Open-Faced Rye Smørrebrød with Pickled Herring and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Danish open-faced sandwich featuring rye bread topped with pickled herring, creamy mustard sauce, and fresh dill for a bright, tangy flavor. This mediterranean-inspired sandwiches & wraps ready in about 20 minutes pairs dense rye bread slices, grams pickled herring fillets, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 5 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Lightly toast 4 slices of dense rye bread until just crisp on the edges, then spread 2 tbsp softened butter evenly over each slice.
  2. Step 2: In a small bowl, mix 2 tbsp Dijon mustard with 3 tbsp mayonnaise and 1 tbsp finely chopped fresh dill until smooth and creamy.
  3. Step 3: Lay 200 grams pickled herring fillets evenly over the buttered rye slices, then drizzle each with the mustard-dill sauce.
  4. Step 4: Arrange thin slices from 1 small red onion and scatter 1 tbsp capers on top of the herring.
  5. Step 5: Garnish each sandwich with an additional sprinkle of fresh dill and serve immediately with 4 lemon wedges for squeezing.

Frequently asked questions

How long does Open-Faced Rye Smørrebrød with Pickled Herring and Dill take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Open-Faced Rye Smørrebrød with Pickled Herring and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dense rye bread slices from drying out.

Can I substitute ingredients in Open-Faced Rye Smørrebrød with Pickled Herring and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Open-Faced Rye Smørrebrød with Pickled Herring and Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Open-Faced Rye Smørrebrød with Pickled Herring and Dill?

Mediterranean sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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