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Kenn Damgaard, the husband of latin cuisine chef Amalia Moreno-Damgaard was born and raised in Denmark. When we found that out, we asked him to come on and show us one of his country’s traditional dish. He (along with his wife, Amalia) show us their Smørrebrød – Denmark’s iconic open-face sandwich and a national institution.
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Click here to print the recipes
Roast Beef with Remoulade and Crispy Onions
PREP TIME: 10 min | SERVES: 4 sandwiches
Ingredients:
• 16 oz. thinly sliced roast beef or standing rib roast
• Rye bread slices
• Premium butter at room temperature
• Butter lettuce
• Crispy fried onions
• Remoulade (see recipe below)*
• Grated fresh horseradish
Directions:
1. Spread butter on rye bread slices.
2. Layer with butter lettuce and 1/4 lb. of roast beef slices.
3. Top with remoulade, crispy fried onions, and grated fresh horseradish.
Advice:
• Use high-quality butter for the best flavor.
• Adjust the amount of horseradish to taste.
*Remoulade
PREP TIME: 10 min
Ingredients:
• 1 cup mayonnaise
• 2 Tbsp. chopped dill pickles or gherkins
• 1 Tbsp. pickle juice
• 1 Tbsp. capers
• 1 1/2 Tbsp. finely chopped shallots
• 1 Tbsp. prepared Coleman’s mustard
• 1/2 tsp. turmeric
• 1/2 tsp. mild curry powder
• 2 Tbsp. chopped parsley
• Salt and pepper to taste
Directions:
1. Combine all ingredients in a bowl.
2. Refrigerate until needed.
Pickled Herring with Onion
PREP TIME: 10 min | SERVES: 4
Ingredients:
• 1 (12 oz.) jar pickled herring cutlets in wine sauce
• Rye bread slices
• Premium butter at room temperature
• Red or white onion thinly sliced
• Fresh dill
Directions:
1. Spread butter on rye bread slices.
2. Top each slice with herring pieces.
3. Garnish with dill and onion slices.
4. Serve.