Cook time: 20 Minutes Serves: 4 Persons Difficulty: Easy
This MATR “Roastbeef” is tender, smoked and flavorful, ensuring a melt-in-your-mouth experience with every bite. A Danish classic, this is a testament to the art of transforming humble ingredients into a gourmet delight. On top of the rye bread, you’ll find a layer of remoulade sauce, crispy fried onions and fresh dill to provide a refreshing contrast to the savory roast beef and add a burst of vibrant color.
- Rye bread
Roastbeef:
- 200g MATR block (4 pcs of roastbeef)
- 1 tsp oil
- 1 tsp Rice vinegar
- 1 tsp Dijon mustard
- 1 tsp Soy sauce
- Salt and pepper, to taste
- Water (for thinning the marinade)
Toppings:
- Remoulade sauce
- Crispy fried onions
- Pickled cucumbers
- Fresh dill
1. Slice your Matr block in half horizontally, then cut it into the desired size for your “Roastbeef.”
2. Prepare the roastbeef marinade by mixing all the spices together with oil, rice vinegar, dijon mustard, and soy sauce. Add some water to achieve a thinner consistency, allowing the marinade to coat the MATR.
3. Marinate your “roastbeef” pieces in the mixture for as long as possible.
4. Heat a pan with neutral-flavored oil and add the marinated “roastbeef” pieces. Season with salt and pepper to taste.
5. Cook until the MATR reaches your desired level of brown.
6. To assemble your smørrebrød, place the roastbeef on a slice of rye bread.
7. Add remoulade sauce, crispy fried onions, pickled cucumbers, and fresh dill on top.