Smørrebrød with Rullepølse, Port Wine Jelly and Mustard
Smørrebrød with rullepølse, port wine jelly and mustard © kvalifood.com
Rullepølse is a classic Danish cold cut made from pork rolled with herbs and pressed firm. Here it is served with a dark port wine jelly, mustard and red sorrel, which cut through the richness.
Ingredients
Yields 4 servings
Port wine jelly
- 2 dl beef stock
- 1 dl port wine
- 1 tbsp butter
- salt
- pepper
Assembly
- 4 slices rye bread
- 12 slices rullepølse
- 1 red onion
- 1 dl cress
- 4 tsp coarse mustard
- butter, for the bread
Directions
Port wine jelly
Pour the beef stock and port wine into a small saucepan and reduce by half over medium heat. Stir in the butter and season with salt and pepper. The jelly should be glossy and slightly thick. Leave to cool to room temperature.
Assembly
Cut the red onion into thin rings and soak in cold water for 10 minutes to take the edge off. Butter the bread and lay the rullepølse slices on top. Drizzle a little port wine jelly over. Add the onion rings and cress, and place a teaspoon of mustard alongside.