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See also: smorrebrod and smörrebröd


A selection of Danish smørrebrøds. Here dark rye bread covered with salmon topped with either remoulade or prawns. In the background are other kinds.

Alternative forms[edit]


From Danish smørrebrød.


smørrebrød (plural smørrebrøds)

  1. An open-faced sandwich that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
    • 1968, Eleanor B. Pierce, Menu Translator: Pan Am’s Guide to Food and Drink Specialties Abroad and at Home, Pan American Airways, page 24:
      Danish cities are full of shops with colorful smørrebrøds where you can inexpensively buy an assortment to eat in the park on a nice day.
    • 2011, Jack Challem, No More Fatigue: Why You’re So Tired and What You Can Do About It, John Wiley & Sons, Inc., →ISBN, page 168:
      Two or three smørrebrøds are commonly served as breakfast in Denmark and other Scandinavian countries.
    • 2011, Amy C. Rea, Backroads & Byways of Minnesota: Drives, Day Trips & Weekend Excursions, The Countryman Press, →ISBN, page 199:
      Next door to the Commonweal is Kari’s, which has somewhat erratic hours (be sure to check before planning a trip there) and serves Scandinavian gourmet food, like Norwegian meatballs with lingonberries and a variety of smørrebrøds.

Further reading[edit]



From smør og brød, lit. "bread and butter".


  • IPA(key): /smœrəbrøːˀð/, [ˈsmɶɐˌb̥ʁœðˀ]


smørrebrød n (singular definite smørrebrødet, not used in plural form)

  1. (uncountable) bread (an open faced sandwich containing an assortment of fillings)


Related terms[edit]