Roastbeef Smørrebrød (Danish Roast Beef Open Sandwich)
Roastbeef Smørrebrød (Danish Roast Beef Open Sandwich) is a traditional Danish recipe for a classic open-faced sandwich of buttered rye bread topped with rare roast beef, pickles, horseradish and curry remoulade that, traditionally, is the third sandwich served in a smørrebrød meal. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Roast Beef Open Sandwich (Roastbeef Smørrebrød).
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In the progression of Danish Smørrebrød, this open-faced sandwich represents the meat or third course, following on from the herring Smørrebrød, which is always served first and the fish Smørrebrød (as in the gravadlax Smørrebrød), with the Havarti cheese and tomato smørrebrød being served last.
This recipe is for a classic Danish roastbeef smørrebrød on rugbrød — piled generously high with rare roast beef, creamy curry remoulade, freshly grated horseradish, tangy pickled cucumbers, and a crown of shatteringly crispy fried onions. A hearty, bold open-faced sandwich that has anchored Danish lunch counters for over a century.
Ingredients:
1 slice of Danish rye bread rugbrød, about 12mm thick
1 tbsp cold salted butter
100g thinly sliced rare roast beef
3 tbsp Danish remoulade
4-5 slices Swedish quick-pickled cucumbers
1 tsp freshly-grated horseradish or pure white bottled horseradish
2 tsp crispy fried onions
Method:
Slice the rugbrød to about 1/2 inch (1.2 cm) thickness.
Spread cold butter generously and evenly across the entire surface of the bread, edge to edge.
Layer the roast beef generously across the buttered rugbrød — fold the meat, let it drape over the edges, pile it high. This is not the time for restraint.
Add a generous smear of Danish remoulade running diagonally across the beef.
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Tuck the pickled cucumber slices alongside the beef.
Grate fresh horseradish directly over the top, or spoon on pure white bottled horseradish (avoid cream-style).
Top the entire smørrebrød with a heavy scattering of crispy fried onions.
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