Copenhagen Smørrebrød 🐟

Method

1. 1

   Cut the rye into neat rectangles, slightly angled, and toast very lightly if you like.

2. 2

   Butter each slice thickly with salted butter, right to the corners — the butter is structural.

3. 3

   Layer sliced egg with a spoon of curry mayonnaise on one, and curl pickled herring on top of it.

4. 4

   Finish with rings of red onion, capers and a shower of chopped chives.

5. 5

   Eat with knife and fork, one open-faced creation at a time, ideally with a cold lager.