Smørrebrød with beetroot tartare, horseradish cream and rye crumble

Name: Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Prep time: 15 min
Total time: 15 min

February 15, 2021

Prep 15 min Total 15 min

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.

Beetroot tartare with horseradish cream and rye crumble assembly © kvalifood.com

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.