Smorrebrod with herring and alfalfa.
Author:
Dasha Malakhova
Servings: 2
Cooking time: 10 min
The most popular Scandinavian sandwich appetizer. There are many variants of additions to black bread, but herring and beets are considered to be the classics. I suggest adding fresh carrots, alfalfa and chard as well.
Ingredients
| rye grain bread 2 slices |
| lightly salted herring fillet 1 piece |
| small beet 1 pc |
| carrot 1/2 pc |
| olive oil |
| FOR GARNISHING: |
| dill |
| alfalfa greens |
| radish |
| chard leaves |
Instructions
Step 1
Boil the beets or bake them in the oven wrapped in foil. Cool, peel and cut into medium cubes.
Step 2
Cut herring fillets into large cubes. Peel and slice carrots into thin slices using a Korean carrot grater.
Step 3
Mix the vegetables with the herring, add finely chopped dill and dress with olive oil. Stir and place on slices of bread. Decorate with sprigs of dill, alfalfa and chard leaves.
