Norden Brot Smørrebrød by Volodymyr Yaroslavskyi
Recipe from chef Volodymyr Yaroslavsky
Smørebrod - an open sandwich from Scandinavia
Number of servings: 6
Cooking time: 30 min
Description
A sandwich is not just “bread, sausage, and cheese.” It can be much more interesting! Especially when it comes to smørrebrød — the traditional open-faced sandwich from Scandinavia.
Ingredients
Products
Quantity
Swedish rye bread
1 pc
Herring
1 pack
Lettuce leaf
1 bunch
Dill
1 bunch
Red onion
1 pc
Radish
to taste
Cream cheese
1 pack
Arugula
1 bunch
Boiled egg
2 pcs
Pickled cucumber
2 pcs
Microgreen
50 g
Canned sardines
1 б
Grain mustard
1 б
Соус барбекю
1 pack
Tomato
2 pcs
Mayonnaise
1 pack
Ham
100 g
Smoked mackerel pate
1 pc
Hard cheese
100 g
Boiled beets
1 pc
Pickled onions
100 g
Hazelnuts
50 g
Liver pate
1pc
Preparation
Preparation
Herring dressed with wholegrain mustard and sour cream, lettuce leaves, dill, onion, and lots of radish — you can also replace it with cream cheese.
Spread the bread with cream cheese and horseradish, add arugula and a boiled egg, then top with herring fillet, cucumber, and microgreens.
Canned sardines, wholegrain mustard, smoky barbecue sauce, a little cream cheese or mayonnaise on the bread (to help hold the lettuce), pickled cucumber, and tomatoes. ⠀
My favorite smoked mackerel pâté with cream cheese and a boiled egg. For garnish — egg, cucumber, and dill. It’s sooo delicious!
Ham, cream cheese, hard cheese, pickled cucumber, and lettuce leaves. (Instead of cream cheese, you can mix mayonnaise with barbecue sauce).
Liver pâté, boiled beetroot marinated with balsamic vinegar, pickled onion, and hazelnuts (or onion jam).
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