Smørrebrød danés (sándwiches abiertos)

Ingredientes

• 1/4 cup mayonnaise ((1/4 cup is 4tbsp))
• 1 tbsp cornichons (finely chopped (or other pickled cucumber))
• 1 tsp capers (roughly chopped)
• 1 tbsp fresh parsley (finely chopped )
• 1 tsp lemon juice
• 1 tsp mustard (Dijon)
• 1/8 tsp curry powder
• 6 slices Danish rye bread (if available, or closest equivalent (eg pumpernickel))
• 1 tbsp butter (approx)
• 6 slices roast beef (approx, depending on size)
• 6 slices smoked salmon (approx, depending on size)
• 1 hard boiled egg (or possibly more)
• 1 radish
• 6 slices cucumber
• a few cornichons or pickle slices
• pea shoots
• a few slices of lemon
• fresh dill
• radish slices

Preparación

1. 1

   --- To prepare remoulade (can be made ahead) ---

2. 2

   Mix together all the ingredients for the remoulade (mayonnaise, pickled cucumbers/cornichons, capers, parsley, lemon juice, mustard and curry powder). Spoon a little on top of each slice then top with some slices of cornichon and/or lemon and parsley as you wish.

3. 3

   --- To make smorrebrod ---

4. 4

   Lightly butter all of the slices of rye bread.

5. 5

   For roast beef - lay slices of beef in slightly overlapping layers on two of the slices of bread. Drizzle some of the remoulade on top. Garnish with pickle slices/cornichons and some pea shoots.

6. 6

   For smoked salmon/gravlax - layer slices of smoked salmon over two more slices of bread, either slightly overlapping or in small folds. Top with a slice of lemon and a piece of dill as garnish (you can also add some remoulade, if you like).

7. 7

   For egg - slice the hard boiled egg and place a few slices on each of the remaining two slices of bread. Add slices of cucumber and radish around or on top of the egg in a pattern, as works with the egg slices. Garnish with some remoulade and pea shoots or dill.