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: Serves 4
- 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: Chop potatoes thinly using a mandolin. Submerge slices in water, refrigerate overnight.
- Drain potatoes and place in a bowl.
- Boil 1L of water with 15g of salt.
- Cover potatoes with boiling water until they are brighter in color and almost tender.
- Drain and dry potatoes on paper towels.
- Heat oil to 130-140°F (54-60°C) and fry potatoes until no more bubbles appear.
- Remove potatoes from oil and place on paper towels to cool.
- Egg cream: Chop carrots into large pieces and boil for 20-25 minutes until tender.
- Remove carrots from water, wrap in a dishtowel, and squeeze out excess water until dry.
- Weigh out 40g of mashed carrots.
- Boil eggs in water for 8 minutes.
- Rinse eggs with cold water and separate yolks from whites.
- Blend egg yolks with mashed carrots, caper water, vinegar, chicken bouillon, and salt.
- Slowly add both oils while blending.
- Season with salt and lemon juice.
- Transfer cream to a piping bag.
- Beef: Mince meat into the smallest pieces possible, or if using a knife, chop into thin slices, then strips, then tiny dices.
- Mix minced meat with mustard and olive oil. Season with salt and pepper.
- Alternatively, refrigerate meat for up to 30 minutes before serving.
- Final arrangement: Place blended tartare evenly on 4 slices of buttered bread.
- Top each bread slice with egg cream, capers, cornichons, and shallots.
- Stick potato chips into the tartare and sprinkle with tarragon leaves.
Notes
- For perfectly crisp potato chips, ensure they are completely dry before frying and maintain a consistent oil temperature.
- To make ahead, prepare the beef tartare and egg cream separately and refrigerate; assemble just before serving.
- Substitute Dijon mustard for whole grain mustard if preferred, or for a milder flavor, reduce the amount used.
- 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.
