Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Beetroot tartare with horseradish cream and rye crumble © kvalifood.com
Beetroot tartare was developed by Adam Aamann and has become one of the best-known modern Danish smørrebrød. The idea is simple: raw beetroot is finely chopped and seasoned exactly like a classic beef tartare with mustard, capers, shallot and vinegar. The result is a vegetarian dish with its own identity — earthy, sharp and with a firm, crisp texture that sets it apart from the meat original. The rye crumble adds crunch and a nutty flavour, and the horseradish cream provides the sharp warmth that balances the natural sweetness of the beetroot.
Ingredients
Yields 4 servings
Beetroot tartare
- 3 beetroots (approx. 300 g), raw, peeled and finely chopped
- 1 shallot, finely chopped
- 1 tbsp capers, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- salt
- pepper
Horseradish cream
- 1 dl crème fraîche 38%
- 2 tbsp freshly grated horseradish
- 1 tsp lemon juice
- salt
Rye crumble
- 2 slices rye bread, crumbled
- 1 tbsp butter
- flaky salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- pickled shallots
- watercress
- flaky salt
Directions
Beetroot tartare
Chop the beetroot finely with a sharp knife — not in a food processor. Mix with shallot, capers, mustard, olive oil and vinegar. Season to taste.
Horseradish cream
Mix crème fraîche, horseradish and lemon juice.
Rye crumble
Toast the crumbs in butter until crispy. Sprinkle with salt.
Assembly
Butter the rye bread. Shape the tartare into a neat round. Add a spoonful of horseradish cream alongside. Scatter rye crumble over. Garnish with pickled shallots, watercress and flaky salt.