Smørrebrød

Ingredients

Rye bread

8 slices, preferably dark danish rye

Unsalted butter

1/2 cup, softened

Smoked salmon

8 ounces, thinly sliced

Hard-boiled eggs

4, peeled and sliced

Cucumber

1, thinly sliced

Red onion

1/2, thinly sliced

Fresh dill

1/4 cup, chopped

Lemon wedges

for serving

Instructions

1. Begin by boiling the eggs. Place the eggs in a pot of cold water, bring to a boil, and then simmer for 9-10 minutes. After cooking, cool the eggs in cold water, then peel and slice them.
2. Spread a generous layer of softened unsalted butter on each slice of rye bread. This adds richness and prevents the bread from becoming soggy.
3. Layer the smoked salmon evenly across each slice of buttered bread, ensuring it covers the surface well.
4. Arrange the sliced hard-boiled eggs on top of the salmon, allowing the bright yellow yolks to peek through for an appealing look.
5. Add a layer of thin cucumber slices and red onion slices over the eggs for a refreshing crunch.
6. Garnish each sandwich with freshly chopped dill for an aromatic finish.
7. Serve with lemon wedges on the side to add a zesty touch when desired.