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Danish Smørrebrød
Thinly sliced apples and radishes add so much crunch! | Luce Hosier

Danish Smørrebrød

A salad of Like Chicken, creamy vegan mayonnaise, crispy asparagus, and apples tops thinly sliced homemade rye bread.

This is an absolute classic from Denmark. Traditionally it is very meat heavy. This version features plant-based LikeMeat Like Chicken Bites. The secret to the recipe is sourdough bread. I’ve included an easy Rye bread recipe that contains yeast instead of sourdough. It comes very close to the flavor we’re looking for without the extra work. If you don’t feel like baking your own bread, a nice toasted slice of whole grain sourdough bread will do the trick as well.

Danish Smørrebrød

By Line Tscherning Damgaard

10 mins to prep
15 mins to cook
Yields 2


Like Chicken Bites

  • 1 package LikeMeat Like Chicken Bites
  • 1 tablespoon vegetable or sunflower oil
  • 1 1/4 cups 100 grams cremini or chestnut mushrooms, cleaned and quartered

Vegan mayo

  • 1/2 cup soy milk
  • 1 cup canola, rapeseed or any other neutral oil 
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Rye bread

  • Neutral oil, for greasing bowl and loaf pan
  • 1/3 cup 50 grams fresh yeast or 5 1/2 teaspoons (20 grams) dried active yeast
  • 1 3/4 tablespoons 25 grams Kosher salt
  • 2 cups 400 grams cut rye kernels or grain
  • 4 cups 980 grams soy yogurt
  • 1 cup 125 grams raw unsalted sunflower or pumpkin seeds
  • 2/3 cup 100 grams flax seeds
  • 2/3 cup 200 grams whole wheat flour
  • 7 1/2 cups 750 grams rye flour
  • 1 cup 150 grams all-purpose flour

To assemble

  • 10 stalks asparagus, trimmed, blanched, and cut into 1-inch (about 3 centimeters) pieces
  • 1 apple (Royal Gala or Pink Lady), seeded, one half diced and the other half thinly sliced, for garnish
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon agave syrup, honey or maple syrup
  • 3/4 cup 150 grams Line’s Homemade Vegan Mayo
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 4 breakfast radishes, thinly sliced, for garnish
  • Chives, finely chopped, for garnish


    Like Chicken Bites

    • 1
      In a large pan over medium heat, add oil and mushrooms. Fry until golden, about 5 minutes.
    • 2
      Stir in the Like Chicken Bites. They should heat through, but not brown or get crispy, about 3 minutes. Remove from heat to cool.


    • 1
      In a blender, add soy milk, oil, vinegar, and sugar. Blend until thick, shiny, and emulsified. Season with salt and black pepper to taste.


    • 1
      Coat a large bowl and 2 1-pound loaf pans with oil. Set aside.
    • 2
      In the bowl of a stand mixer with a dough hook attachment, dissolve yeast in 2 1/2 cups (590 milliliters) warm water. Add salt, rye kernels, and yogurt. Stir to combine.
    • 3
      Add seeds and flours. Knead on medium-low until the dough is smooth and no longer sticks to the sides of the bowl, about 8 minutes.
    • 4
      Transfer dough into prepared bowl, cover, and let rise at room temperature for 1 hour.
    • 5
      Divide dough evenly between the loaf pans. Let rise at room temperature for 30 minutes. Meanwhile, preheat the oven to 400°F with the rack set to the middle.
    • 6
      Transfer loaf pans into the oven and immediately lower the temperature to 325°F. Bake for 1 hour 15 minutes.
    • 7
      Cool before removing from loaf pans and thinly slicing. This recipe calls for 4 slices of bread. Enjoy the rest!


    • 1
      In a large bowl, add Like Chicken Bites mixture, asparagus, diced apples, mustard, agave syrup, and mayo. Stir to combine. Season with salt and black pepper to taste.
    • 2
      Divide the Like Chicken salad among the sliced bread. Top with sliced apples, radishes, and chives.

Chef's Notes

Special Equipment: blender, stand mixer with dough hook attachment, two 1-pound loaf pans