Smørrebrød with Frikadeller, Red Cabbage and Mustard Cream
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 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 frikadeller falling apart on the bread.
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 frikadeller into thick slices and lay them on the bread. Distribute red cabbage alongside. Spread mustard cream over the frikadeller. Add pickled cucumber. Garnish with chervil and pepper.