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).
Add the Mayo, Dijon Mustard, Tarragon, turmeric, salt and pepper and mix well.
Refrigerate it until you are ready to assemble your Smørrebrød.
Butter a slice of rye bread.
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).
Serve immediately.
Gravlax and Sweet Dill Mustard Sauce
Butter a slice of rye bread.
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.
Serve immediately.
Potatoes and Mayo
Butter a slice of rye bread.
Top it with the sliced boiled potatoes, a tablespoon of Mayo (click here for the recipe) and some chopped chives.