Roast Pork Smorrebrod Recipes

ROAST BEEF SMORREBROD

Roast Beef Smorrebrod image

Smorrebrod is an open faced sandwich from Denmark. There are several great remoulade recipes on 'zaar to choose from. This recipe makes one sandwich, but is easily multiplied to serve more. From Saveur magazine, for ZWT6.

Provided by Random Rachel

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter, softened
1 slice brown bread (thin)
2 -3 slices roast beef (thin slices)
1 slice tomatoes (thin)
1 teaspoon chives
1 -2 tablespoon remoulade sauce

Steps:

Spread butter over bread.
Place roast beef on bread, allowing meat to overhang.
Spoon remoulade over beef, and sprinkle with chives.
Top with tomato slice, and enjoy.

Nutrition Facts : Calories 298.1, Fat 17.5, SaturatedFat 9.3, Cholesterol 74.7, Sodium 308.5, Carbohydrate 18, Fiber 1.7, Sugar 4, Protein 18.7

SMOKED SALMON SMøRREBRøD

Smoked Salmon Smørrebrød image

Provided by Nicolaus Balla

Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Horseradish sour cream:
1/2 cup mashed potatoes (optional)
1/2 cup sour cream
1 tablespoon finely grated peeled fresh horseradish
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt, ground pepper
Assembly:
4 slices Danish rye or pumpernickel bread
8 ounces sliced smoked salmon
2 radishes, thinly sliced
2 tablespoons salmon or trout roe (optional)
Dill sprigs and flat-leaf parsley leaves
Kosher salt, ground pepper

Steps:

For horseradish sour cream:
Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
For assembly:
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

ROSEMARY AND GARLIC SMOKED PORK ROAST

Rosemary and Garlic Smoked Pork Roast image

Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 8

Number Of Ingredients 10

Ingredients

4 cups apple or hickory wood chips
1 (2 1/2 pound) boneless pork top loin roast (single loin)
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt
4 sprigs fresh rosemary
½ lemon or lime
Reynolds Wrap® Aluminum Foil

Steps:

At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

Nutrition Facts : Calories 221 calories, Carbohydrate 1.5 g, Cholesterol 67.3 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 113.8 mg

ROAST PORK SMORREBROD

Roast Pork Smorrebrod image

Make and share this Roast Pork Smorrebrod recipe from Food.com.

Provided by morgainegeiser

Categories Lunch/Snacks

Time 15m

Yield 8 sandwiches

Number Of Ingredients 8

Ingredients

8 slices danish pumpernickel bread or 8 slices other rye bread
8 teaspoons butter, softened
8 small leaves lettuce leaves
8 thin slices pork
1/2 cup canned sweet-sour red cabbage, chilled and drained
8 cooked prunes, pitted
8 thin slices peeled oranges
8 parsley sprigs

Steps:

Cut crusts from bread.
Spread 1 teaspoon butter on each slice of bread, covering completely.
Press a small lettuce leaf onto 1 end of each buttered slice.
Fold and ruffle sliced pork to cover bread completely.
Top each with 1 tablespoon cabbage and 1 pitted prune.
Cut each orange slice from outside edge to center, twist. Place one orange twist on top of each sandwich.
Garnish each with parsley.

Nutrition Facts : Calories 197.8, Fat 5, SaturatedFat 2.6, Cholesterol 10.1, Sodium 245, Carbohydrate 36.5, Fiber 6, Sugar 15.8, Protein 4.4

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