Beetroot and Herring Open Sandwich (Smørrebrød)

Name: Beetroot and Herring Open Sandwich (Smørrebrød)
Prep time: 20 min
Cook time: 50 min
Total time: 50 min
Yield: 8 slices
Ingredients: 700 g water; 400 g raw beetroots; 4 medium eggs; 1 tsp fresh dill; 140 g sour cream; 1 tsp wholegrain mustard; ½ tsp fine sea salt; 2 pinches ground black pepper; 8 slices coarse rye bread; 280 g marinated herring fillets; 120 g cucumber; 25 g red onion; 60 g pickled capers

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Dificuldade fácil

Tempo de preparação 20min

Tempo total 50min

Porções 8 slices

Ingredientes

700 g water
400 g raw beetroots, peeled, cut in pieces (1-2 cm)
4 medium eggs
1 tsp fresh dill, leaves only, plus extra for garnish
140 g sour cream
1 tsp wholegrain mustard
½ tsp fine sea salt, or to taste
2 pinches ground black pepper, or to taste
8 slices coarse rye bread
280 g marinated herring fillets (e.g. marinated in dill), drained, cut in pieces (drained weight)
120 g cucumber, thinly sliced then halved
25 g red onion, thinly sliced
60 g pickled capers, drained

Nutrição: por 1 slice
Energia: 1398 kJ / 333 kcal
Proteína: 14 g
Hidratos de carbono: 39 g
Gordura: 12 g