You may not know this, but I have always had a fascination for Scandinavia.  I have visited Denmark a few times and I have been to Finland and Norway too.  Growing up, I have had my share of Scandinavian food and I must say it is delicious.  One of my favourite dishes is definitely Smørrebrød http://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d (also known as Smørbrød in Norway and Smörgås in Sweden).  So what it is?  It is an open sandwich made with sour dough rye bread (called rugbrød).  The slice of bread is then buttered (no wonder Smørrebrød literally means butter and bread!) and topped with all sorts of delicious local produce from cheese, to vegetables, to meat, or fish!  There are so many varieties, that you could eat it everyday and never get bored!  As the movie Frozen is set in the Norwegian fjords, I thought of making these for Victoria’s birthday party https://www.manusmenu.com/victorias-7th-birthday.  I made 3 kinds of Smørrebrød: Roast beef with Remoulade and Crispy Onions, Gravlax and Sweet Dill Mustard Sauce, and Potatoes and Mayo.  They were all a hit and we did not have any leftovers!  Enjoy!

5 from 1 vote

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Smorrebrod

Smorrebrod - delicious Scandinavian open sandwiches made with buttered rye bread and topped with roast beef, gravlax or potatoes.

Course Sandwiches

Cuisine Scandinavian

Prep Time 30 minutes

Total Time 30 minutes

Author Manuela Zangara

Ingredients

Roast beef with Remoulade and Crispy Onions

• Danish Rye bread rugbrød
• Butter softened
• Roast beef sliced
• Crispy fried onions
• ¼ cup Mayo
• 1 tbsp Dijon Mustard
• 3 tbsp sweet pickles diced
• 1 tbsp capers washed
• 1 tbsp fresh Tarragon chopped
• ¼ tsp turmeric
• Salt & Pepper to taste

Gravlax and Sweet Dill Mustard Sauce

• Danish Rye bread rugbrød
• Butter softened
• Gravlax
• Sweet Dill Mustard Sauce

Potatoes and Mayo

• Danish Rye bread rugbrød
• Butter softened
• Potatoes boiled and sliced
• Mayo
• Chives chopped

Instructions

Roast beef with Remoulade and Crispy Onions

1. Start by preparing the Remoulade.  Finely chop the pickles and capers and put them into a bowl (I used a food processor to save time).
2. Add the Mayo, Dijon Mustard, Tarragon, turmeric, salt and pepper and mix well.
   
3. Refrigerate it until you are ready to assemble your Smørrebrød.
4. Butter a slice of rye bread.
   
5. Top it with a slice of Roast beef, a tablespoon of Remoulade and some crispy fried onions (I used store bought onions, but you can make your own: simply slice them thinly and fry until crispy).
6. Serve immediately.

Gravlax and Sweet Dill Mustard Sauce

1. Butter a slice of rye bread.
   
2. Top it with a slice of Gravlax (click here for the recipe), a tablespoon of Sweet Dill Mustard Sauce (click here for the recipe) and decorate with some fresh dill.
3. Serve immediately.

Potatoes and Mayo

1. Butter a slice of rye bread.
   
2. Top it with the sliced boiled potatoes, a tablespoon of Mayo (click here for the recipe) and some chopped chives.
3. Serve immediately.

Related Posts:

• GRAVLAX WITH SWEET DILL MUSTARD SAUCE
• Salmon Sliders with Aioli
• Elsa’s Plait
• Victoria’s 7th Birthday
• Warm Salmon and Potato Salad