Danish•comfort
Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots
A classic Danish Smørrebrød (Nordic open sandwich) featuring hearty rye bread, roast beef, curry remoulade sauce and crispy shallots.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 thin slices dense rye bread (such as rugbrød)
- Butter for spreading (preferably salted)
- A handful or two of baby arugula leaves or other small lettuces
- 8-10 slices roast beef (thinly sliced)
- Danish Remoulade (recipe follows)
- Crispy Fried Shallots
- ½ cup prepared mayonnaise
- 2 tablespoons skyr or greek yogurt
- 1 heaping teaspoon dijon mustard
- 1 tablespoon capers (coarsely chopped)
- 2 tablespoons dill pickles (finely chopped)
- 1 tablespoon finely chopped shallot
- 2 tablespoons chopped fresh parsley
- ¾ teaspoon curry powder
Instructions
- 1
Prepare the Danish Remoulade: Combine ingredients together in a small bowl. Stir until incorporated.
- 2
Assemble the Smørrebrød: Transfer bread slices to a clean work surface. Butter the bread. Top each slice with a handful of lettuce and a couple of slices of roast beef. Spoon a generous dollop of the Danish Remoulade on top. Sprinkle with Crispy Fried Shallots. Serve.