Smorrebrod with Beetroot, Herring and Egg
by Editorial Staff
I allowed myself to be a little lazy. It had to be done quickly, there was no time for some manipulations. I didn’t bake beets in the oven or soak herring. This is not necessary if you have already peeled and steamed beets and fine, tender herring.
Ingredients
- herring – 125 g
- boiled quail egg – 3 pcs.
- red onion – optional
- baby potatoes, boiled and lightly fried (I have baked) – 2-3 pcs
- bread – two pieces
- cream for soaking herring – 50 g (if required)
- baked beet sauce – 20 g
- greens for decoration
- unrefined sunflower oil
Baked beet sauce
- baked beet 175 g
- sour cream – 75 g 20% (I have 20 sour cream 10% + 40 g cream cheese + 15 g cream 20%)
- Dijon mustard – 30 g
- grows. oil – 50 g
- salt, pepper, sugar
Directions
- If required: chop the herring into pieces, pour in the cream, and leave for 3-4 hours, then remove from the cream, blot excess moisture with a napkin.
- Grind the beets with a blender or chopper along with sour cream, mustard, sugar, vegetable oil. The consistency is homogeneous, delicate, mousse.
- Grill the bread. Top with potatoes, pieces of herring, beetroot sauce, red onion, quail egg halves, garnish with herbs, sprinkle with unrefined oil (I did not water).
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