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Danish Roast Beef Smørrebrød (The Rustic Hunter)

A classic Danish roast beef smørrebrød on rugbrød — piled generously high with rare roast beef, creamy curry remoulade, freshly grated horseradish, tangy pickled cucumbers, and a crown of shatteringly crispy fried onions. A hearty, bold open-faced sandwich that has anchored Danish lunch counters for over a century.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 sandwich
Course: Lunch
Cuisine: Danish
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 slice Danish rye bread rugbrød, about 1/2 inch thick
  • 1 tbsp cold salted butter
  • 100 g thinly sliced rare roast beef
  • 3 tbsp Danish remoulade
  • 4-5 slices Swedish quick-pickled cucumbers
  • 1 tsp freshly grated horseradish or pure white bottled horseradish
  • 2 tsp crispy fried onions

Method
 

  1. Slice the rugbrød to about 1/2 inch (1.2 cm) thickness.
  2. Spread cold butter generously and evenly across the entire surface of the bread, edge to edge.
  3. Layer the roast beef generously across the buttered rugbrød — fold it ,let it drape over the edges, pile it high. This is not the time for restraint.
  4. Add a generous smear of Danish remoulade running diagonally across the beef.
  5. Tuck the pickled cucumber slices alongside the beef.
  6. Grate fresh horseradish directly over the top, or spoon on pure white bottled horseradish (avoid cream-style).
  7. Crown the entire smørrebrød with a heavy scattering of crispy fried onions.
  8. Serve immediately with a knife and fork.

Notes

Use our homemade Danish Remoulade for the best result — the curry-tinged,
pickle-bright flavor is essential to this combination. Quick-pickled
cucumbers can be made days ahead and kept in the fridge. For the horseradish,
fresh is always superior — but pure white bottled horseradish works well.
Never use cream-style horseradish here. French's crispy fried onions work
perfectly and are widely available.