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Dyrlægens Natmad (Roast Beef Smørrebrød)

The Quirky Foodster Team

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15 min
Prep
0 min
Cook

Ingredients

  • 4 slices rugbrød (Danish rye bread)
  • 40 g (3 tbsp) butter, softened
  • 300 g thinly sliced cold roast beef
  • 4 tbsp (60 g) remoulade sauce
  • 60 g (1/2 cup) crispy fried onions
  • 2 tbsp (30 g) grated fresh horseradish
  • 4 tsp capers
  • Fresh parsley, to garnish

Method

  1. Butter each slice of rye bread evenly.
  2. Layer the roast beef slices, slightly folded, across each piece of bread.
  3. Spoon remoulade over the beef in a neat ribbon.
  4. Scatter crispy fried onions and capers on top.
  5. Finish with a light grating of fresh horseradish and a few parsley leaves.

Introduction: Literally 'the vet's night snack', this smørrebrød of thin roast beef, remoulade, crispy fried onions and horseradish is a lunch-counter legend said to have been named after a veterinarian's favourite late-night order at a Copenhagen bar.

Cultural Background: Literally 'the vet's night snack', this smørrebrød of thin roast beef, remoulade, crispy fried onions and horseradish is a lunch-counter legend said to have been named after a veterinarian's favourite late-night order at a Copenhagen bar. It remains a top seller at smørrebrød shops across the country.

Tips: Slice the beef as thin as possible for the classic delicate texture. Grate the horseradish just before serving so it keeps its sharp bite.

Variations: Add a thin slice of pickled cucumber for extra tang. Some versions include a raw egg yolk nestled on top of the beef. No traditional vegetarian version exists; a well-seasoned seitan or mushroom 'roast' can approximate the dish for vegetarians.

Storage: Best assembled fresh; beef and toppings can be refrigerated separately for up to a day.

Reheating: Not applicable — served cold and freshly assembled.

Nutrition: Approx. 380 kcal, 24g protein, 24g fat, 18g carbohydrates per serving.

FAQs

Q: What is remoulade made of?
A: Danish remoulade is a tangy, mayonnaise-based sauce with chopped pickles, mustard and turmeric for colour.

Q: Can I use deli roast beef?
A: Yes, good-quality deli roast beef works well as a shortcut, though home-roasted beef gives the best flavour.

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