Smørrebrød with Frikadeller, Red Cabbage and Mustard Cream

January 3, 2013

Frikadeller with red cabbage and mustard cream © kvalifood.com

The frikadelle smørrebrød is one of the most popular classics on the Danish lunch table and has been for generations. The danish-meatballs-frikadeller are made from a mixture of pork and veal, which gives a juicy and tender texture, and they are sliced thickly so you can see the pink centre. The combination of sweet-sharp red cabbage and pungent mustard cream creates a balance between salt, sour and sweet that works every time. It is important to let the mixture rest before frying — this gives a firmer structure and stops the danish-meatballs-frikadeller falling apart on the bread.

Frikadeller with red cabbage and mustard cream assembly © kvalifood.com

Ingredients

Yields 4 servings

Frikadeller

250 g minced pork
250 g minced veal
1 egg
3 tbsp plain flour
1 dl milk
1 small onion, finely grated
salt
white pepper
butter, for frying

Mustard cream

2 tbsp Dijon mustard
2 tbsp coarse-grain mustard
3 tbsp crème fraîche
1 tsp honey
salt

Assembly

4 slices dark rye bread
butter, for the bread
red cabbage (see recipe #46)
pickled cucumber
chervil
coarsely ground black pepper

Directions

Frikadeller

Mix the meat, egg, flour and milk into a smooth mixture. Stir in the grated onion. Season with salt and pepper. Leave to rest for 30 minutes. Shape oval patties using a wet spoon. Fry in butter over medium heat, 5–6 minutes on each side. Leave to cool.

Mustard cream

Mix the mustards, crème fraîche and honey together. Season to taste.

Assembly

Butter the rye bread. Cut the danish-meatballs-frikadeller into thick slices and lay them on the bread. Distribute red cabbage alongside. Spread mustard cream over the danish-meatballs-frikadeller. Add pickled cucumber. Garnish with chervil and pepper.