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Scandanavian smorrebrod with curried celeriac remoulade recipe image

Print Scandanavian smorrebrod with curried celeriac remoulade

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 & pepper


  1. Put the mayonnaise, yoghurt, curry powder and ½ teaspoon of the mustard in a bowl. Season and stir together.
  2. Toss in the celeriac to coat. Taste and add a squeeze of lemon juice, more mustard or seasoning to your own taste.
  3. Lay out the slices of bread. Pile up each slice with lettuce leaves, a slice of pastrami and a dollop of the celeriac.
  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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