Smørrebrød

Method

Lightly butter each slice of rye bread on one side only, using enough butter to create a thin protective layer that prevents moisture from the toppings seeping in. Prepare your toppings by arranging them separately: thinly slice the hard-boiled eggs, thinly slice the cucumber and radish, chop the fresh dill, and season the mayonnaise with lemon juice, salt and pepper. Create four open sandwiches by topping four buttered bread slices with your choice of combinations: smoked salmon with dill and lemon, cured ham with cheese, liver pâté with egg and radish, or cucumber with radish and mayonnaise. Arrange the toppings neatly on each slice, ensuring they cover the bread evenly and creating an attractive presentation. Serve immediately on a wooden board or slate, encouraging guests to eat with knife and fork.