Leave it to the Danish to create something that is both visually appealing and sensible – and, although this open sandwich may not have the longevity of a piece of mid-century Danish furniture, the smørrebrød remains a Scandinavian masterpiece.

Re-emerging on many of Copenhagen’s restaurants’ menus, having fallen from fashion for a decade or two, this carefully assembled Nordic nosh can be crafted to befit any preferences and dietary requirements. The topping possibilities are infinite, but the traditional rules for creating smørrebrød dictate that you will require a piece of buttered bread – such as a dark rye bread – and a selection of accompaniments, to create a delicious and visually pleasing food. Ideally, there should be no bread visible between your piled ingredients and you should also sprinkle a little garnish over the top to complete your repast. Sprinklings may include such options as dill, diced pickles, crispy onions and chives.

Old-fashioned smørrebrød etiquette practices would suggest that you should toast your bread and you should only eat your stack using a knife and fork. If you’re adding herring, which is a customary smørrebrød component, you should only use rye bread and make sure your herring is placed before any other fish, meets and cheeses on your bread.

To save yourself from the monotony of another dull lunch, you might like to try making this Scandy sandy with smoked salmon, go traditional, throw a party in its honour, make a vegan version for conscious chowers, or make it mini.