Buttered bread (the literal meaning of smørrebrød) is an inadequate term for these high-topped luncheon enterprises, but one branch of the family sits nicely with the concept of a simple open-faced sandwich. Butter is lavishly spread on a thick slice of rye bread, followed by a sprinkling of salt and a thick layer of liver paste.
After that the choice of modest toppings is personal. Danes choose a combination of cucumber, fried bacon, fried onions, lemon, lettuce, mushrooms, pickled beetroot, pickled gherkins, red pepper, salted meat, savoury jelly. Leverpostej was among the first smørrebrød pieces in the late 19th century and it remains popular.