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Dyrlægens natmad
Pâté and salt beef sandwich
Dyrlægens natmad: the 'vet's midnight snack' smørrebrød of liver pâté, salt beef and aspic
Copenhagen legend says a veterinarian ordered the same late-night sandwich every evening at Oskar Davidsen's lunch house, and the name stuck. Dyrlægens natmad is a slice of dark rye spread with pork liver pâté, topped with thin slices of salt beef (saltkød), a cube of meat aspic, raw onion rings and cress. It belongs to the meat course of a long Danish Sunday lunch, after the herring and before the cheese. This version uses a quick home aspic made from stock and gelatine. A common mistake is slicing the salt beef thickly: it should be cut paper-thin and folded. Chef's tip: make the aspic the day before so it is firm enough to dice cleanly.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the aspic
- ¾ cup beef stockwell seasoned
- 2 tsp powdered gelatine
For the sandwiches
- 4 slices Danish rye bread
- 5 ½ oz leverpostej (pork liver pâté)cold, in slices
- 4 oz cooked salt beef (saltkød)very thinly sliced
- 1 small red or white onionin thin rings
- 1 punnet cress
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Method
0/4 doneStep 1: The day before, heat ¾ cup beef stock until steaming, sprinkle in 2 tsp powdered gelatine and stir until dissolved. Pour into a small dish about 1 cm deep and chill overnight until firm.
5 minStep 2: Spread 4 slices Danish rye bread with ⅔ oz pork dripping or butter, then cover each slice edge to edge with slices of 5 ½ oz leverpostej (pork liver pâté).
3 minStep 3: Fold the 4 oz cooked salt beef (saltkød) in loose ribbons over the pâté. Dice the aspic into 1 cm cubes and set a few on each slice.
4 minStep 4: Finish with 1 small red or white onion rings and a tuft of 1 punnet cress and serve straight away, with a knife and fork.
3 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 22 g
- Carbs
- 20 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dyrlægens natmad take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of pork dripping or butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of small red or white onion?
- 2 shallots per onion.
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