Smørrebrød with Danbo, Beef Jelly and Pickled Cucumber
Prep 10 min Total 30 min
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.
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.