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Smorrebrod Recipe
Crisp, hearty Smorrebrod layered with rye bread, butter, and fresh toppings brings Scandinavian flavour to the table, perfect for relaxed lunches or light dinners shared with family and friends.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients
Roast Beef with Remoulade and Crispy Onions
- Danish rye bread rugbrød
- butter softened
- roast beef sliced
- crispy fried onions
- 60 g – ¼ cup mayonnaise
- 15 g – 1 tbsp Dijon mustard
- 45 g – 3 tbsp sweet pickles diced
- 15 g – 1 tbsp capers washed
- 5 g – 1 tbsp fresh tarragon – chopped
- 1.25 g – ¼ tsp turmeric
- salt and 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
- mayonnaise
- chives – chopped
Instructions
Roast Beef with Remoulade and Crispy Onions
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Prepare the Remoulade by finely chopping the pickles and capers, then placing them in a bowl (a food processor works well).
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Add the mayonnaise, Dijon mustard, tarragon, turmeric, salt, and pepper, and mix well.
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Refrigerate until you are ready to assemble the Smørrebrød.
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Butter a slice of rye bread.
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Top it with a slice of roast beef, a tablespoon of Remoulade, and some crispy fried onions (store-bought or homemade by frying thinly sliced onions until crisp).
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Serve immediately.
Gravlax and Sweet Dill Mustard Sauce
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Butter a slice of rye bread.
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Top it with a slice of Gravlax, a tablespoon of Sweet Dill Mustard Sauce, and garnish with fresh dill.
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Serve immediately.
Potatoes and Mayo
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Butter a slice of rye bread.
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Top it with sliced boiled potatoes, a tablespoon of mayonnaise, and some chopped chives.
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Serve immediately.