This canapé is inspired by a classic Danish open sandwich, Smørrebrød.

Wrap roast beef, soya fried shitake mushrooms, and crispy onions in a Swedish flatbread (tunnbröd). Cut the wrap into thick circles, and you have the perfect finger food to accompany the party drink. Easy to make with no heat involved. One flatbread makes eight canapés.

Tips: Must be thin and juicy roast beef and rectangular or square flatbread. Such as the ones made by IKEA food market or Scandikitchen. Alternatively, use the circular, white flatbread from your local supermarket and cut it square. You could use the offcuts for a dip.

Serves: 12   Makes: 24    Time: 20 min

INGREDIENTS

Serves: 12
Makes: 24 canapés
Total time: 20 min

Thin slices of juicy, roast beef
300 g shitake mushrooms, finely chopped
3 splashes of soya sauce
2-3 handfuls of crispy onion
3 white flatbreads, square or rectangular (or made square)
Parmesan (optional)

Tips: Use salt beef if you cannot find a good roast beef.

For the remoulade sauce:
2 dl mayonnaise
2 tsp curry powder
1 dl finely chopped gherkins
Salt and pepper

METHOD

For the remoulade sauce, mix the mayonnaise, curry, and finely chopped gherkins. Season with salt and pepper.
Fry the finely chopped shitake mushrooms in oil. They want to be small so that the filling can be tightly packed in the final canapé. Add a splash of soya towards the end to enhance the flavour of the mushrooms.

Spread the remoulade sauce on the bread, leaving a thin border. Add a slice of the roast beef, 1/3 of the shitake mushrooms, and a small handful of crispy onion. As an option, add grated parmesan.

Roll into a tight tube and cut into 8 pieces depending on the size of the flatbread. The canapés can be made in advance.

Tips: Can also be made as an open sandwich. Top with shaved parmesan.