![Beetroot and Herring Open Sandwich (Smørrebrød) Beetroot and Herring Open Sandwich (Smørrebrød)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/6DAFAE7A-6A9B-425A-AAD1-348F3FFDEB88/Derivates/dbb625cd-18ee-4c68-a101-0fd7324168e6.jpg)
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Beetroot and Herring Open Sandwich (Smørrebrød)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
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
Nas coleções
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