📝 About This Recipe
This iconic Danish open-faced sandwich is a masterclass in balancing textures and flavors, featuring succulent, rare roast beef atop dense, buttered rye bread. The dish is defined by its generous topping of tangy, crunchy Danish remoulade and a mountain of crispy, golden-brown fried onions. It is a cornerstone of the Scandinavian lunch tradition, offering a sophisticated harmony of savory meat, acidic pickles, and earthy grains.
🥗 Ingredients
The Beef
- 1.5 lbs Beef Top Round or Eye of Round (trimmed of excess fat)
- 1 tablespoon Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Butter (for searing)
Danish Remoulade
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Greek Yogurt or Sour Cream
- 1 teaspoon Curry Powder (mild Madras style)
- 3 tablespoons Pickled Cucumber or Cornichons (finely minced)
- 1 tablespoon Capers (drained and chopped)
- 2 tablespoons Carrot (very finely grated)
The Foundation and Garnish
- 4 slices Danish Rugbrød (dense, dark seeded rye bread)
- 2 tablespoons Salted Butter (room temperature)
- 1/2 cup Crispy Fried Onions (store-bought or homemade)
- 2 inch Fresh Horseradish (piece for grating)
- 1 small bunch Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Preheat your oven to 250°F (120°C). Generously season the beef on all sides with sea salt and black pepper, pressing the seasoning into the meat.
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2
Heat the butter in an oven-proof skillet over medium-high heat. Sear the beef for 2-3 minutes per side until a deep golden-brown crust forms.
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3
Transfer the skillet to the oven. Roast until the internal temperature reaches 125°F (52°C) for a perfect rare/medium-rare center. This usually takes 35-45 minutes depending on thickness.
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4
Remove the beef from the oven and let it rest on a cutting board for at least 20 minutes. For the best Smørrebrød experience, chill the beef completely in the fridge before slicing.
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5
While the meat rests, prepare the remoulade. In a small bowl, whisk together the mayonnaise, yogurt, and curry powder until the color is a uniform pale yellow.
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6
Fold in the minced pickles, chopped capers, and finely grated carrots. Season with a pinch of salt and pepper. Set aside in the fridge to let the flavors marry.
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7
Slice the cold roast beef as thinly as possible against the grain. Aim for paper-thin ribbons that will drape elegantly over the bread.
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8
Butter the slices of rye bread generously from edge to edge. In Danish culture, the butter acts as a 'seal' to prevent the bread from getting soggy.
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9
Place 3-4 slices of roast beef on each piece of bread, folding them slightly to create volume and height rather than laying them flat.
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10
Add a generous dollop (about 1-2 tablespoons) of the remoulade right down the center of the beef.
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11
Top the remoulade with a handful of crispy fried onions, pressing them lightly so they adhere to the sauce.
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12
Finish by grating fresh horseradish over the top and garnishing with a sprinkle of fresh chives. Serve immediately.
💡 Chef's Tips
Use a meat thermometer to ensure the beef stays rare; overcooked beef will be tough on a sandwich. Always butter the rye bread to the very edges to protect the crumb from the moist toppings. If you can't find Danish Rugbrød, use the densest, darkest pumpernickel or seeded rye available. For extra crispy onions, if making them yourself, soak thinly sliced shallots in milk before dredging in flour and frying. Slice the beef while cold; it is significantly easier to get those professional, paper-thin slices.
🍽️ Serving Suggestions
Pair with a cold Danish pilsner or a crisp lager to cut through the richness of the remoulade. A small glass of chilled Aquavit (Akvavit) is the traditional spirit pairing for Smørrebrød. Serve with a side of pickled red cabbage for extra acidity and color. Include a small pile of sea salt and a pepper grinder on the table for guests to adjust to their taste. Enjoy as part of a 'Koldt Bord' (Cold Buffet) alongside pickled herring and liver pâté.