Danish Sandwiches (Smørrebrød)

• 4 pieces dark bread, thinly sliced (See Intro)
• butter
• 8 ounces pickled herring (optional, of various varieties including ( plain marinated herring marinerede sild', spiced kryddet )
• thinly-sliced cheese (optional, in many varieties)
• processed meat, in thin slices (optional, or cured meat slices)
• smoked fish fillet (optional, such as salmon or mackerel in tomato sauce)
• pickled cucumber (optional, or sliced cucumber)
• sliced hard-boiled egg (optional)
• tomatoes, slices (optional)
• red onion, cut in thin rings (optional)
• remoulade sauce (optional)

1. To build danish sandwiches, a slice or two of whatever chosen topping (i1/2palgi1/2) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal!
2. When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches.
3. In Denmark, Danish sandwiches are typically eaten with a fork and knife.

bread, butter, varieties including, cheese, meat, fish fillet, cucumber, egg, tomatoes, red onion, remoulade sauce

Taken from www.food.com/recipe/danish-sandwiches-sm-rrebr-d-424895 (may not work)