Roastbeef with curry salad and fried onions

Name: Roastbeef with curry salad and fried onions
Prep time: 15 min
Total time: 30 min

June 6, 2012

Prep 15 min Total 30 min

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.

Roastbeef with curry salad and fried onions assembly © kvalifood.com

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.