Smørrebrød Tartare With Snaps

A classic tartare, (the French version) usually uses cognac, The Danes, of course, prefer to use Snaps (Aquavit), a Danish product. And we eat it with Danish rye bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

Tartare with Snaps/aquavit

Makes 4

1 lb. beef fillet, or ask the butcher to grind meat for tartare

1 tsp. Dijon Mustard

1 tbsp. Worcester sauce

1 tbsp. olive oil

1 tbsp. finely chopped onion

1 tbsp. finely chopped cornichon

1 tbsp. capers, rinsed, drained and chopped

1½ tbsp. snaps/aquavit

4 slices of rye bread

2 oz. butter 

Garnish:

4 pasteurized egg yolks *

fried parsley or another fresh herb

oil for frying parsley   

lots of freshly ground black pepper

To make tartare, if you wish to make the tartare meat yourself, place the whole filet in freezer 30 min. before using. It makes it easier to work with.  Scrape meat with a very sharp knife, along the length of the muscle tissue, so you get fine, long segments of meat. Ensure there are no sinews in the finished tartare place in a large, cold bowl. Add mustard, Worcester sauce, oil, onions, cornichon, capers and snaps; stir until well combined. Cover and chill in the refrigerator for at least 30 min. or until ready to use.

To make fried parsley, deep fry parsley 1-2 in very hot oil.

To serve, fry bread in melted butter and place on a plate. Mold tartare into 4 patties and place next to bread. Push 1 egg yolk in its shell into each patty or arrange an egg yolk in a small cup and place the cup on plate. Sprinkle with lots of black pepper.

*If you prefer, a poached egg can be used to garnish the tartare.

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