Smørrebrød Roastbeef with Crisp Onions, Remoulade and Grated Horseradish

This is what you call a “pilede high” smørrebrød or open-face sandwich. Just one of these is enough food for most people when eating at a restaurant. The roast beef can be bought at the supermarket or at the butcher or it can some roast beef left-over from the night before.












Roast Beef, Crisp Onions, Remoulade and Grated Horseradish

This sandwich is a favorite of the Danes. Crispy onions can be bought in all the stores in Denmark. If you can’t find these crispy onions in your part of the world, it is just as easy to make them yourself. I understand that crispy onions can be found in Asian shops in many parts of the world as they also use them in many dishes.   

Makes 4

Crispy onions:

2 large onions, cut into rings

1 tbsp. butter

1 tbsp. oil

salt and pepper

4-6 tbsp. homemade remoulade:

Remoulade – Makes 2 cups

1 cup of a god mayonnaise

2-3 tbsp. chopped pickles

1  chopped hardboiled egg

1 tbsp. capers

1 small crushed clove garlic

1 tbsp. chopped parsley

1-2 pinches of dried tarragon, mustard, curry

salt and freshly ground pepper

Mix mayonnaise with chopped pickles, chopped egg, capers, garlic and parsley. Season remoulade to taste with tarragon, mustard, curry, salt and pepper.

4 slices of buttered rye bread

8 – 16 slices of rare roast beef

Garnish: freshly grated horseradish (as much as you like) a cherry tomato,1 tbsp. chopped parsley

To make onions, warm butter and oil in a large skillet. Fry 5-6 minutes over low heat. Let them drain on a paper towel a few minutes before using.

To assemble, place 4 – 6 slices of roast beef (depending on the size) on each piece of buttered rye bread. Place a large spoonful of remoulade in the center. Place a large spoonful of crispy onions on one side of the sandwich and place as much horseradish as you want on the other side. Finish the sandwich with a wedge of cherry tomato and a sprinkle of parsley.

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