Denmark · 15 min · Meat · Main course · For beginners
Smørrebrød med roastbeef
In German: Smørrebrød mit Roastbeef · In English: Roast beef open sandwich
For 4 servings · US units
Rye bread with roast beef, remoulade, pickled cucumber and crispy fried onions
Everything that defines this smørrebrød sits on a slice of dark rye: softly folded roast beef, a ribbon of remoulade, sharp pickled cucumber and crispy fried onions. The bread is both base and side, and the whole thing is assembled in a quarter of an hour. It works in any season.
Ingredients
- 4slices, as the baseDark, dense sourdough bread made from rye, often with whole grains, hearty and slightly sour.Substitute: Pumpernickel or a dark wholegrain rye comes closest to the Nordic loaf; light mixed rye is softer and milder and holds up less well under heavy toppings.Read more
- ⅔ ozbutterfor spreading on the bread
- 8lettuceleaves, washed and patted dry (butterhead, iceberg or romaine)
- 5 ozRoast beefthinly sliced, about 3–4 slices per bread, folded
- 1⅓ ozpiped or spooned over the meatDanish remoulade: a cold mayonnaise sauce with finely chopped pickles and vegetables, tinted yellow with turmeric or curry, mildly tangy and sweet.Substitute: Mayonnaise with finely chopped pickles, a little pickle brine, a pinch of sugar and a small pinch of turmeric or curry powder comes very close to the Danish original, whereas ready-made German remoulade tastes more herby and less sweet.Read more
- 6Pickled cucumberslices, for garnish
- 1red onionraw, in thin rings
- 2tomatoessmall, quartered
- 4 tbspCrispy fried onionsfor sprinkling
- cressor sprouts or fresh herbs, for garnish
- freshly grated, scattered on top to finish (optional)A pungent white root that is sharp and mustard-like when freshly grated.Substitute: Plain jarred grated horseradish, without cream or mayonnaise, works well. It is milder and tastes of vinegar, so use a little more and cut back on other acidity in the dish.Read more
Method
- Butter the breadSpread the rye bread slices thinly and evenly with butter, right to the edges. The butter holds the topping in place and keeps the bread from going soggy.
- Cut the vegetablesPeel the red onion and cut it into thin rings. Quarter the tomatoes and slice the pickled cucumber if it isn't already sliced.
- Lay down the lettuceWash the lettuce leaves, drain them well and pat them dry. Lay two leaves on each slice of bread.
- Fold and add the roast beefLoosely fold three to four slices of roast beef per bread and arrange them neatly on the lettuce so the bread is well covered.
- Pipe the remouladePipe or spoon the remoulade in a line over the roast beef.
- Add the vegetablesArrange the pickled cucumber slices, onion rings and tomato quarters on top of the meat.
- Garnish and serveScatter over the crispy fried onions and cress, and finish with freshly grated horseradish if you like. Serve straight away, while the fried onions are still crisp.
Tips and variations
For snitter, use ordinary bread instead of rye, cut the slice in half crosswise and leave out the tomato and fried onions; top with herbs or sprouts instead. A twisted slice of fresh cucumber can replace the pickled cucumber, in which case skip the red onion. To cut calories, leave out the butter, and if you have the time, make the roast beef and fried onions yourself. Freshly grated horseradish adds a clean heat at the end. Serve on a board or a flat plate.
Allergens
Contains: Eggs, Cereals containing gluten, Milk (including lactose), Mustard
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
