Prep 5 mins
Cook 0 mins
ZWT6 Denmark. There are hundreds of combinations and varieties of smørrebrød available but this is a classic. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread (‘rugbrød’) that most Danish sandwiches are made with. Your best is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. From http://www.thecopenhagenreport.com.
- thin sliced roast beef
- 2 dark rye bread, slices (See Intro)
- remoulade sauce
- shredded horseradish
- toasted onion (ristet lÃ¸g')
- Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion (‘ristet løg’) open faced.
- In Denmark, Danish sandwiches are typically eaten with a fork and knife.
Very good ~ made for our lunch today. I didn't have the toasted onion (ristet lÃƒÂ¸g'), so I used very thin slices of white onion. We used alot of the remoulade sauce on it ( I used the recipe Mini Crab Cakes with Remoulade Sauce only for the remoulade) and it was quite delicious. Easy to make and something we will eat often. Thanks for posting UmmBinat ~ made for ZWT6 ~ Scandanvia Region and the Queens of Quisine!