We have created a 5-course “smørrebrød” menu inspired by the Nordic summer for the food festival, Copenhagen Cooking 2014. The popular food magazine, MAD & VENNER, publishes the recipes for the menu in their August edition
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the cured veal fillet with blackcurrants and crème of smoked cheese for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014.
Recipe for cured veal fillet with blackcurrants and crème of smoked cheese
1 veal fillet, approximately 600 grammes
½ dl sugar
½ dl salt
5 cl blackcurrant aquavit
4 slices of dark rye bread & butter
Crème of smoked cheese
1 dl traditional Danish smoked cheese (rygeost), with our without cumin as to your preference
1 dl sour cream 38 %
Salt & pepper
Mix sugar, salt and aquavit and spread it on the veal fillet. Place the veal filet in a container with a close-fitting lid and leave it for one hour at room temperature in order for the sugar mix to “melt”. Place the container in the fridge for 72 hours. Turn the veal fillet once every 24 hours in order for the pickle to be spread evenly.
Mix the smoked cheese with the sour cream and add salt and pepper to taste.
Slice the veal fillet into thin slices and arrange the slices on the buttered bread.
Shape an “egg” out of the crème of smoked cheese and place it in the middle of the veal fillet. Garnish with warercress and blackcurrants.
Place the veal fillet in the freezer half an hour before you plan to serve it. This makes it easier to slice it into thin slices.
We recommend a sweet blackcurrant aquavit which still has a bit of bite and a dark full-bodied King’s County Brown from local artisan brewery, Nørrebro Bryghus, for the veal fillet.