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2
Easy
40 min
By Christine Rudolph and Susie Theodorou
Published 2019
Restaurant Øl & Brød by Mikkeller head chef Ben Coughlan combines traditional Danish beef tartare and an egg yolk on rye bread for a modern take on smørresbrød. He finishes it with beer-battered onion rings. Perfect.
Season the beef with salt, pepper, mustard and a drizzle of olive oil. Rest for 10 minutes, then taste and adjust the seasoning, if necessary. Mix the mayonnaise with lots of pepper, then place in a piping bag.
For the onion rings, pour the beer into a bowl, then add the flour a little at a time until thick. Dust the onion rings with flour.
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