Smørrebrød with roastbeef, potato salad and mustard cream
Roastbeef with potato salad and mustard cream © kvalifood.com
Roastbeef with potato salad is a substantial piece of smørrebrød that combines two Danish lunch classics on a single slice of rye bread. The potato salad is made from cold, cooked new potatoes folded into a dressing of mayonnaise, crème fraîche and Dijon mustard — it should be creamy but still have bites of potato with structure. The mustard cream with two kinds of mustard provides the sharp contrast that the rich meat and creamy potato salad need. Crispy onions and cornichons add the necessary contrasts of crunch and acidity.
Ingredients
Yields 4 servings
Potato salad
- 400 g new potatoes, cooked and cooled
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 2 tbsp finely chopped chives
- 1 tbsp Dijon mustard
- salt
- white pepper
Mustard cream
- 2 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- 2 tbsp crème fraîche
- 1 tsp honey
- salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 200 g cold roastbeef, thinly sliced
- crispy fried onions
- fresh chervil
- cornichons
- coarsely ground black pepper
Directions
Potato salad
Cut the cold potatoes into thick slices. Mix together mayonnaise, crème fraîche, chives and mustard. Gently fold in the potatoes. Season to taste.
Mustard cream
Mix both mustards, crème fraîche and honey. Season to taste.
Assembly
Butter the rye bread. Fold the roastbeef slices and place on the bread. Spoon potato salad alongside. Spread a stripe of mustard cream over the meat. Top with crispy onions, cornichons and chervil. Finish with pepper.