Smorrebrod

0.7k - 30 минут 1 порции

Smorrebrod traditional Scandinavian open sandwich on rye bread, originally from Denmark, where it is eaten for Breakfast, lunch and dinner. There are many fillings. I'll do that today with cod liver, beets, egg and microsaint.

Ingredients for Smorrebrod

Step by step instruction of cooking Smorrebrod

Шаг 1

You need to prepare everything that we need. Eggs and beets can be cooked in advance and you will save time. And you can cook immediately. Eggs quickly cooked, and small beets can be cooked in a microwave 10 minutes at a power of 600, placing it in a half-liter jar and filling it to half with water. Bread for smorrebrod take the rye and dried it. I will put in the toaster. Make a sauce or buy ready. 1 tbsp of Mayo I squeezed quite a bit of garlic. A thin layer of coated dried bread. Sprinkle a little dill. Then with a fork mash a slice of cod liver throughout the piece. On the top put thin slices of beets.

Шаг 2

For sugar beet the remaining sauce. Cut the egg and 2 quarters put on top of beets. Decorated with microsling and grain mustard. The remaining beets, a half of an egg is also cut and laid out next to smorrebrod on a plate. On top put a grainy mustard.