Smørrebrød med Roastbeef (Danish Open-Faced Roast Beef Sandwich)
A classic Danish open-faced sandwich featuring tender sliced roast beef on rye bread, topped with crispy fried onions, horseradish cream, and fresh garnishes. A sophisticated Nordic lunch that's both elegant and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Separate the onion slices into rings and pat dry with paper towels to remove excess moisture.
Step 2
Remove roast beef from refrigerator 10 minutes before assembly to bring to room temperature slightly.
Step 3
Chop fresh dill finely and set aside.
Step 4
Heat vegetable oil in a large skillet over medium-high heat. Add onion rings and fry for 8–10 minutes, stirring occasionally, until golden and crispy. Transfer to paper towels and season with salt.
Step 5
Toast rye bread slices lightly in the same skillet or toaster until edges are crispy but centers remain slightly soft.
Step 6
Spread softened butter thinly on each toasted rye slice.
Step 7
Spread horseradish cream evenly over the butter on all four slices.
Step 8
Arrange roast beef slices neatly on top of each bread slice, folding gently to create texture.
Step 9
Top each sandwich with a generous handful of crispy fried onions.
Step 10
Garnish with fresh dill, capers or pickled cucumber, and a squeeze of lemon juice. Season with sea salt and cracked black pepper to taste. Serve immediately.
Tools you’ll need
- 12-inch stainless steel skillet
- cutting board
- sharp knife
- paper towels
- toaster or toaster oven
- butter knife or offset spatula
- serving plate
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