Smørrebrød with Liver Pâté, Meat Jelly, Pickled Beetroot and Cress
Liver Pâté with Meat Jelly, Pickled Beetroot and Cress © kvalifood.com
Cold liver pâté with meat jelly and beetroot is the most traditional version of the liver pâté smørrebrød and the one you find on most Danish lunch tables. The meat jelly — a beef jelly made from reduced stock and gelatine — has been a fixture in Danish smørrebrød since the 1800s and adds a salty, meaty depth to the mild pâté. Pickled beetroot with cloves brings a sweet-sour contrast and the characteristic ruby colour that is inseparable from the Danish lunch table. The peppery freshness of cress cuts through the heavier elements and brightens the dish. It is a formula that has worked for generations and there is no reason to change it.
Ingredients
Yields 4 servings
Homemade meat jelly
- 500 g beef knuckle bones (or pork knuckle)
- 1 onion, halved
- 1 carrot
- 2 bay leaves
- 5 black peppercorns
- 1 l water
- 2 sheets gelatine (or 1 tsp gelatine powder)
- Salt
Pickled beetroot
- 2 beetroots, cooked and thinly sliced
- 1 dl apple cider vinegar
- 2 tbsp sugar
- ½ tsp salt
- 3 cloves
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 thick slices cold liver pâté
- Cress
- Coarsely ground black pepper
Directions
Meat jelly
Simmer the bones with the onion, carrot, bay leaves and peppercorns for 2–3 hours. Strain and reduce to about 3 dl. Dissolve the gelatine in the hot stock. Season with salt. Pour into a shallow dish and refrigerate until set (4–6 hours).
Pickled beetroot
Bring the vinegar, sugar, salt and cloves to the boil. Pour over the beetroot slices. Leave to steep for at least 2 hours.
Assembly
Butter the rye bread. Place a thick slice of liver pâté on top. Cut the meat jelly into cubes or slices and arrange on top. Lay the pickled beetroot alongside. Top with cress and coarsely ground pepper.