Ingredients
- 4 pieces rye bread
- 4-5 tarragon stems
- 1 tbsp salted capers
- 1 1/2 cup mayonnaise
- 1 teaspoon apple vinegar
- 4-8 ripe tomatoesdifferent sizes and kinds
- 1 shallotsmall
Mayonnaise
- 3 Egg Yolks
- 1 tbsp Dijon Mustard
- 2 tbsp apple vinegar
- 6 dl vegetable or corn oiluse corn, sunflower oil or 1/2 dl as cold-pressed rapeseed oil
- 1 teaspoon Sea Salt
- freshly ground pepper
- 1-2 tbsp cold water
For presentation
- 4 pieces rye bread
- Sea Salt
- freshly ground pepper
Directions
Dubbed King of Danish Smørrebrød, Chef Adam Aamann is sharing one of his reinvented smørrebrød recipes that has made him famous in Denmark. Smørrebrød is a traditional Danish dish – an open faced sandwich usually made with butter, rye bread and a wealth of other ingredients.
1) 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.
2) 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.
3) 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.
