Pic of Scandanavian smorrebrod with curried celeriac remoulade

Scandanavian smorrebrod with curried celeriac remoulade

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Scandanavian smorrebrod with curried celeriac remoulade

Starter Serves 4 20 min
Dense, dark-brown rye bread topped with creamy, curried celeriac rémoulade, salad leaves, pastrami and sweet-sour cucumber pickle. This Scandinavian dish is lovely cut small for canapés or a snack, or eaten as a full meal. You could also use thinly sliced leftover roast beef or spiced beef. This is good with a glass or two of beer.


  • 2 tbsp mayonnaise
  • 1 tbsp plain yoghurt
  • ¼ tsp medium hot curry powder
  • ½-1 tsp Dijon mustard, to taste
  • 150g celeriac (peeled weight), cut into fine matchsticks
  • 1 lemon
  • 4 slices rye bread
  • mixed salad or lettuce leaves
  • 4 slices pastrami
  • cucumber pickle or some chopped gherkins
  • 4 large sprigs fresh dill
  • salt and pepper


Prep time: 15 min
Cooking time: 5 min
  • Step 1

    Put the mayonnaise, yoghurt, curry powder and ½ teaspoon of the mustard in a bowl. Season and stir together.
  • Step 2

    Toss in the celeriac to coat. Taste and add a squeeze of lemon juice, more mustard or seasoning to your own taste.
  • Step 3

    Lay out the slices of bread. Pile up each slice with lettuce leaves, a slice of pastrami and a dollop of the celeriac.
  • Step 4

    Top with a spoonful of the cucumber pickle or some of the chopped gherkins and decorate with a sprig of dill.

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