True North Kitchen

  • Nordic/Scandinavian Recipes
  • Nordic & Scandinavian Recipes Index
  • About Me
  • Contact/Work with Me
menu icon
go to homepage
  • Spring
  • Recipe Index
  • Nordic Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Spring
    • Recipe Index
    • Nordic Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Smørrebrød Recipes

    Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

    Published: Feb 8, 2020 · Modified: Nov 18, 2024 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    A open roast beef sandwich on a plate

    When I teach smørrebrød workshops or host the occasional catering event featuring a selection of open Nordic sandwiches, this classic Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots is almost always the favorite. There's just something about the combination of dense rye, savory roast beef and exotic Danish remoulade that is downright magical. Add that shower of Crispy Fried Shallots on top and you've got yourself an easy to assemble, show-stopper of a sandwich.

    Let's take a moment to discuss the anatomy of a properly assembled Nordic open sandwich, shall we? I walk through this in my post, The Basics of Smørrebrød, but it's worth a little refresher I think before you go forth and create your own sandwiches.

    Start with Dense Rye Bread

    Two pieces of rye bread on a plate
    Naked rugbrød

    This Danish rye bread is called rugbrød and it is what generally forms the base of smørrebrød. Every now and then you'll see a Nordic open sandwich that calls for a toasted white sourdough or country loaf, but dense, dark rugbrød is the norm. Rugbrød is often made with a sourdough starter, but I have an easy and delicious overnight recipe for rugbrød that uses instant yeast and only easy-to-find ingredients. It's one of the most popular recipes here on the site and surprisingly authentic for how simple it is.

    A Generous Slather of Good Butter

    Two pieces of buttered rye bread on a plate
    A generous smear of good-quality butter

    Most smørrebrød begins with a layer of good-quality, salted butter. I use a European-style butter for mine (which contains a higher content of butterfat than its American counterpart). For extra credit you might want to seek out a Scandinavian butter, such as Lurpak or Finlandia. Both are excellent. Not only does butter impart richness and flavor, it also acts as a barrier between the bread and the ingredients on top and gives the lettuce something to adhere to.

    A Layer of Greens

    Rye bread topped with butter and lettuce on a plate
    A shower of baby lettuces

    The greens not only bring a crisp freshness to your sandwich, they also provide color and visual appeal, an important part of smørrebrød.

    Artfully Arranged Toppings

    Open sandwiches with lettuce, roast beef, creamy sauce and crispy shallots on a plate
    Artfully arranged toppings

    Finally, our toppings become the star of the show, bringing everything together. Since the open sandwich has no top, take a little time to arrange your toppings in a visually appealing fashion. No one needs you to be Picasso here, but a little attention to the visual appeal of your smørrebrød makes for a beautiful presentation. And it's a fun opportunity to bring some creativity to your food which is always welcome!

    Alright. I think we've covered the basics. Now go grab that recipe for Easy Overnight Rugbrød and make this tasty Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots! It's a hands-down favorite in my experience. And let me know if you give it a try in the comments below! I always love hearing from you. Looking for more smørrebrød ideas? I've got you covered:

    • New Potato Smørrebrød with Garlic Aioli and Crispy Shallots
    • Italian Salad and Ham Smørrebrød
    • Balsamic-Glazed Mushroom Smørrebrød with Garlicky White Bean Puree (vegan)
    • Easy Garden Tomato Smørrebrød
    • Chickpea Salad Smørrebrød
    • Caramelized Leek and Snap Pea Salad Smørrebrød
    • Smoked Salmon and Fennel Salad Smørrebrød
    • Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets
    • Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
    • Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas

    Recipe

    A open roast beef sandwich on a plate

    Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

    A classic Danish Smørrebrød (Nordic open sandwich) featuring hearty rye bread, roast beef, curry remoulade sauce and crispy shallots.
    No ratings yet
    Print Pin Rate
    Course: lunch. Danish, smørrebrød
    Cuisine: Danish, Nordic, Scandinavian
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 open sandwiches
    Calories: 367kcal
    Author: Kristi

    Ingredients

    For the Smørrebrød:

    • 4 thin slices dense rye bread such as rugbrød
    • Butter for spreading preferably salted
    • A handful or two of baby arugula leaves or other small lettuces
    • 8-10 slices roast beef thinly sliced
    • Danish Remoulade recipe follows
    • Crispy Fried Shallots or store bought cripsy onions, such as the Lars brand

    For the Danish Remoulade:

    • ½ cup prepared mayonnaise
    • 2 tablespoons skyr or greek yogurt
    • 1 heaping teaspoon dijon mustard
    • 1 tablespoon capers coarsely chopped
    • 2 tablespoons dill pickles finely chopped
    • 1 tablespoon finely chopped shallot
    • 2 tablespoons chopped fresh parsley
    • ¾ teaspoon curry powder

    Instructions

    • Prepare the Danish Remoulade:  Combine ingredients together in a small bowl.  Stir until incorporated.
    • Assemble the Smørrebrød:  Transfer bread slices to a clean work surface.  Butter the bread. Top each slice with a handful of lettuce and a couple of slices of roast beef.  Spoon a generous dollop of the Danish Remoulade on top. Sprinkle with Crispy Fried Shallots. Serve.

    Nutrition

    Calories: 367kcal | Carbohydrates: 18g | Protein: 16g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1361mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 28mg | Calcium: 198mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    More Nordic/Scandinavian Smørrebrød Recipes

    • Close up of a slice of Smörgåstårta (Swedish Sandwich Cake).
      Smörgåstårta (Swedish Sandwich Cake)
    • Close up of Chicken Salad Smørrebrød topped with microgreens.
      Chicken Salad Open Faced Sandwiches (Hønsesalat Smørrebrød)
    • Close up of Blue Cheese and Pear Appetizer.
      Blue Cheese and Pear Appetizers
    • Kavring bread sliced on a wooden cutting board.
      Kavring (The Easiest Swedish Rye Bread)

    Comments

    1. Laura says

      September 14, 2020 at 5:52 am

      Oh my this is delicious! It’s my new go-to lunch while working from home. Once the remoulade is made (and it has kept well in the fridge for me for a week) it takes 5 mins. to prepare. I used store-bought fried onions so that saved me some prep time, too. We swapped out the roast beef for salmon cakes one night and that was divine. So many directions to take smørrebrød. Can’t wait to try your other versions!

      Reply
      • Kristi says

        September 14, 2020 at 3:56 pm

        Hi Laura,
        Thanks so much for your comment! I'm so glad you enjoyed the recipe. That remoulade is really something special, isn't it? I LOVE it and will put it on just about anything! I love your salmon cake idea and will be trying that soon for sure! Can't wait to hear what other smørrebrød you try. They are all delicious! Thanks again for taking the time to leave me your feedback. It really means a lot.

        Kristi

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome!

    Hi, I'm Kristi! Welcome to my cozy Nordic kitchen!

    More about me

    Popular Posts

    • Featured image for Soft and Tender Buttermilk Bread.
      Soft and Tender Buttermilk Bread
    • Close up of Soft Rye Dinner Rolls.
      Soft Rye Dinner Rolls
    • Swedish semla bun closeup.
      Easy Swedish Semla (Traditional Lenten Buns)
    • Close up of cardamom bun.
      Traditional Swedish Cardamom Buns (Kardemummabullar)
    • Close up of Easy Swedish Crispbread (Knäckebröd) on a plate.
      Easy Swedish Crispbread (Knäckebröd)
    • Soft Dill Bread on a cutting board next to a towel and a sprig of dill.
      Soft Dill Bread (made with Cottage Cheese)

    Holiday Posts

    • Slices of Swedish Limpa Bread
      Swedish Limpa Bread
    • A close up of a stack of Swedish Ginger Cookies (Pepparkakor).
      Swedish Ginger Cookies (Pepparkakor)
    • Vegetarian meatballs and cream sauce in a pan
      Really Good Vegetarian Swedish Meatballs
    • Close up of a pile of krumkaker.
      Krumkake (Traditional Norwegian Waffle Cookies)
    • Close up of 3 Swedish pancakes on a plate topped with lingonberries.
      Traditional Swedish Pancakes (Pannkakor) with Lingonberries
    • Featured image for Swedish Meatballs with Gravy.
      Easy Swedish Meatballs with Gravy (Köttbullar)

    Footer

    ^ back to top

    About
    Work with Me
    Contact
    Disclosure and Privacy Policy
    Accessibility Statement

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 True North Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required