MUSTARD HERRING AND BEET SMORREBROD
Categories Sandwich Fish Mustard Appetizer Marinate Beet Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 open-faced sandwiches, serving 4 as a light main course
Number Of Ingredients 13
Steps:
- Make pickled beets .
- Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
- Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
- Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.
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Ashly Garcia
[email protected]This is a classic smorrebrod recipe that is sure to please everyone. The combination of flavors and textures is perfect.
Elijah Ayare
[email protected]I've made this smorrebrod several times and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy appetizer.
Sarah Griffiths
[email protected]This smorrebrod is a great way to use up leftover herring. It's also a great way to introduce kids to new flavors.
batool Zara
[email protected]I'm not a big fan of herring, but I really enjoyed this smorrebrod. The mustard sauce and the beets were a great combination.
Brian Parrino
[email protected]This is the perfect appetizer for a party. It's easy to make ahead of time and it always disappears quickly.
Louise “Lou” D
[email protected]I love the presentation of this smorrebrod. It's so colorful and inviting.
Angelia Nix
[email protected]This smorrebrod was a bit too salty for my taste. I think I'll use less mustard herring next time.
Payel Ahmed
[email protected]I followed the recipe exactly and the smorrebrod turned out great. The only thing I would change is to use a different type of bread. I think a sourdough bread would be a better choice.
Safder Safder
[email protected]This is my new favorite smorrebrod recipe! It's so easy to make and always a hit with my friends.
nazish rajpoot
[email protected]I'm not a fan of beets, but I really enjoyed this smorrebrod. The flavors were well-balanced and the rye bread was the perfect complement.
Adnan Pathan
[email protected]The mustard herring was a bit too strong for my taste, but the rest of the smorrebrod was great.
Tamara Alkhateeb
[email protected]I've never had smorrebrod before, but this recipe was a great introduction. It was easy to make and absolutely delicious!
frankie Myles
[email protected]This smorrebrod was a delightful culinary experience. The combination of mustard herring, beetroot, and egg was perfect, and the rye bread provided a sturdy and flavorful base.