Roast Beef Smørrebrød Recipes

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ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)



Roast Beef Open Faced Sandwich (Smørrebrød) image

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.

Provided by UmmBinat

Categories     Low Cholesterol

Time 5m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

thin sliced roast beef
butter
2 dark rye bread, slices (See Intro)
remoulade sauce
shredded horseradish
toasted onion (ristet løg')

Steps:

  • 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.

Nutrition Facts : Calories 1174.8, Fat 15, SaturatedFat 2.8, Sodium 2993.8, Carbohydrate 219.1, Fiber 26.3, Sugar 17.5, Protein 38.6

ROAST BEEF SMøRREBRøD



Roast Beef Smørrebrød image

Number Of Ingredients 9

1/2 cup sour cream
2 tablespoon horseradish
1 teaspoon lemon juice
1 tablespoon butter
12 ounce rib eye or strip steak
4 piece rye bread
1 cup arugula leaves
4 radishes
4 tablespoon chives

Steps:

  • 1. Combine creme fraiche, horseradish, lemon juice and a pinch of salt in a bowl. Set aside. Heat butter in a skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet and cook until medium-rare, about 2 minutes each side. Transfer to cutting board and let rest 5 to 10 minutes.
  • 2. Spread each slice of rye bread with a thin layer of creme fraiche. Thinly slice steak and arrange slices overlapping on bread. Top with arugula. Arrange a row of radishes, overlapping, down center of sandwich. Spoon a dollop of creme fraiche over radishes. Top with chives, horseradish creme fraiche and carrot. Sprinkle with salt and freshly ground pepper.

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