Smørrebrød with roastbeef, remoulade and crispy onions
Roastbeef with remoulade and crispy onions © kvalifood.com
Roastbeef with remoulade and crispy onions is one of the heavyweights of smørrebrød and a fixture on any Danish lunch table. The roastbeef must be pink in the middle — well-done meat has no place here — and cut into thin slices that are folded into loose waves on the bread, never laid flat. The remoulade is the Danish version, which with its turmeric, tarragon and chopped pickles has a very different character from the French original. The crispy fried onions add crunch and sweetness, while freshly grated horseradish, grated directly over the top, contributes a warmth that sharpens the palate. This is a piece of smørrebrød that lives and dies by the meat — use a good cut of beef and cook it with care.
Ingredients
Yields 4 servings
Homemade remoulade
- 1½ dl mayonnaise
- 3 tbsp finely chopped cornichons
- 2 tbsp finely chopped capers
- 1 tbsp finely chopped shallot
- 1 tbsp chopped tarragon
- 1 tbsp chopped chervil
- 1 tsp Dijon mustard
- 1 tsp turmeric
- salt
- pepper
Crispy onions
- 2 large onions, thinly sliced into rings
- 3 tbsp plain flour
- neutral oil
- flaky salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 200 g cold roastbeef, thinly sliced (pink in the middle)
- fresh horseradish, for grating
- cornichons
- chervil
- coarsely ground black pepper
Directions
Remoulade
Mix all ingredients together. Leave to rest in the fridge for 30 minutes.
Crispy onions
Toss in flour, fry in batches in hot oil until golden. Drain on kitchen paper, sprinkle with flaky salt.
Assembly
Butter the rye bread. Fold the roastbeef slices loosely and place them on the bread in soft waves — never flat. Spread remoulade alongside the meat. Top with a generous pile of crispy onions. Grate fresh horseradish directly over. Add cornichons and chervil as garnish. Finish with coarsely ground pepper.