Danish Rye Bread Open-Sandwich with Horseradish Cream and Pickled Beets

Name: Danish Rye Bread Open-Sandwich with Horseradish Cream and Pickled Beets
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4 sandwiches
Cuisine: Lunch
Ingredients: Danish rye bread; Unsalted butter; Sour cream; Fresh horseradish; Lemon juice; Salt and pepper; Cooked beets; White vinegar; Sugar; Mustard seeds; Fresh dill; Fresh arugula leaves; Lemon wedges

A Traditional Danish Smørrebrød Delight

Enjoy a classic Danish open sandwich topped with a creamy horseradish sauce and tangy pickled beets, perfect for brunch or a light lunch.

1 h 30 min
4 sandwiches
Easy

Ingredients

For the Sandwich Base

Danish rye bread

8 slices

Unsalted butter

2 tablespoons, softened

For the Horseradish Cream

Sour cream

1/2 cup

Fresh horseradish

2 tablespoons, finely grated

Lemon juice

1 tablespoon

Salt and pepper

To taste

For the Pickled Beets

Cooked beets

2 large, sliced

White vinegar

1/2 cup

Sugar

1/4 cup

Mustard seeds

1 teaspoon

For Topping and Garnishing

Fresh dill

1/4 cup, chopped

Fresh arugula leaves

8 leaves

Lemon wedges

For serving

Preparation

Preparing the Beets

Combine pickling ingredients

In a saucepan, combine white vinegar, sugar, and mustard seeds.

Simmer mixture

Bring to a boil, then reduce the heat and simmer until sugar dissolves (approx. 5 minutes).

Pickle beets

Pour over sliced beets and let them cool for 1 hour.

Ensure beets are fully cooled before using.

Making the Horseradish Cream

Mix ingredients

In a small bowl, whisk together sour cream, grated horseradish, and lemon juice.

Season

Season with salt and pepper.

Chill

Chill in the refrigerator until needed.

Adjust the amount of horseradish based on your spice preference.

Cooking Process

Toasting Bread

Lightly spread butter on rye bread and toast until golden brown.

Setting the Beets

Layer pickled beet slices evenly on each slice of rye bread.

Finishing Touch

Drizzle horseradish cream generously over the top.

Plating & Serving