Smørrebrød with crispy secreto and creamy mushrooms – the most delicious lunch.
Smørrebrød (Danish open-faced rye bread sandwiches) with crispy secreto, creamy mushrooms and bacon – a truly outstanding piece of smørrebrød with plenty of flavour, juiciness and depth. Crisp, juicy pork, tender mushrooms in a creamy sauce, coarse Danish rye bread (rugbrød) and crisp-fried bacon on top. Honestly… this is without doubt one of the best pieces of smørrebrød I have had in a long time.
The recipe is actually a piece of smørrebrød Jes made when we were on summer holiday on Fanø. And sometimes the best recipes simply come about like that – without any great plan. The combination worked so well that of course it has to be shared with you.
Secreto is a wonderful Spanish cut of pork taken from behind the shoulder, with plenty of fat marbling and therefore plenty of flavour. When the meat hits a properly hot pan, the fat melts and helps give the most delicious crust, while the meat stays juicy and tender inside. It is the kind of cut that really doesn’t need much to taste fantastic.
Jes tosses the secreto in a little plain flour and seasons it with salt and freshly ground pepper before frying it in butter in a properly hot pan. The flour helps give the meat an extra golden, crisp surface – and together with the natural marbling in the meat, the result is simply superb.
The creamy mushrooms are based on a classic champignons à la crème. The mushrooms are fried off well and then joined by a little white wine and cream, giving you a rich, creamy mushroom sauce that goes perfectly with the crisp meat. If the sauce becomes a little too thick, you can adjust the consistency with a splash of stock until it is exactly as you want it.
Then all that remains is to put it all together. A good slice of coarse rye bread is topped with the crisp-fried secreto and plenty of creamy mushrooms. Finish with crisp-fried bacon and a little something green on top – fresh herbs, cress or microgreens, for example.
It is rich, gloriously messy and really flavourful in the very best way. The crisp, juicy secreto together with the creamy mushrooms and salty bacon is a combination that just works.
A different take on generously topped smørrebrød, perfect for a special lunch, the weekend table or whenever your smørrebrød is allowed to be a little out of the ordinary. Highly recommended.
Smørrebrød with crispy secreto and creamy mushrooms
Ingredients
Creamy mushrooms
- 20 g butter
- 1 shallot, finely chopped
- 250 g mushrooms of your choice, sliced
- 50 ml white wine
- 100-150 ml cream whipping cream (38% fat)
- Salt and freshly ground pepper
Secreto
- 250 g secreto
- A little plain flour
- Salt and freshly ground pepper
- 2-3 tbsp butter, for frying
To serve
- 2 slices bacon, fried until crisp
- 2 slices coarse Danish rye bread (rugbrød)
- A little something green fresh herbs, cress or microgreens
Method
Creamy mushrooms
- Melt the butter in a frying pan and fry the shallot until soft and translucent.
- Add the mushrooms and fry them over a fairly high heat until they release their liquid.
- Add the white wine and let it bubble and reduce quickly, then pour in the cream. Let the sauce reduce until it thickens and coats the mushrooms, and season with salt and freshly ground pepper.
Secreto
- Season the meat with salt and freshly ground pepper and toss it lightly in a little plain flour.
- Melt a generous knob of butter in a frying pan and fry the meat over a fairly high heat for 2-3 minutes on each side, depending on thickness. Leave it to rest for 5-8 minutes on a chopping board.*Meanwhile, fry the bacon until crisp.
Assembly
- Slice the meat and divide it between 2 slices of coarse rye bread.
- Top with the creamy mushrooms, crisp bacon and a little something green. Season with freshly ground pepper and serve straight away.
Nutrition
Premium
