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Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots
  • subheading: For the Smørrebrød:
  • 4 thin slices dense rye bread such as rugbrød
  • Butter for spreading preferably salted
  • A handful or two of baby arugula leaves or other small lettuces
  • 8 to 10 slices roast beef thinly sliced
  • Danish Remoulade recipe follows
  • Crispy Fried Shallots or store bought cripsy onions, such as the Lars brand
  • subheading: For the Danish Remoulade:
  • ½ cup prepared mayonnaise
  • 2 tablespoons skyr or greek yogurt
  • 1 heaping teaspoon dijon mustard
  • 1 tablespoon capers coarsely chopped
  • 2 tablespoons dill pickles finely chopped
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons chopped fresh parsley
  • ¾ teaspoon curry powder
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