Smørrebrød with Dripping, Beef Jelly and Fried Onions
Dripping and beef jelly with fried onions © kvalifood.com
Dripping and beef jelly is a genuine working-class smørrebrød from a time when everything from the pig was used and nothing thrown away. The spiced dripping is spread thickly in place of butter, and the jelly — the solidified stock from the roast — is cut into cubes and laid on top. The fried onions add crunch and sweetness. The flavour is deep, salty and umami-rich, and the texture is a mix of soft fat and crispy onion. It is not a smørrebrød for everyone, but for those who know it, it is pure nostalgia and a reminder of what Danish food tradition is built on.
Ingredients
Yields 4 servings
Spiced dripping
- 200 g lard (leaf fat)
- 1 onion, finely chopped
- 1 tsp thyme
- ½ tsp allspice
- salt
- pepper
Assembly
- 4 slices dark rye bread
- beef jelly (see recipe #36), diced
- fried onions (see recipe #37)
- coarse salt
- coarsely ground black pepper
Directions
Spiced dripping
Melt the lard slowly. Fry the onion in the fat until soft. Add the thyme and allspice. Pour into a dish and leave to set in the fridge.
Assembly
Spread the rye bread with spiced dripping instead of butter — a thick layer. Distribute the jelly cubes on top. Top with fried onions. Scatter with coarse salt and pepper.