Copenhagen is well-known for top gastronomy, but Adam Aamann’s great success shows that the food revolution of Denmark goes far beyond the Nordic luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet.
The voluptuous beef tartare with tarragon and crispy potato.This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship. His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the tradition.
Bread, meat, vegetables, herbs, emulsions and crunchy elements are carefully dosed, and constitute a complete aesthetic whole, focusing on the overall flavour impression. 
Happy cooking!
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Smørrebrød: Beef tartare with tarragon and crispy potato
- Total Time: 75 minutes
- Yield: 4 open sandwiches 1x
- Diet: Omnivore
Description
Crispy potato and creamy egg yolk elevate this classic Danish open-faced sandwich. A sophisticated appetizer, perfect for a special occasion.
Ingredients
BEEF
- 1 cups (227 g) trimmed beef top round
- 1 tbsp whole grain mustard
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
EGG CREAM
- 2 carrots
- 3 eggs
- 4 tbsp (60 ml) water from capers
- 1 tbsp apple vinegar
- 1 oz (25 g) heavily reduced chicken bouillon
- 2 cups (473 ml) grapeseed oil
- 1 tbsp peanut oil
- lemon for seasoning
- Seasalt
POTATO CHIPS
- 8 small potatoes
- 1 oz (15 g) salt
- 4 cups (946 ml) neutral oil
FOR PRESENTATION
- 2 tbsp capers
- 8 cornichons
- 1 shallot sliced into thin rings
- 1 portion potato chips
- 1 small bundle tarragon leaves
- 4 slices of rye bread
- Butter for the ryebread
Instructions
Potato chips:
- Slice the potatoes paper-thin using a mandoline. Submerge in cold water and refrigerate overnight.
- Drain the potatoes and place in a bowl. Bring 1 liter of water to a boil with the 15 g of salt. Pour the boiling water over the potatoes and let soak until they turn brighter in color and are almost tender, 3–5 minutes. Drain and dry thoroughly on paper towels.
- Heat the neutral oil in a deep pan to 130–140°C (265–285°F). Fry the potato slices in batches until no more bubbles appear, indicating the moisture is gone. Remove and drain on paper towels. Let cool. (They will crisp further as they cool.)
Egg cream:
- Chop the carrots into large pieces and boil for 20–25 minutes until very tender. Drain, wrap in a clean kitchen towel, and squeeze out as much moisture as possible. Weigh out 40 g of the mashed carrot.
- Boil the eggs for 8 minutes. Rinse under cold water, peel, and separate the yolks from the whites. Reserve the yolks.
- In a blender, combine the egg yolks, mashed carrot, caper brine, apple cider vinegar, reduced chicken stock, and a pinch of salt. Blend until smooth.
- With the blender running, slowly drizzle in the grapeseed oil and then the peanut oil until the cream is thick and emulsified. Season with lemon juice and sea salt to taste.
- Transfer the egg cream to a piping bag and refrigerate until needed.
Beef tartare:
- Mince the beef as finely as possible: slice into thin strips, then turn and cut into thin strips again, then chop into tiny dice. Alternatively, grind briefly in a cold meat grinder.
- Mix the minced beef with the whole grain mustard and olive oil. Season generously with sea salt and freshly ground pepper. Keep refrigerated until assembly, up to 30 minutes.
Final arrangement:
- Toast and butter the rye bread slices. Divide the beef tartare evenly over the 4 slices.
- Pipe or spoon the egg cream over each tartare. Top with capers, cornichons, and shallot rings.
- Stick potato chips upright into the tartare and scatter with fresh tarragon leaves. Serve immediately.
Notes
This smørrebrød is built in stages — the potato chips and egg cream can both be prepared the day before. Keep the beef refrigerated and season it at the last moment. Rye bread is traditional, but a dense sourdough also works.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Danish
Nutrition
- Serving Size: 1 open-faced sandwich
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 200
Frequently Asked Questions
What type of beef should I use for the tartare?
For the best flavor and texture, use high-quality, fresh beef tenderloin or sirloin, and ensure it’s finely chopped for a smooth consistency.
How do I prepare the crispy potato for the smørrebrød?
Slice the potato thinly, then fry it until golden brown and crispy, ensuring you drain it on paper towels to remove excess oil.
What is the role of tarragon in the beef tartare?
Tarragon adds a distinctive herbal note that complements the richness of the beef, enhancing the overall flavor profile of the dish.
