Danish Frikadeller with Rye Bread and Celeriac Remoulade (Slow-Fermented Dough)

Method

1. In a large bowl, combine ground beef, pork, egg, breadcrumbs, milk, onion, salt, and pepper. Mix well until all ingredients are incorporated.
2. Form the mixture into small meatballs, about 2 inches in diameter.
3. Heat a skillet over medium heat and add a bit of oil. Cook the meatballs until browned on all sides and cooked through, about 10-12 minutes.
4. For the rye bread, in a separate bowl, mix rye flour, whole wheat flour, salt, and yeast. Gradually add warm water and knead until a soft dough forms. Cover and let it rise in a warm place for 2 hours until doubled in size.
5. Once risen, divide the dough into 8 equal portions and shape into rolls. Place on a baking sheet and let rest for 30 minutes.
6. Preheat oven to 220°C (425°F). Bake the bread rolls for 25-30 minutes until golden brown and crusty.
7. While the bread is baking, prepare the celeriac remoulade. In a bowl, combine grated celeriac, mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper. Mix well to combine.
8. Serve the meatballs with the freshly baked rye bread and a side of celeriac remoulade.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.