Roast Beef, Pickle, and Horseradish Smørrebrød

Name: Roast Beef, Pickle, and Horseradish Smørrebrød
Ingredients: 1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick; 1/2 teaspoon unsalted butter, slightly softened; 1/8 pound sliced roast beef, cut into about 6 (1-inch) squares; 4 cornichons, thinly sliced lengthwise; Thinly sliced red onion, to garnish; 1 teaspoon prepared horseradish

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Roast Beef, Pickle, and Horseradish Smørrebrød

Ingredients

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1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick1/2 teaspoon unsalted butter, slightly softened1/8 pound sliced roast beef, cut into about 6 (1-inch) squares4 cornichons, thinly sliced lengthwiseThinly sliced red onion, to garnish1 teaspoon prepared horseradish

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Instructions

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If not already trimmed, cut rye bread to a 3- by 5-inch rectangle. Spread butter evenly all over top side of bread. Arrange roast beef on butter, covering the surface evenly. Sprinkle cornichons and sliced red onion on top. Finish with a dollop of horseradish in the center. Serve right away.

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