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Roast Beef Smørrebrød With Danish Remoulade

This open-faced sandwich combines tender roast beef with a creamy, tangy Danish remoulade on dense rye bread, making for a quick and satisfying meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Sandwich
Cuisine: Danish, Scandinavian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Danish Remoulade
  • 1/2 cup mayonnaise
  • 2 tablespoons skyr or Greek yogurt Use Greek yogurt if skyr is not available.
  • 1 heaping teaspoon Dijon mustard Can substitute with whole-grain mustard for more texture.
  • 1 tablespoon capers, coarsely chopped Can substitute with finely chopped green olives.
  • 2 tablespoons dill pickles, finely chopped Cornichons or dill relish may also work.
  • 1 tablespoon shallot, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 3/4 teaspoon curry powder
For the Assembly
  • 4 slices dense rye bread (rugbrød) Sturdy rye bread is essential.
  • Salted butter, for spreading Spread generously.
  • 1-2 handfuls baby arugula or other small lettuces You can swap for other tender greens.
  • 8-10 slices thinly sliced roast beef Choose slices that are easy to fold.
  • 1/4 cup crispy fried shallots or store-bought crispy onions For topping.

Method
 

Mix the Danish Remoulade
  1. Stir the mayonnaise, skyr or Greek yogurt, Dijon mustard, capers, dill pickles, shallot, parsley, and curry powder together in a small bowl until creamy. Adjust the seasoning as needed.
Prepare the Rye Bread
  1. Lay the rye bread slices on a clean work surface and spread each slice with salted butter evenly from edge to edge.
Add the Greens and Roast Beef
  1. Top each buttered slice with a handful of baby arugula, then add 2 or 3 slices of thinly sliced roast beef, folding or ruffling the beef slightly.
Finish With Remoulade and Crispy Shallots
  1. Spoon a generous dollop of Danish remoulade over the roast beef on each slice and finish with crispy fried shallots. Serve immediately.
Make Ahead and Serve Fresh
  1. Make the remoulade ahead of time and store it in the refrigerator for up to a week. Assemble the sandwiches just before serving.

Notes

For the best results, use sturdy rye bread and assemble just before serving to prevent sogginess. Store remoulade separately and avoid reheating the sandwich.