Danish Smørrebrød with Roast Beef, Remoulade, and Crispy Fried Onions

A classic Danish open-faced sandwich featuring thinly sliced roast beef, a creamy homemade remoulade, and the satisfying crunch of crispy fried onions. Perfect for a flavorful lunch.

Prep Time

20 minutes

Total Time

30 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.00/serving

Season:

🌸 Spring

Meal Type:

Lunch•Dinner•Snack

Cuisine:

British

Main Ingredient:

Beef

Mood:

Comfort Food

Ingredients

Servings

4slicesDense Rye Bread(Good quality, preferably dark rye.)

£1.20

8ozRoast Beef(Thinly sliced, about 2 oz per sandwich.)

£4.50

0.5cupMayonnaise(Good quality mayonnaise is key.)

£0.40

2tablespoonsDill Pickles(Finely chopped.)

£0.25

1tablespoonCapers(Finely chopped.)

£0.35

1tablespoonFresh Parsley(Finely chopped.)

£0.20

1teaspoonYellow Mustard(Adds a nice tang.)

£0.05

0.5teaspoonDijon Mustard(For extra flavor depth.)

£0.05

0.3teaspoonCurry Powder(A pinch adds a subtle warmth.)

£0.03

0.5cupCrispy Fried Onions(Store-bought or homemade.)

£0.50

4sprigsFresh Dill Sprigs(For garnish.)

£0.30

1teaspoonHorseradish Cream(Optional, for extra bite. Can be added to remoulade or served on top.)

£0.15

Total Cost

£7.98

£2.00 per serving

Instructions

1.
**Prepare the Remoulade:** In a small bowl, combine the mayonnaise, dill pickles, capers, parsley, yellow mustard, Dijon mustard, and curry powder. Mix well and adjust seasonings to taste. Add Horseradish Cream if using.
2.
**Assemble the Smørrebrød:** Spread a generous layer of remoulade on each slice of rye bread.
3.
**Layer the Roast Beef:** Arrange the roast beef slices on top of the remoulade, folding or layering them neatly for an appealing presentation.
4.
**Top with Crispy Onions:** Sprinkle the crispy fried onions generously over the roast beef.
5.
**Garnish:** Garnish each Smørrebrød with a fresh dill sprig and optional dollop of Horseradish Cream (if not already added to remoulade).

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My Notes

Nutrition Information

Nutrition per serving (190g)

625 kcal / 2615 kJ

Carbs

35g

13% of RDA

Fat

42g

60% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a more intense flavor, toast the rye bread lightly before assembling.

If you don't have crispy fried onions, you can quickly sauté sliced onions in a pan with oil until golden brown and crispy.

Make the remoulade ahead of time to allow the flavors to meld.

Smørrebrød is best enjoyed immediately after assembling to prevent the bread from getting soggy.

Cooking Equipment

Small bowl

Frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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