Back from Copenhagen 2

Smørrebrød: anything starting with bread and butter has to be pretty damn good.

To construct a sandwich, Larsen says, start with a thin slice of good, dense rye or dark bread (use German-style breads). You can also use sourdough or French baguettes.

Butter the bread - this seals the slices and prevents them from getting soggy later. Then place lettuces (Boston or leaf lettuce work well) directly on the buttered surface. The next layer is the featured element - shrimp, egg, or liver, for instance. Finally, add a garnish such as olives or anchovies and a sauce (the creamy, mayonnaise-based remoulade is popular) to enhance flavors.

(From here)