Open-Faced Rye Sandwich with Pickled Herring and Dill

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A traditional Danish smørrebrød featuring tangy pickled herring atop buttered rye bread, accented with fresh dill and crisp onions. This Mediterranean-inspired sandwich and wrap recipe, ready in about 10 minutes, pairs dense rye bread, unsalted butter, pickled herring fillets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 slices dense rye bread
• 2 tbsp unsalted butter
• 6 oz pickled herring fillets
• 1 small, thinly sliced red onion
• 4 fresh dill sprigs
• 1 tbsp capers
• 2 lemon wedges

Instructions

1. Step 1: Lay 4 slices of dense rye bread on a clean surface and spread each evenly with 1/2 tbsp unsalted butter, letting it soften the bread.
2. Step 2: Arrange 1.5 oz pickled herring fillets on each buttered slice, distributing evenly.
3. Step 3: Scatter thinly sliced rings from 1 small red onion over the herring to add a sharp crunch.
4. Step 4: Garnish each sandwich with 1 tbsp capers and a fresh dill sprig for herbaceous brightness.
5. Step 5: Serve open-faced with 2 lemon wedges on the side to squeeze over the top for an acidic pop.