingredients

• 8 oz Salmon
• 4 slices dense rye bread
• 4 tbsp butter, softened
• 1 cup Radish, sliced paper-thin
• 2 eggs, soft-boiled (optional)
• Fresh dill and chives, chopped
• 1 tbsp capers
• Lemon wedges
• Cracked black pepper and flaky salt

Method

1. If your Salmon needs cooking, do it gently — poach or pan-sear, season simply, and let it cool to just-warm. Smørrebrød is composed, not hot.
2. Butter the rye edge to edge, generously. In Denmark the butter layer is structural: it waterproofs the bread and carries the salt.
3. Layer the Salmon across each slice, draping rather than stacking — every bite should get some.
4. Shingle the Radish over the top and add halved soft-boiled eggs if using.
5. Finish with dill, chives, capers, flaky salt, pepper, and a squeeze of lemon. Serve with a knife and fork — picking it up is the one rule you can't break.