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Planche de smørrebrød, tartines danoises sur pain de seigle noir aux graines, garnies de hareng mariné et oignon rouge, de saumon gravlax à l'aneth, de roastbeef avec rémoulade jaune et oignons frits, et d'œuf aux crevettes
Team Curcuma

Smørrebrød (Danish open sandwiches, 3 classic toppings)

Danish open sandwiches: buttered dark rye bread topped with pickled herring and red onion, salmon gravlax with dill, or roast beef with homemade curry remoulade and crispy onions. A fresh, colourful lunch that is quick to make.
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Prep Time 30 minutes
Total Time 30 minutes
Servings : 4 people
Course : Starter
Cuisine : Danish
Calories : 820
Ingredients Préparation Notes

Ingredients
  

  • 12 slices Danish dark rye bread (rugbrød) (thin, about 1 cm)
  • 60 g salted butter softened
  • 200 g pickled herring fillets
  • 1/2 red onion thinly sliced into rings
  • 1 tbsp capers
  • 150 g salmon gravlax sliced
  • 2 tbsp mustard dill sauce
  • 200 g cold roast beef very thinly sliced
  • 40 g crispy fried onions
  • 150 g mayonnaise (for the remoulade)
  • 2 tbsp chopped gherkins (for the remoulade and garnish)
  • 1 tsp curry powder (for the remoulade)
  • 1/4 tsp ground turmeric (for the remoulade)
  • 1 tsp mustard (for the remoulade)
  • fresh dill, grated horseradish, black pepper to garnish

Préparation
 

  1. Make the remoulade: mix the mayonnaise with the chopped gherkins, mustard, curry powder and turmeric. Chop 1 teaspoon of capers and stir them in. Chill.
  2. Spread each slice of rye bread with a generous layer of salted butter, right to the edges.
  3. Herring smørrebrød: cover 4 slices with pieces of herring fillet, then add red onion rings, a few capers and a sprig of dill.
  4. Gravlax smørrebrød: arrange the salmon in loose folds on 4 slices, add a drizzle of mustard dill sauce, fresh dill and a grind of pepper.
  5. Roast beef smørrebrød: lay the roast beef in waves on the last 4 slices, add a spoonful of remoulade, crispy onions, a few gherkin slices and a little grated horseradish.
  6. Arrange the open sandwiches on a board, building height, with generous toppings covering all the bread.
  7. Serve straight away, with a knife and fork, traditionally starting with the herring, then the fish, then the meat.

Notes

Allow 3 open sandwiches per person for lunch (12 in total). Nutrition values are for 3 open sandwiches, one of each topping. The remoulade keeps for 3 days in the fridge.