Smorrebrod is a bright, hearty, and delicious sandwich originally from Denmark. The basis of the sandwich is rye bread, and the filling can be different. For example, from herring, potatoes, eggs, onions, and beetroot sauce.

Summary

Ingredients

• Rye bread – 2 pieces
• Herring – 2 pieces
• Quail eggs – 3 pcs.
• Potatoes (small) – 1 pc.
• Red onion – 0.5 pcs.
• Dill greens, for decoration – a few leaves

  For beetroot sauce:

• Beets – 1 pc.
• Sour cream 20% – 75 g
• Sugar to taste
• Salt to taste
• Pepper to taste
• Vegetable oil – 2 tbsp
• Hot mustard – 1 teaspoon
• or Dijon mustard – 30 g
• Dry thyme – pinch
• Dry basil – 1 teaspoon

How to make smorrebrod (Danish sandwich) with herring and beetroot sauce:

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Instructions

1. We put eggs and potatoes to boil.
2. Prepare the beetroot sauce. To do this, clean the raw beets and cut them into not very thick circles. Combine vegetable oil, salt, pepper, basil, and thyme.
3. Grease the beets on both sides with oil and spices and put them in a dish covered with foil. We bake in the oven at 180 degrees. After 10 minutes, cover the beets with a lid and bake in the oven until tender (check with a knife – the beets should be soft).
4. Transfer the finished beets to a high container, add sugar, mustard, and sour cream. Beat with a blender until a homogeneous, creamy mass is formed. Leave to cool the beetroot sauce.
5. Dry the bread a little in the oven and cool.
6. Cut the boiled potatoes into small pieces and fry a little with salt.
7. Cut the boiled quail eggs in half lengthwise.
8. Peel the herring, separate the fillet from the skin and bones, cut into long pieces.
9. Cut the onion into thin half-rings.
10. We collect smorrebrod. We spread the herring, potatoes, onions at random on slices of bread, add beetroot sauce and halves of an egg. Decorate the herring sandwich with fresh dill.

Bon Appetit!