Roastbeef with curry salad and fried onions
Roastbeef with curry salad and fried onions © kvalifood.com
Thinly sliced roastbeef with homemade curry salad is a classic piece of smørrebrød. The curry salad is made with mayonnaise, curry, vinegar and a little sugar. Crispy fried onion rings add crunch and sweetness.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Topping
- 250 g roastbeef, thinly sliced
Curry salad
- 3 tbsp mayonnaise
- 1 tsp mild curry powder
- 1 tsp white wine vinegar
- ½ tsp sugar
- 2 tbsp finely chopped pickled cucumber
- salt
Fried onion rings
- 2 onions, cut into rings
- 3 tbsp plain flour
- oil, for frying
- salt
Assembly
- fresh parsley
- flaky salt
Directions
Curry salad
Stir together mayonnaise, curry, vinegar and sugar. Fold in pickled cucumber and season with salt. Leave to rest in the fridge for 15 minutes.
Fried onion rings
Toss the onion rings in flour and shake off the excess. Fry in hot oil (350°F / 175°C) until golden and crispy, about 2–3 minutes. Drain on kitchen paper and sprinkle with salt.
Assembly
Butter the rye bread with soft butter. Fold the roastbeef slices and place on the bread. Spread curry salad on top and finish with fried onion rings. Garnish with parsley and flaky salt.