Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

A open roast beef sandwich on a plate

5 from 1 reviews

A classic Danish Smørrebrød (Nordic open sandwich) featuring hearty rye bread, roast beef, curry remoulade sauce and crispy shallots.



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


  1. 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.

Keywords: roast beef, Danish, remoulade, open sandwich, smørrebrød