Smorrebrod with Herring and Beetroot

Smorrebrod with Herring and Beetroot

20 min
Easy
1 serv.
370 g / 1 serv.

Rating

Average rating:—

Description

Danish open-faced sandwich with herring, beetroot and creamy horseradish on rye bread

  1. Boil the beetroot until tender (about 40-50 minutes), cool and grate coarsely
  2. Mix mayonnaise, wholegrain mustard and creamy horseradish into a smooth sauce
  3. Slice the red onion into thin half-rings
  4. Cut the herring into neat pieces
  5. Toast the rye bread slices in a dry pan or toaster
  6. Spread the sauce mixture on the bread
  7. Place the grated beetroot on top of the sauce
  8. Arrange the herring pieces on top
  9. Garnish with red onion rings and finely chopped green onion
  10. Sprinkle with pink pepper and add a pinch of salt
547
148 kcal / 100 g
kcal
25.3 g
6.8 g / 100 g
Protein
41.8 g
11.3 g / 100 g
Carbohydrates
31.4 g
8.5 g / 100 g
Fats