Smørrebrød with roastbeef, potato salad and mustard cream

Name: Smørrebrød with roastbeef, potato salad and mustard cream
Prep time: 10 min
Total time: 10 min

August 11, 2018

Prep 10 min Total 10 min

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.

Roastbeef with potato salad and mustard cream assembly © kvalifood.com

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.