The World Cook

Denmark

Group C | Europe

Smørrebrød

Unassuming, calculated and carefully constructed - are we talking about a Christen Eriksen through-ball? Not quite, but these variations on Danish Smørrebrød could be easily described using the same adjectives.

Inspired by sandwiches from Serious Eats and Saveur this one will allow you to get creative with food, just like our favorite Dane does in the midfield.

Time 30mins
Makes 2
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

3 leaves Kale
3 leaves

3 leaves

Kale
4 tbsp Olive oil
4 tbsp 1 tbsp

4 tbsp 1 tbsp

Olive oil
1 Green apple
1

1

Green apple thinly sliced
2 ½ tbsp Lemon juice
2 ½ tbsp ½ tbsp

2 ½ tbsp ½ tbsp

Lemon juice
1 Shallot
1

1

Shallot diced
1 tbsp Balsamic vinegar
1 tbsp

1 tbsp

Balsamic vinegar
1 tbsp Vegetable oil
1 tbsp

1 tbsp

Vegetable oil
4 tbsp Dill
4 tbsp 3 tbsp 2 ½ tbsp 2 tbsp 1 tbsp

4 tbsp 3tbsp 2 ½ tbsp 2 tbsp 1 tbsp

Dill
1 tsp Brown sugar
1 tsp

1 tsp

Brown sugar
1 tbsp Dijon mustard
1 tbsp

1 tbsp

Dijon mustard
4 slices Danish rye bread
4 slices 3 slices 2 slices 1 slice

4 slices 3 slices 2 slices 1 slice

Danish rye bread
32g Butter
2 tbsp 1 ½ tbsp 1 tbsp ½ tbsp

32g 24g 16g 8g

Butter softened
225g Smoked salmon
8oz

225g

Smoked salmon
4 pieces Pickled herring
4 pieces

4 pieces

Pickled herring
½ Red onion
½

½

Red onion thinly sliced
1 tbsp Sour cream
1 tbsp

1 tbsp

Sour cream
½ tbsp Horseradish
½ tbsp

½ tbsp

Horseradish
4 slices Roast beef
4 slices

4 slices

Roast beef
5 Cornichons
5

5

Cornichons thinly sliced, vertically
1 Pear
1

1

Pear thinly sliced
2 tbsp Blue cheese
2 tbsp

2 tbsp

Blue cheese crumbled
1 tbsp Hazelnuts
1 tbsp

1 tbsp

Hazelnuts

1

For the first Smørrebrød, Preheat the oven to 450°F230°C. Season the kale with salt and 3 tbsp olive oil and bake in the oven until crispy, about 10 minutes.
2

Place the green apple and shallot a small bowl and coat with 2 tbsp of lemon juice. Toss with salt and pepper.
3

In another bowl, make the sauce. Combine the vegetable oil, balsamic vinegar, 1 tbsp olive oil, a few sprigs of the dill, mustard, brown sugar, salt and pepper.
4

Spread 1/2 tbsp8g butter on one of the bread slices. Then layer on the ingredients. First place the smoked salmon, then the apple and shallot mixture. Add a few pieces of the crispy kale and drizzle with the sauce. Garnish with dill.
5

For the second Smørrebrød, add 1/2 tbsp8g butter another slice of bread. Add the pickled herring. Layer with sliced red onion and dill .
6

For the third Smørrebrød, combine sour cream, horseradish, the remaining lemon juice, some more dill, salt and pepper in a bowl.
7

Use 1/2 tbsp8g of butter on a third slice of bread add two pieces of roast beef. Spread the horeradish sauce on top. Add a layer of red onion and cornichons. Garnish with dill.
8

Start the forth and final Smørrebrød by using the rest of the butter a final piece bread. Then place the pear slices on top so that they overlap. Scatter the hazelnuts and blue cheese on top.