Ham Hock, Beetroot & Fennel Smørrebrød

On a recent trip to Copenhagen I was so inspired by the food in general. The Danes have taken their cooking to a whole other level, inspired by their local produce and the seasons. I particularly loved their Smørrebrød which to us is an open sandwich!

April 29, 2020
: 3-4
: 15 min
: 50 min
: 1 hr 5 min
: Fairly easy

This is my take on a version of one I tried using our ham hock.


  • 1 ham hock (or 300g ham) stripped and cut into chunks or shredded
  • 2tbsp olive oil
  • 400g fresh beetroot, peeled and cut into wedges
  • ½ tsp caraway seeds
  • ½ tsp salt
  • freshly ground black pepper
  • 250g waxy salad potatoes, halved if small or cut into 1” chunks
  • 1 small fennel bulb, thinly sliced
  • 100g radishes, sliced
  • ½ small red onion, thinly sliced
  • 1 tbsp red wine vinegar
  • 2tbsp crème fraiche
  • 1tbsp freshly grated horseradish (or 1 tbsp strong horseradish sauce)
  • finely grated zest and juice 1 orange
  • 75g watercress
  • 5g dill, stalks discarded and chopped
  • sliced rye bread
  • butter
  • Step 1 Pre heat the oven to 200°C/180°C fan/gas mark 6.
  • Step 2 Place the wedges of beetroot in a roasting tray with the caraway seed, half the orange juice and olive oil. Sprinkle generously with salt and freshly ground black pepper. Toss to mix it all up then cover with foil and bake for approximately 40 minutes until tender.
  • Step 3 Meanwhile cook the potatoes in boiling salted water for 12 minutes until tender. Drain then when cool slice into thick slices.
  • Step 4 In a bowl mix the beetroot with the potato, fennel, radishes, ham hock, red onion, horseradish, remaining orange juice and vinegar. Mix together and adjust seasoning to taste. Fold through the crème fraiche and pile on top of the watercress.
  • Step 5 Garnish with the dill and orange zest and serve on slices of buttered rye bread.
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