Danish open sandwich with pate and salami

1 serving

5 minutes

Danish open sandwich with pâté and salami is a true masterpiece of Danish cuisine, reflecting the traditions of smørrebrød. This sandwich is an exquisite combination of rye bread, tender liver pâté, and spicy salami, complemented by remoulade sauce, crispy fried onions, and refreshing pickled cucumber. The finishing touch is a delicate slice of orange that adds a subtle fruity tang to the dish. The sandwich not only delights the palate but also impresses with its visual perfection, as smørrebrød in Denmark is often served as gastronomic art. It’s an ideal choice for a light lunch or festive snack when you want to experience authentic Danish flavors.

Energy value per serving

• Calories: 426.2
• Proteins: 17.3g
• Fats: 25.7g
• Carbohydrates: 33.4g

Ingredients

• Rye bread: 1 pc
• Butter: 5 g
• Liver pate: 60 g
• Salami: 3 pc
• Remoulade sauce: 15 g
• Oranges: 1 pc
• Pickles: 1 pc
• Salt: to taste
• Freshly ground black pepper: to taste
• Parsley leaves: 2 bunch
• Fried onions: 10 g

Cooking steps

1. Spread butter thinly on a piece of rye bread.

   Required ingredients:

   • Rye bread: 1 piece
   • Butter: 5 g

2. Spread a thick layer of pâté on top.

   Required ingredients:

   • Liver pate: 60 g

3. Put pieces of salami on the pâté.

   Required ingredients:

   • Salami: 3 pieces

4. Beautifully squeeze remoulade sauce on top.

   Required ingredients:

   • Remoulade sauce: 15 g

5. Sprinkle the sauce with fried onions and sliced pickles on top.

   Required ingredients:

   • Fried onions: 10 g
   • Pickles: 1 piece

6. Elegantly garnish with a slightly sliced orange wedge. Season with salt and pepper to taste.

   Required ingredients:

   • Oranges: 1 piece
   • Salt:  to taste
   • Freshly ground black pepper:  to taste