Smorrebrod Recipe
Crisp, hearty Smorrebrod layered with rye bread, butter, and fresh toppings brings Scandinavian flavour to the table, perfect for relaxed lunches or light dinners shared with family and friends.
Ingredients
- Danish rye bread (rugbrød)
- butter (softened)
- roast beef (sliced)
- crispy fried onions
- 60 g – 1/4 cup mayonnaise
- 15 g – 1 tbsp Dijon mustard
- 45 g – 3 tbsp sweet pickles (diced)
- 15 g – 1 tbsp capers (washed)
- 5 g – 1 tbsp fresh tarragon (– chopped)
- 1.25 g – 1/4 tsp turmeric
- salt and pepper (– to taste)
- Danish rye bread (– rugbrød)
- butter (– softened)
- Gravlax
- potatoes and mayo
- Danish rye bread (– rugbrød)
- butter (– softened)
- potatoes (– boiled and sliced)
- mayonnaise
- chives (– chopped)
Instructions
- 1
--- Roast Beef with Remoulade and Crispy Onions ---
- 2
Prepare the Remoulade by finely chopping the pickles and capers, then placing them in a bowl (a food processor works well).
- 3
Add the mayonnaise, Dijon mustard, tarragon, turmeric, salt, and pepper, and mix well.
- 4
Refrigerate until you are ready to assemble the Smørrebrød.
- 5
Butter a slice of rye bread.
- 6
Top it with a slice of roast beef, a tablespoon of Remoulade, and some crispy fried onions (store-bought or homemade by frying thinly sliced onions until crisp).
- 7
Serve immediately.
- 8
--- Gravlax and Sweet Dill Mustard Sauce ---
- 9
Butter a slice of rye bread.
- 10
Top it with a slice of Gravlax, a tablespoon of Sweet Dill Mustard Sauce, and garnish with fresh dill.
- 11
Serve immediately.
- 12
--- Potatoes and Mayo ---
- 13
Butter a slice of rye bread.
- 14
Top it with sliced boiled potatoes, a tablespoon of mayonnaise, and some chopped chives.
- 15
Serve immediately.
Cook it from the original
This recipe comes from manusmenu.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on manusmenu.com