Smørrebrød with Salt Beef, Meat Jelly and Mustard Vinaigrette
Smørrebrød with salt beef, meat jelly and mustard vinaigrette © kvalifood.com
Salt beef — brined and slow-boiled beef — is one of the oldest cold cuts in Danish food tradition and has been a fixture on smørrebrød tables for generations. The meat is brined for several days, slowly cooked, then cut into thin slices with a deep, salty, meaty flavour and a firm, slightly fibrous texture. The meat jelly, which is essential here, adds a gelatinous richness that reinforces the meat quality. The mustard vinaigrette provides acidity and sharpness that cuts through the intensity of the salt. Raw red onion and watercress contribute freshness and bite. It is a classic, unpretentious smørrebrød that is about the quality of the slowly prepared meat.
Ingredients
Yields 4 servings
Mustard vinaigrette
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tsp honey
- 1 tbsp finely chopped parsley
- salt
- pepper
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 200 g salt beef, thinly sliced
- meat jelly (see recipe #36), cut into cubes
- 1 red onion, cut into thin rings
- cornichons
- watercress
- coarsely crushed black pepper
Directions
Mustard vinaigrette
Whisk together the mustard, vinegar and honey. Add the oil in a thin stream. Stir in the parsley. Season to taste.
Assembly
Butter the rye bread. Drape the salt beef slices in soft folds. Scatter the meat jelly cubes on top. Drizzle with mustard vinaigrette. Lay on the red onion rings and cornichons. Garnish with watercress and pepper.