Scandanavian smorrebrod with curried celeriac remoulade
Dense, dark-brown rye bread topped with creamy, curried celeriac rémoulade, salad leaves, pastrami and sweet-sour cucumber pickle. This Scandinavian dish is lovely cut small for canapés or a snack, or eaten as a full meal. You could also use thinly sliced leftover roast beef or spiced beef. This is good with a glass or two of beer.
Ingredients
- 2 tbsp mayonnaise
- 1 tbsp plain yoghurt
- ¼ tsp medium hot curry powder
- ½-1 tsp Dijon mustard, to taste
- 150g celeriac (peeled weight), cut into fine matchsticks
- 1 lemon
- 4 slices rye bread
- mixed salad or lettuce leaves
- 4 slices pastrami
- cucumber pickle or some chopped gherkins
- 4 large sprigs fresh dill
- salt and pepper
Method
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Step 1
Put the mayonnaise, yoghurt, curry powder and ½ teaspoon of the mustard in a bowl. Season and stir together.
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Step 2
Toss in the celeriac to coat. Taste and add a squeeze of lemon juice, more mustard or seasoning to your own taste.
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Step 3
Lay out the slices of bread. Pile up each slice with lettuce leaves, a slice of pastrami and a dollop of the celeriac.
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Step 4
Top with a spoonful of the cucumber pickle or some of the chopped gherkins and decorate with a sprig of dill.