Smørrebrød Recipe: Tomatoes with Capers and Tarragon
User Reviews
4.9
Smørrebrød Recipe: Tomatoes with Capers and Tarragon
Description
Smørrebrød, a Danish open-faced sandwich, is the foundation of this recipe, showcasing ripe tomatoes layered on a bed of caper and tarragon mayonnaise. The mayonnaise is carefully prepared by slowly emulsifying egg yolks, mustard, vinegar, and oil to achieve a firm and smooth texture. Incorporating chopped capers and tarragon into the mayonnaise adds herbal freshness and a mild briny bite, complementing the tomatoes. Thin slices of shallot contribute a mild onion flavor without overpowering the other elements.
The rye bread is traditional for smørrebrød, providing a robust base that stands up to the creamy topping and juicy tomatoes. The seasoning with sea salt and freshly ground pepper enhances the natural flavors without masking them. Preparation and careful assembly ensure that the tomatoes remain fresh and the mayonnaise holds firm, creating a balanced cold sandwich.
This open sandwich is ideal as a light lunch or snack, especially in warmer seasons when fresh tomatoes are at their peak. It can be served as part of a smørrebrød platter or on its own. The homemade mayonnaise can be stored for several days refrigerated, and the sandwich is best assembled shortly before serving to preserve texture and freshness.
Ingredients
- 4 pieces rye bread
- 4-5 tarragon stems
- 1 tbsp caper salted
- 1 1/2 cup mayonnaise
- 1 teaspoon apple vinegar
- 4-8 tomatoes different sizes and kinds, ripe
- 1 shallot small
Ingredients for mayonnaise:
- 3 egg yolk
- 1 tbsp Dijon mustard
- 2 tbsp apple vinegar
- 2 ½ cups vegetable oil use corn, sunflower oil or 1/2 dl (1/5 th cup) as cold-pressed rapeseed oil, or corn oil
- 1 teaspoon salt sea salt
- black pepper freshly ground
- 1-2 tbsp water cold
For presentation:
- 4 pieces rye bread
- salt sea salt
- black pepper freshly ground
Instructions
Mayonnaise:
- Put the egg yolks in a large bowl and add mustard, a little sea salt, pepper and 1 tablespoon of vinegar.
- Mix it well, preferably with a balloon whisk.
- Stir the egg yolks a little bit at the time. Slowly pour the oil so that the oil constantly gets mixed with the egg yolks. From time to time, pause adding the oil and stir the mayonnaise well.
- Continue the process until the oil is fully added, then add a little bit of water. Stir well – this will secure the mayonnaise to be firm and even.
- Season with salt and vinegar. Straight after, place the mayonnaise in the fridge where it can last for 4-5 days.
- Peel off the leaves of the tarragon stems. Save half of the leaves for the presentation and chop the rest. Rinse the salted capers thoroughly and chop them.
- Mix capers and tarragon into the mayonnaise, and season with a little of apple vinegar. Slice the tomatoes into big slices and the onion into thin slices.
Final presentation:
- Final presentation: butter the bread with some of the mayonnaise and place the tomatoes on top. Place small dots of mayonnaise in between the tomatoes. Finally, place some tarragon leaves and rings of shallots on top of the smørrebrød.
Notes
User Reviews
Overall Rating
4.9
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