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Smørbrød with Pickled Herring, Egg Salad, A Tangle of Watercress, and Dill

Daytona Strong
Servings 4


  • 4 slices hearty bread
  • 4 tablespoons salted butter room temperature
  • 1 English cucumber halved lengthwise then cut into 1/8-inch half moons
  • 6 hard-boiled eggs chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt
  • 10 ounces pickled herring fillets cut into 1-inch pieces
  • 6 ounces watercress leaves and upper stems only
  • Wisps of fresh dill for garnish


  • Divide slices of bread between four plates and spread with butter all the way to the crust. Arrange the cucumber slices over the butter, overlapping in a fish scale pattern.
  • In a medium mixing bowl, vigorously stir the eggs, mayonnaise, sour cream, and salt until combined and the egg yolks have broken apart and become part of the sauce.
  • Spoon the egg salad over the cucumbers, then arrange the pickled herring evenly across each sandwich. Top with watercress and garnish with fresh dill.