National Dish Denmark: Herring Open Sandwich (Recipe)
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Meet Sildemad, Denmark’s much-loved herring open sandwich and a cornerstone of the Nordic table. Slices of dark rye bread are piled high with marinated herring, sharp red onion, crisp cucumber and a shower of fresh dill — simple food that tastes of the sea. It takes minutes to assemble, needs no cooking at all, and works just as happily as a quick lunch as it does on a festive spread. Bring the flavours of the North Sea straight to your own kitchen.
About Herring Open Sandwich
Sildemad is a traditional Danish national dish, celebrated for its delicious and endlessly varied open sandwiches. They are usually topped with marinated herring and an array of fresh ingredients, which together make for a genuine taste experience. Sildemad is found everywhere in Denmark and offers an excellent way into Nordic food culture. Whether served on a special occasion or simply as a snack between meals, it brings the aromas of the North Sea straight to the table — much like its close cousin, the classic Smorrebrod.
Ingredients (serves 1–2)
- 2 slices of hearty rye bread
- 200 g marinated herring (in vinegar or mustard, for example)
- 1 small red onion, thinly sliced
- Cucumber, fresh or pickled, sliced
- Dill or parsley, to garnish
- Butter or margarine (optional)
Shopping for the ingredients
When shopping for sildemad, it is well worth paying attention to the quality of the marinated herring. Many food shops sell fresh herring marinated on the premises, and most chiller cabinets also carry ready-marinated versions. For the bread, a hearty rye loaf is the natural choice, since its depth complements the intense flavour of the fish so well. Don’t forget fresh herbs such as dill or parsley — they are what round the dish off.
Preparing the dish
Getting sildemad ready is straightforward and quickly done. Begin by slicing the rye bread, making sure it is nice and fresh. The marinated herring should be drained thoroughly so the bread does not turn soggy. After that, prepare the vegetables — the red onion and the cucumber — by cutting them into thin slices, which gives both an attractive presentation and a pleasant variety of texture.
Step-by-step instructions
- Lightly butter the bread, if you like, for a little extra flavour.
- Lay the marinated herring evenly across the slices.
- Distribute the red onion and cucumber over the top.
- Garnish with fresh dill or parsley and serve immediately.
Gluten-free / lactose-free version
For a gluten-free take on sildemad, use one of the gluten-free breads now stocked by most supermarkets. Do check that the marinated herring itself contains no gluten-bearing ingredients. For a lactose-free version, swap the butter for lactose-free margarine, or simply leave it out altogether — the remaining ingredients carry plenty of flavour on their own.
Tips for vegans and vegetarians
Vegan and vegetarian versions of sildemad are easy to put together by replacing the herring with plant-based alternatives. Pickled aubergine or carrot make a flavourful option that enriches the sandwich in its own right. Tofu steeped in a well-seasoned marinade is another tasty, fish-free choice. Just make sure the remaining fresh ingredients are chosen to complement whatever you use as the new star of the plate.
More tips and tricks
To make your sildemad even better, experiment with different marinades and side dishes. The sandwiches also prepare well in advance and keep in the fridge without losing their flavour. A simple way to lift the aromas is a squeeze of lemon or lime juice as you assemble. Finally, try different breads to vary the dish to your own liking — the same trick that works so well with Rugbrod Med Leverpostej.
Adapting the recipe to your taste
The sheer variety of sildemad makes it easy to tailor to personal preference. Add avocado or hummus, for instance, for extra creaminess. You might also try other vegetables such as radish or rocket to make the sandwich more colourful and even healthier. Just take care to combine the ingredients so the flavours harmonise and the finished dish is a genuine pleasure.
Ingredient substitutions
When making sildemad you can swap out plenty of ingredients, depending on what is available or what suits your palate. Instead of marinated herring you might use smoked fish, or skip fish altogether. Cured herring, as used in Spegesild, is another natural stand-in. The bread is just as easy to adjust — reach for wholemeal or a gluten-free loaf. Let your creativity guide you towards a version that is entirely your own.
Drink pairing ideas
The right drink rounds off the sildemad experience. A chilled Danish beer is the perfect companion to these savoury sandwiches. A crisp cider is another fine choice, complementing the flavours beautifully. If you prefer something alcohol-free, cool mineral water or a fruity smoothie makes a refreshing partner to the meal.
Serving and presentation ideas
Presented well, sildemad is a real feast for the eyes. Use a handsome wooden board or brightly coloured crockery to serve the sandwiches in style. Decorate the platter with fresh herbs or edible flowers to make the dish more appealing still. Small details like these elevate the food and turn it into a highlight of any occasion.
A bit of history
Sildemad has a long tradition in Denmark and is closely bound up with the country’s maritime culture. The use of herring goes back above all to fishing, which for centuries was a vital livelihood for coastal communities. These delicious sandwiches are not merely a simple meal; they also represent the traditions and way of life of the Danes, and they remain one of the most recognisable expressions of Danish cuisine. Enjoy a piece of Danish history with every bite.
More recipe ideas
Summary: Herring Open Sandwich
All in all, sildemad is a wonderful way to enjoy Danish cooking. The combination of marinated herring and fresh ingredients delivers a taste experience quite unlike anything else. The dish is simple to prepare and offers countless variations to suit every palate. Try sildemad for yourself and take pleasure in a genuine piece of Nordic food culture.
