Smørrebrød with Smoked Pork, Pineapple and Curry Remoulade Sauce
2 slices of organic wholemeal Mestemacher bread
1 small head of lettuce
6 slices of smoked pork
1 red bell pepper
1 red spring onion
½ fresh pineapple or a small tin of pineapple
100 ml remoulade sauce
2 tbsp. of curry
1 handful of cress
Stir the curry into the remoulade sauce and spread half of it on the slices of bread.
Wash the lettuce, dab it dry and place it on the slices of bread.
Wash the bell pepper and spring onions and slice them into rings; cut the peeled pineapple in pieces.
In alternating layers, top with smoked pork, bell pepper, spring onion and pineapple. Spread the remaining Remoulade sauce on top and garnish with the cress.