Smørrebrød med roastbeef (roast beef open sandwich)
15 min · 37 g protein · 386 cals / serving
The classic Danish open sandwich: dark rye bread piled with folds of pink roast beef, a spoon of tangy yellow remoulade, freshly grated horseradish, a crunch of crispy fried onions and slices of pickled cucumber. The remoulade is made with skyr and a little mayonnaise, so it keeps its sharp, pickly bite with far less oil.
Ingredients
Remoulade
- 1/4 cup skyr
- 2 tsp light mayonnaise
- 2 tbsp finely chopped pickled cucumber, pickled cucumber or gherkin
- 1 tsp Dijon mustard
- 1/4 tsp curry powder
- a pinch turmeric
- 4 thin slices pumpernickel, dense Danish-style rye bread (rugbrød)
- 1 tsp butter, a thin scrape
- 6 leaves butterhead lettuce
- 8 1/2 oz roast beef, oven-roasted without salt, thinly sliced, pink in the middle
- 2 tbsp grated horseradish, fresh horseradish
- 12 slices pickled cucumber
- 1 1/2 tbsp crispy fried onions
- a small handful watercress, or garden cress
Steps
- Stir the skyr, mayonnaise, chopped pickle, mustard, curry powder and turmeric into a thick, pale-yellow remoulade. Season with a pinch of salt.
- Scrape the bread very thinly with butter, lay lettuce leaves on each slice and cover with the roast beef, folded loosely in waves rather than laid flat so it looks generous and stays tender.
- Spoon the remoulade along the middle of each, then top with grated horseradish, pickled cucumber slices, crispy onions and cress. Eat with a knife and fork, the Danish way.
Good to know
Roast it myself?
Yes, if you like: brown a 1 1/4 lb piece of beef topside or sirloin, roast at 350°F to 135°F in the centre for rosy medium-rare, rest it and chill before slicing thin. Bought sliced roast beef is what most Danes use.
Why the crispy onions on top?
Roast beef smørrebrød without ristede løg is not quite the real thing. A couple of tablespoons is enough for crunch and toasty sweetness; they are the richest thing on the bread, so add them last and to taste.
Can I make the remoulade ahead?
It keeps three days in the fridge and tastes better after an hour, when the curry has bloomed.
Per
- Calories
- 128
- Protein
- (38%)
- 12 g
- Fat
- (23%)
- 3 g
- Carbohydrates
- (39%)
- 14 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 254 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 771 kcal goes into the pot and 604 g of ingredients comes out as about 604 g of food: 128 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.