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Beef smørrebrød - two ways
Serves Starters and mains
Horseradish and sweet and sour cucumber
- 4 slices rye bread, buttered
- 12 slices roast beef
- 4tbsp horseradish cream (see recipe, below)
- 4tbsp sweet and sour cucumber (see recipe, below)
- 4tbsp freshly grated horseradish
For the horseradish cream
- 100g Greek yoghurt
- 100g full-fat crème fraîche
- 30g freshly grated horseradish
- 1-2tbsp lime juice
- 1tsp caster sugar
For the sweet and sour cucumber
- 2 large cucumbers
- 250ml distilled vinegar (5 per cent acidity)
- 125g caster sugar
Rémoulade and double onion
- 4 slices rye bread, buttered
- 12 slices roast beef
- 4tbsp rémoulade (see recipe, below)
- 4tbsp sweet and sour cucumber (see recipe, below)
- 4tbsp crispy onions (see recipe, below)
For the rémoulade
- 200g mustard pickles (see recipe, below)
- 150g classic mayonnaise (see recipe, left)
- 50g full-fat natural yoghurt
For the mustard pickles
- 750g green tomatoes, cut into chunks
- 1kg courgettes, cut into chunks
- 350g onions, cut into chunks
- 500ml apple cider vinegar (5-6 per cent acidity)
- 50ml lemon juice
- 400g caster sugar, or to taste
- 40g plain flour
- 21⁄2tbsp mustard seeds, ground
- 2-3tbsp curry powder, or to taste
For the crispy onions
- 750g onions, finely sliced
- 50g plain flour
- 1 litre flavourless vegetable oil
For the sweet and sour cucumber
- 2 large cucumbers
- 250ml distilled vinegar (5 per cent acidity)
- 125g caster sugar
For the classic mayonnaise
- 2 egg yolks
- 1tbsp Dijon mustard
- 1tsp white wine vinegar
- 250ml flavourless cold-pressed oil
Method
HORSERADISH AND SWEET AND SOUR CUCUMBER
Arrange 3 slices of roast beef on
each slice of rye bread, not flat,
but so you get a bit of height.
On each slice, place 1tbsp
horseradish cream on one side
of the meat, and on the other
side place 1tbsp sweet and sour
cucumber. Top with horseradish
and sprinkle with salt and pepper.
For the horseradish cream
Mix the yoghurt and crème fraîche together gently, then mix
in the grated horseradish. Add
the lime juice and sugar and
gently mix again. Season to
taste with salt and pepper.
For the sweet and sour cucumber
Whisk the vinegar with 50ml
water, the sugar, a pinch each of
salt and pepper until the sugar
has completely dissolved. Cut
the cucumber into thin slices.
If you have a mandolin, use
that, otherwise use a very sharp
knife. Place the cucumber in the
vinegar. Leave to marinate for
around 1 hour, folding gently now
and then. When ready to serve
the cucumber, take it out of the
vinegar with a slotted spoon. The
vinegar brine can be reused again
and again for weeks.
RÉMOULADE AND DOUBLE ONION
Arrange 3 slices of beef on each
slice of rye bread, not flat, but so
you get a bit of height. On each
slice, place 1tbsp rémoulade on
one side of the meat, and on the
other side place 1tbsp sweet and
sour cucumber. Scatter 1tbsp of
crispy onions on top. Sprinkle
with salt and pepper.
For the rémoulade
Drain the pickles a little in a sieve if you do not want the rémoulade to be too runny. Then mix them in a bowl with the mayonnaise and yoghurt. Season to taste with plenty of salt and pepper.
For the crispy onions
Place the sliced onions in a bowl with the flour and 1tbsp sea salt flakes and mix very well, until the onions are covered with flour. Pour them into a sieve to get rid of any excess flour.
Heat the oil in a deep frying
pan. Make sure the oil is hot by
dropping in a slice of onion; if it
sizzles, it is ready. Reduce the
heat a little and add one-third of
the sliced onions. Don’t leave;
instead, stir occasionally. Fry until
light brown and crispy. Using a
slotted spoon, transfer the onions
to a plate lined with kitchen paper
and sprinkle with a little more salt.
Repeat with the other batches.
For the sweet and sour cucumber
Whisk the vinegar with 50ml water, the sugar, a pinch each of salt and pepper until the sugar has completely dissolved. Cut the cucumber into thin slices. If you have a mandolin, use that, otherwise use a very sharp knife. Place the cucumber in the vinegar. Leave to marinate for around 1 hour, folding gently now and then. When ready to serve the cucumber, take it out of the vinegar with a slotted spoon. The vinegar brine can be reused again and again for weeks.
For the mustard pickles
Blend the tomatoes, courgettes
and onions until fine in a food
processor. Mix with 35g sea salt
flakes (or to taste), then leave for
3-4 hours in a cool place.
Pour the vegetables into the strainer and leave to drain for 2 hours. Then place them in a pan with 400ml water and 75ml of the vinegar. Bring to the boil while stirring, then let it simmer over a very low heat for 20 minutes. Again, pour the vegetables into a strainer and leave to drain for some hours – or overnight – until rather dry.
Place the vegetable mixture in a pan and add the remaining vinegar and the lemon juice. Mix the remaining ingredients in a bowl, then stir in to the vegetables. Bring to the boil, stirring, then simmer for 30 minutes over a very low heat, stirring often. Season with more salt, curry powder and sugar. Pour the pickles into sterilised jars and seal them. They'll keep for 1 year.
For the classic mayonnaise
Whisk the egg yolks in a bowl, then add the mustard and vinegar and whisk for 5 minutes. A food processor or electric hand whisk is best. Gradually add around half the oil, very slowly at first, whisking continuously, until thickened and emulsified. Continue adding the remaining oil gradually, whisking continuously. Season with a pinch each of salt and pepper. Store in the fridge for up to 1 week.
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