Smørrebrød with Beef Tartare, Raw Egg Yolk and Pickled Beetroot

Beef Tartare with Raw Egg Yolk and Pickled Beetroot © kvalifood.com

Tartare on rye is raw, hand-chopped beef served on rye bread with a raw egg yolk — a smørrebrød that requires trust in the quality of the ingredients. The meat must be chopped with a knife, never minced, to keep the right texture with distinct meat fibres rather than a smooth paste. The dish has its roots in the French steak tartare, but the Danish version has developed its own identity with accompaniments like pickled beetroot, raw red onion and grated horseradish. The egg yolk is placed whole on top and broken by the person eating, so it flows over the meat like a natural sauce. It is a smørrebrød that divides opinion — you either go for raw beef or you don’t — but for those who do, it is one of the highlights of the lunch table.

Beef tartare assembly with raw egg yolk and pickled beetroot © kvalifood.com
Beef tartare assembly with raw egg yolk and pickled beetroot © kvalifood.com

Ingredients

Yields 4 servings

Tartare

  • 300 g beef tenderloin (or topside), absolutely freshly chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp finely chopped shallot
  • 1 tbsp finely chopped capers
  • 1 tbsp lemon juice
  • Salt
  • Freshly ground black pepper

Pickled beetroot

  • 1 beetroot, cooked and cut into thin slices
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar
  • Salt

Assembly

  • 4 slices dark rye bread
  • Butter, for the rye bread
  • 4 raw egg yolks (very fresh eggs)
  • Raw red onion rings
  • Capers
  • Freshly grated horseradish
  • Watercress
  • Flaky salt

Directions

Pickled beetroot

Mix vinegar, sugar and salt. Toss the beetroot slices in. Leave to sit for 30 minutes.

Tartare

Chop the beef finely with a sharp knife — never use a mincer, it ruins the texture. Mix with mustard, shallot, capers and lemon juice. Season with salt and pepper.

Assembly

Butter the rye bread. Spread the tartare in an even layer. Make a small hollow in the centre and place a raw egg yolk in it. Arrange pickled beetroot, red onion rings and capers around it. Grate fresh horseradish over. Garnish with watercress and flaky salt.

Tip: Buy the meat from a butcher you trust and chop it yourself shortly before serving.