Danish Open-Faced Sandwiches

Steps

1. Put the eggs in a small saucepan and cover them with cold water. Bring to a boil, turn off the heat, cover and let stand for 11 minutes, until the yolks are firm. Cool them in ice water, then peel and slice.
2. Stir the remoulade ingredients together in a small bowl. Taste and add a little salt if it needs it. Refrigerate for at least 30 minutes so the flavors blend. It should be pale yellow and spoonable.
3. Spread each slice of rye thickly with butter, all the way to the edges, about 1 1/2 teaspoons per slice. The butter keeps the bread from going soggy. Lay the slices on a board or platter.
4. For the herring sandwiches, lay the drained herring over 4 slices, then top with the red onion rings, capers and a few sprigs of dill.
5. For the egg sandwiches, lay the tomato slices over 4 more slices and sprinkle lightly with salt. Overlap the egg slices on top, add a small dollop of mayonnaise and finish with the chives and a grinding of pepper.
6. For the roast beef sandwiches, drape the beef in loose folds over the last 4 slices. Add a good spoonful of remoulade, a little horseradish, the crispy onions and the cornichon slices.
7. Serve right away, with knives and forks. Danes traditionally eat the herring first and finish with the meat.

Good to know

• Make ahead: the remoulade keeps up to 1 week in the refrigerator. Butter the bread and prep the toppings a few hours ahead and keep them covered, then build the sandwiches just before serving. Leftover remoulade is lovely on hot dogs, fish or cold meats.
• Can't find Danish rye? Use a dense, thinly sliced German-style rye or pumpernickel, and look for loaves with whole grains.
• Other rye toppings: cold sliced frikadeller with pickled red cabbage, liver pâté with bacon and mushrooms, or thin slices of boiled potato with mayonnaise, chives and fried onions. In Denmark, shrimp and egg is usually served on white bread.
• Alcohol-free: jarred herring is often packed with wine, including some cream sauce styles, so check the label if you avoid alcohol. If herring is not for your table, try smoked mackerel with a squeeze of lemon instead.