Smorrebrod with Beetroot, Herring and Egg

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

1. 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.
2. Grind the beets with a blender or chopper along with sour cream, mustard, sugar, vegetable oil. The consistency is homogeneous, delicate, mousse.
3. 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).