Danish · Starter
Dyrlægens Natmad
- Easy
- 20 min
- roughly 3 of 4 for cost
Leads with richness that coats and comforts.
Ingredients
- 4 slices day old rugbrød, 1 cm thick
- 80 g butter, at 18C (64F)
- 200 g coarse liver pate
- 200 g salt cured beef brisket, sliced thin
- 120 g meat aspic, cold and firm
- 1 small white onion, in fine rings
- 20 g cress
- 2 g flaky salt and coarsely ground black pepper
The skills inside
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Spread the butter thin, unbroken and right into the crust on every side; any bare patch is where the bread will go soggy first.
- Lay the liver pate over the whole slice in one even sheet, level to the edges.
- Drape the salt beef in loose folds so it stands proud of the pate rather than lying flat against it.
- Cut the cold aspic into 1 cm cubes and set them on the beef, then finish with onion rings, a tuft of cress, salt and pepper.
- Serve at once, with a knife and fork; built even a few minutes ahead the base softens under the load.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Rubbing fat into flour 47 recipes
- The fat is cold when it starts and still firm when the rubbing stops, and the bowl has not warmed under the hands.
- Stopped early, while it still looks like coarse crumbs with pieces of fat visible in it, not worked on to a smooth even sand, which means the pieces have gone.
- Nothing is greasy or glossy and nothing has smeared into a paste against the side of the bowl.
- Liquid added last and only enough to bring it together: pressed, it just holds, with no wet patch and nothing sticking to the hand.
- Rested cold before it is rolled or shaped, so the gluten relaxes and the fat firms again after being handled.
Where it goes wrong The fat was too warm, or it was rubbed until the mixture looked uniform. Once the fat has melted into the flour there are no solid pieces left to steam apart in the oven, so the bake is sandy or tough instead of flaky, and nothing done later puts those layers back.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Tempranillo (Rioja Reserva)
- From the Taps
- Amber ale
- Zero-Proof
- Sparkling water, make room
Tannin binds to seared protein and fat: each bite softens the wine, each sip resets the palate: the steakhouse equation.
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