Beetroot and Herring Open Sandwich (Smørrebrød)

Name: Beetroot and Herring Open Sandwich (Smørrebrød)
Prep time: 20 min
Cook time: 50 min
Total time: 50 min
Yield: 8 slices
Ingredients: 700 g water; 400 g raw beetroots; 4 medium eggs; 1 tsp fresh dill; 140 g sour cream; 1 tsp wholegrain mustard; ½ tsp fine sea salt; 2 pinches ground black pepper; 8 slices coarse rye bread; 280 g marinated herring fillets; 120 g cucumber; 25 g red onion; 60 g pickled capers

4.3 7 évaluations

Préparation 20min

Total 50min

8 slices

Ingrédients

water
700 g
raw beetroots peeled, cut in pieces (1-2 cm)
400 g
medium eggs
4
fresh dill leaves only, plus extra for garnish
1 tsp
sour cream
140 g
wholegrain mustard
1 tsp
fine sea salt or to taste
½ tsp
ground black pepper or to taste
2 pinches
coarse rye bread
8 slices
marinated herring fillets (e.g. marinated in dill), drained, cut in pieces (drained weight)
280 g
cucumber thinly sliced then halved
120 g
red onion thinly sliced
25 g
pickled capers drained
60 g