Go Back
Print
Smorrebrod

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

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.