Smørrebrød - Roastbeef and potatoes

Name: Smørrebrød - Roastbeef and potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European
Ingredients: 40g potatoes; 2slices Rye bread; Butter; 1 leaf Salad; 1sp Mayo; Dill; 1tsp Salt; 1tsp pepper; Roast beef; 1l water; Salt; 1/2 tsp oil

5 steps

Prep:10minCook:15min

An open face sandwich from the danish culary tradition. Cheap,easy to make and healthy. This version is with roastbeef and potatoes.

Updated at: Fri, 13 Dec 2024 06:44:28 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories415.5 kcal (21%)

Total Fat19.8 g (28%)

Carbs37.4 g (14%)

Sugars3 g (3%)

Protein22.1 g (44%)

Sodium4190.3 mg (210%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

40gpotatoes

2 slicesRye bread

1 tspsalt

1 tsppepper

roast beef

1lwater

salt

½ tspoil

Instructions

Prepeare the potatoes

Step 1

First is necessary to prepare the vegetables. Boil the potatoes until they are soft, let them cool and peel. Once the potatoes are cold make thin slices.

Pot

Lid

water1l

salt

Prepeare the smørrebrød

Step 2

Spread the butter on the rye bread slices and ease down a fresh salad leaf.

Spatula

butter

Step 3

On top of the salad place the potato slices.

Step 4

Mix the mayo with salt, pepper and chopped sill and add a bit of oil too. It does not need to be oily, a couple of drops are enough. You can then spread this tasty mayo on the potatoes.

Bowl

Spatula

Mayo

dill

salt1 tsp

pepper1 tsp

oil½ tsp

Step 5

On top of all the other ingredients you can ease down the roastbeef slices and serve tight away. Add some extrs salt flakes on top if you think you might like it.