Smorebrod
1 serving
25 minutes
Smørrebrød is a traditional Danish open sandwich filled with a wealth of flavors and textures. The history of this dish goes deep into Scandinavian gastronomy when fish and root vegetables were the staples of the diet. In this version of smørrebrød, rye bread is toasted to a crispy crust and then layered with tender potatoes, cream-cured herring, aromatic beet sauce, and red onion. The composition is complemented by quail eggs, fresh radishes, and dill sprigs, creating a harmony of flavors. Drizzled with fragrant unrefined oil, this sandwich surprises with its combination of salty, sweet, and spicy. Smørrebrød is not just a snack but a true gastronomic experience.
1
Fry the bread, then layer with potatoes, herring diamonds, beet sauce, red onion, halves of quail eggs, garnish with radish and dill sprigs, drizzle with unrefined oil.
- Rye bread: 80 g
- Mini Potatoes: 50 g
- Canned herring: 250 g
- Unrefined sunflower oil: 10 ml
- Red onion: 5 g
- Quail egg: 2 pieces
- Radish: 5 g
- Dill: 2 g
2
Boil the potatoes and fry them in vegetable oil.
- Mini Potatoes: 50 g
- Unrefined sunflower oil: 10 ml
3
Cut the herring into pieces, pour cream over it, and let it sit for 3-4 hours. Remove from the cream and wipe off excess cream with a napkin.
- Canned herring: 250 g
- Cream: 50 g
4
For the sauce, bake a whole beet in sea salt. 120 degrees, 3 hours.
- Turmeric: 1 g
5
Peel the cooked beetroot, chop it together with sour cream, mustard, sugar, and vegetable oil in a blender. The consistency should be homogeneous, without lumps.