📝 About This Recipe
Transport yourself to the cobblestone streets of Copenhagen with this authentic Smørrebrød, the pinnacle of Danish lunch culture. Centered around dense, nutrient-rich 'Rugbrød' (dark rye bread), this open-faced sandwich balances the earthy, nutty notes of the grain with succulent roast beef and a tangy, homemade remoulade. It is a masterpiece of textures and colors that elevates the humble slice of bread into a sophisticated culinary experience.
🥗 Ingredients
The Foundation
- 4 thick slices Danish Dark Rye Bread (Rugbrød) (dense, seeded variety is best)
- 2 tablespoons Salted European Butter (softened to room temperature)
The Toppings
- 8-12 slices Rare Roast Beef (thinly shaved)
- 1/2 cup Crispy Fried Onions (store-bought or homemade)
- 2 inch piece Fresh Horseradish (for grating)
- 12 slices Pickled Cucumber Salad (Agurkesalat) (sweet and sour style)
- 1 medium Fresh Tomato (sliced into thin rounds)
Quick Danish Remoulade
- 1/2 cup Mayonnaise (full fat preferred)
- 2 tablespoons Pickled Relish or Capers (finely chopped)
- 1/4 teaspoon Turmeric (for that iconic yellow color)
- 1/2 teaspoon Curry Powder (mild yellow curry)
- 1 teaspoon Lemon Juice (freshly squeezed)
Garnish
- 4 sprigs Fresh Dill (plucked)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 pinch Flaky Sea Salt (to finish)
👨🍳 Instructions
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1
Begin by preparing the Danish Remoulade: In a small bowl, whisk together the mayonnaise, chopped relish, turmeric, curry powder, and lemon juice until smooth and bright yellow. Set aside in the fridge for 10 minutes to let the flavors marry.
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2
Slice the dark rye bread into consistent pieces, approximately 1/2 inch thick. Ensure the bread is at room temperature to maintain its characteristic chewy texture.
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3
Apply a generous, even layer of softened salted butter to each slice of rye. In Denmark, this is called 'tandsmør' (tooth-butter), meaning the layer should be thick enough to see your teeth marks in it. This acts as a moisture barrier.
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4
Place a thin slice of tomato on one corner of the bread and two slices of pickled cucumber adjacent to it to create a base layer of acidity.
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5
Fold the roast beef slices loosely to create height and volume, rather than laying them flat. Arrange 2-3 slices per piece of bread, centering them over the butter and vegetables.
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6
Dollop a generous tablespoon of the prepared yellow remoulade directly onto the center of the roast beef.
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7
Sprinkle a tablespoon of crispy fried onions over the remoulade. These provide a crucial crunch that contrasts with the soft meat and dense bread.
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8
Using a microplane or fine grater, grate fresh horseradish directly over the top of the sandwich. The pungency of fresh horseradish is essential for cutting through the richness of the beef.
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9
Garnish with a sprig of fresh dill and a scattering of snipped chives for a pop of herbal freshness and color.
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10
Finish with a tiny pinch of flaky sea salt and freshly cracked black pepper. Serve immediately on a flat plate with a knife and fork—Smørrebrød is never eaten with the hands!
💡 Chef's Tips
Always butter the bread all the way to the edges to prevent the toppings from making the rye soggy. Use high-quality, dense rye bread; if you can't find Danish Rugbrød, a heavy German Pumpernickel is a suitable substitute. For the best visual appeal, build your toppings upwards rather than outwards to create a 'mountain' effect. If you don't like roast beef, the same rye base works beautifully with pickled herring or smoked salmon. Cold leftovers of roasted meats are actually preferred over warm meat for authentic Smørrebrød.
🍽️ Serving Suggestions
Pair with a cold glass of Danish Pilsner lager for a classic lunch experience. Serve a small glass of chilled Aquavit (caraway-infused spirit) on the side to aid digestion. Accompany with a side of simple radish salad for extra crunch. Follow the meal with a strong cup of black coffee and a piece of dark chocolate. Arrange several varieties of Smørrebrød on a wooden board for a stunning 'Smørrebrødsbord' feast.