Smørrebrød with Gammel Ole and Port Wine Jelly
Gammel Ole with raw onion and port wine jelly © kvalifood.com
Gammel Ole is one of the strongest Danish cheeses and needs accompaniments that can hold their own. Raw onion and port wine jelly is a step up from the classic cheese with plain jelly. Rye bread crumbs add extra texture. This is a smørrebrød for those who like bold flavours.
Ingredients
Yields 4 servings
Port wine jelly
- 1 dl beef jelly (sky)
- 2 tbsp port wine
- 1 tsp cornflour mixed with a little cold water
Rye bread crumbs
- 2 slices stale rye bread
- 1 tbsp butter
- salt, a little
Assembly
- 4 slices rye bread
- butter, for the rye bread
- 200 g Gammel Ole, thinly sliced
- ½ onion, cut into thin rings
- freshly ground black pepper
Directions
Rye bread crumbs
Tear the rye bread into rough pieces. Fry in butter in a pan over medium-high heat, stirring, for 4–5 minutes until crispy. Season with salt and leave to cool on kitchen paper.
Port wine jelly
Heat the beef jelly in a small pan. Add the port wine and simmer for 2 minutes. Stir in the cornflour mixture and let the sauce cook until it thickens slightly. Season to taste.
Assembly
Butter the rye bread. Lay the Gammel Ole slices on top and distribute onion rings and rye bread crumbs over. Pour the warm port wine jelly over and season with freshly ground black pepper.