Mustard Herring and Beet Smorrebrod
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 open-faced sandwiches, serving 4 as a light main course
- 1 tablespoon water
- 2 tablespoons chopped fresh dill
- 1/3 cup dijon mustard
- pickled beets
- 1 tablespoon packed light brown sugar
- 8 slices rye bread
- 3 tablespoons minced red onion
- 4 tablespoons unsalted butter, softened
- Carbohydrate 12 g(4%)
- Cholesterol 20 mg(7%)
- Fat 8 g(13%)
- Fiber 1 g(4%)
- Protein 1 g(3%)
- Saturated Fat 5 g(24%)
- Sodium 167 mg(7%)
- Calories 184
PreparationMake 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.
PreparationMake 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.
