Smørrebrød with roast beef

Slices of roast beef are arranged on rye bread and topped with remoulade, with grated horseradish providing a sharp garnish. It is a lunch dish for both everyday meals and festive tables. Fried onions are a familiar topping, though Tulip’s recipe uses red-onion rings, diced cucumber and optional cress or young shoots.^[1]

The homemade remoulade in that version combines chopped pickles, mayonnaise, curry powder and chervil, seasoned with salt and pepper. The meat and sauce are layered on a single slice of bread, with the vegetables and horseradish added above. Other roast-beef sandwiches in Tulip’s range use caper mayonnaise or beetroot salad.^[1]