Roast Beef Open Faced Sandwich (Smørrebrød)

1. Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion (‘ristet løg’) open faced.

2. In Denmark, Danish sandwiches are typically eaten with a fork and knife.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0	0	0	0
Onion	0	0	0	0
horseradish	0	0	0	0
roast beef	0	0	0	0
dark rye bread	2	0	0	0
remoulade sauce	0	0	0	0