Danish open sandwiches (Smørrebrød)

1. Season the beef with salt and pepper, sear it on all sides in the oil in a hot pan for 2 minutes, then roast at 180 °C for 15-20 minutes so it stays pink inside; let it cool completely and slice very thinly.

2. Boil the eggs for 9 minutes, plunge into cold water, peel and slice; cut the red onion into thin rings and the radishes into slices.

3. Spread the rye bread slices thickly with butter, right to the edges.

4. Top two slices with the herring and garnish with red onion rings and a little dill.

5. Lay egg slices on two slices, pile the prawns on top and garnish with dill and a lemon wedge.

6. The remaining four slices get the roast beef, topped with a spoonful of remoulade and radish slices; serve with a knife and fork, starting with the herring.

Tip: Smørrebrød is the pride of Danish lunch culture: the thin, dark rye bread is only the base - the topping is what counts, and it is always eaten with a knife and fork. The order is strict too: fish first, then meat, and finally cheese. Don't skimp on the butter; a layer right to the edges stops the bread getting soggy.