From Copenhagen with Hygge: 3 Simple Smørrebrød Recipes
Scandinavian cuisine has gained worldwide attention, especially thanks to its minimalist aesthetic and the rising fame of Michelin-starred restaurants like Noma. But the true soul of Danish food, as I saw it in Copenhagen, lies in its simplicity—warm buns, sweet pastries, strong coffee, and of course, the iconic open-faced rye sandwiches known as Smørrebrød.
While writing about my days in Copenhagen, I felt inspired to recreate a few of those comforting flavors in my own kitchen. With the help of AI, I made three classic-style Smørrebrød: one is simply topped with avocado and egg, one rich with earthy mushrooms and caramelized onions, and the third with classic herring and dill—reminiscent of both Danish mornings and Dutch days.
Here’s how they turned out—and how you can try them at home to bring a little Denmark to your table.
Egg, Avocado & Radish Smørrebrød
A creamy, colorful bite that’s as nourishing as it is beautiful. Because yes—our souls crave beauty just as much as flavor.
INGREDIENTS
Serves: 1 sandwich
Time: 10–15 minutes
1 slice rye bread or dark sourdough
Optional: mustard-mayo or herbed cream cheese for spreading
1 boiled egg, sliced
1 ripe avocado, sliced
1 radish, thinly sliced
Fresh dill or chives, for garnish
Salt and pepper, to taste
METHOD
1. Lightly toast the bread if you like a bit of crunch.
2. Spread a thin layer of mustard-mayo or herbed cream cheese.
3. Layer the avocado slices, then add the egg.
4. Top with radish, sprinkle with fresh herbs, and season with salt and pepper. Enjoy!
Mushroom & Caramelized Onion Smørrebrød
A warm, cozy plate of hygge—rich mushrooms, golden onions, and thyme on hearty bread.
Serves: 1 sandwich
Time: 10–15 minutes
INGREDIENTS
1 slice rye or sourdough bread
3/4 to 1 cup mushrooms (any kind), sliced
1 medium onion, thinly sliced
2 tbsp butter or olive oil
3–4 sprigs thyme
Salt and pepper, to taste
Optional: herbed cream cheese or Boursin
Optional: microgreens or parsley, for garnish
METHOD
1. In a pan, sauté the onions on low heat with butter or oil until soft and golden (about 10–15 minutes).
2. Add the mushrooms, thyme, salt, and pepper. Cook until browned and fragrant (about 5–10 minutes).
3. If using, spread herbed cream cheese on the bread, then top with the warm mushroom-onion mixture.
4. Garnish with parsley or microgreens—I loved it just as it was!
Pickled Herring, Red Onion & Dill Smørrebrød
A nod to classic Nordic flavors—salty, sharp, creamy, and deeply satisfying, with a subtle Dutch twist. Here in the Netherlands, we have some of the best herring, so making this sandwich at home was a true pleasure.
Serves: 1 sandwich
Time: 10 minutes
INGREDIENTS
1 slice rye bread
1 pickled herring, cleaned and cut into 2 fillets
¼ red onion, thinly sliced into rings
1 tsp to 1 tbsp mustard or cream cheese (to taste)
Fresh dill, chopped, for garnish
Optional: a few capers or finely diced pickles
Optional: a squeeze of fresh lemon juice
METHOD
1. Lightly toast the bread, if desired. Spread a layer of mustard or cream cheese.
2. Place the herring fillets on top. You can leave them whole or cut into smaller pieces for easier eating.
3. Add thin red onion rings, sprinkle with dill, and top with pickles or capers (I used pickles).
4. Finish with a squeeze of lemon juice for extra brightness, if you like.
Each Smørrebrød reminded me of something special I felt in Copenhagen—simplicity, depth, and the beauty of everyday life. I hope these bring a little hygge into your own kitchen.
For more on the trip that inspired them, read my full article on Copenhagen—and make sure you’re subscribed to my newsletter to get the next Spoonful Stories delivered right to you.
Published: June, 2025.