Smørrebrød with mushroom pâté

This Danish-style open sandwich, a favourite of Courtney Act, is a smorgasbord of contrasts: an earthy mushroom pâté, zesty beetroot relish, hearty dark rye and fresh crunchy vegetables.

Credit: Kitti Gould

• serves

  8

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

Mushroom pâté

• 1 onion, diced
• 2 garlic cloves, diced
• 100 g butter
• 30 ml olive oil
• 2 sprigs thyme, leaves picked
• Salt and pepper, to taste
• 500 g large mushrooms, medium diced

Beetroot horseradish relish

• 2 small cooked and peel beetroots, coarsely grated
• 1 tbsp apple cider vinegar
• 1 tbsp horseradish
• Salt and pepper, to taste

To serve

• Pumpernickel bread or dark rye bread (8 slices)
• 1 cucumber, thinly sliced
• 4 radishes, thinly sliced
• ½ bunch dill, picked

Instructions

1. For the mushroom pâté, add all ingredients into a frying pan over medium heat and cook until most of the moisture has evaporated. Place mixture into a blender and blend till smooth. Add some water if needed to help loosen. 
2. For the beetroot horseradish relish, mix all ingredients together.
3. To serve, spread mushroom pâté onto pumpernickel bread. Top with beetroot relish, then toppings (cucumber, radish dish, as desired) and season to serve. Enjoy room temperature or cold. 

Watch how to make this recipe on Memory Bites with Matt Moran.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.