Smørrebrød
Danish open-faced sandwich on dark rye with herring, egg, and pickles.
- prep 10 min
- cook 10 min
- total 20 min
- serves 4
- intermediate
- Greece
Ingredients
- 4 slices dark rye bread
- 200 g pickled herring
- 2 eggs
- 1 small red onion
- 1 tbsp capers
- 30 g butter
- 2 tbsp dill
Steps
- Butter rye bread generously.
- Hard-boil eggs, slice.
- Arrange herring on bread.
- Top with egg slices, onion rings, capers, dill.
- Serve open-faced with a cold beer.
≈ 280 kcal · 16 g protein · 22 g carbs · 14 g fat — per serving, estimate