Smørrebrød, Denmark's open sandwich, starts with dense, dark rye bread and plenty of butter. Pickled herring is the classic first course at a Danish lunch, its sweet-sour fillets balanced by sharp red onion and fresh dill.
Smørrebrød, Denmark's open sandwich, starts with dense, dark rye bread and plenty of butter. Pickled herring is the classic first course at a Danish lunch, its sweet-sour fillets balanced by sharp red onion and fresh dill.
Smørrebrød, Denmark's open sandwich, starts with dense, dark rye bread and plenty of butter. Pickled herring is the classic first course at a Danish lunch, its sweet-sour fillets balanced by sharp red onion and fresh dill.
Smørrebrød, Denmark's open sandwich, starts with dense, dark rye bread and plenty of butter. Pickled herring is the classic first course at a Danish lunch, its sweet-sour fillets balanced by sharp red onion and fresh dill.
Smørrebrød, Denmark's open sandwich, starts with dense, dark rye bread and plenty of butter. Pickled herring is the classic first course at a Danish lunch, its sweet-sour fillets balanced by sharp red onion and fresh dill.
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