Smørrebrød with Danbo, Beef Jelly and Pickled Cucumber

Danbo with beef jelly and pickled cucumber © kvalifood.com

Danbo with beef jelly is a classic Danish smørrebrød. It looks simple, but the jelly and pickled cucumber are what lift the cheese from a dull slice to something that actually tastes of something. Use a good, well-flavoured jelly — either home-made or a quality jar.

Danbo with beef jelly and pickled cucumber assembly © kvalifood.com
Danbo with beef jelly and pickled cucumber assembly © kvalifood.com

Ingredients

Yields 4 servings

Pickled cucumber

  • 1 cucumber, thinly sliced
  • 1 dl vinegar (7%)
  • 1 dl water
  • 2 tbsp sugar
  • 1 tsp salt

Assembly

  • 4 slices rye bread
  • butter, for the rye bread
  • 200 g Danbo, thinly sliced
  • 4 tbsp beef jelly (sky)
  • ½ red onion, thinly sliced into rings
  • salt
  • pepper

Directions

Pickled cucumber

Bring the vinegar, water, sugar and salt to the boil, stirring until the sugar dissolves. Put the cucumber slices in a jar and pour the hot brine over. Leave to steep for at least 20 minutes.

Assembly

Butter the rye bread. Lay the Danbo slices on in a single layer. Distribute the pickled cucumber and red onion rings over the cheese. Spoon a little beef jelly over each piece and season with salt and pepper.