Macaroni Casserole
60 min · 1506 kcal · Nordic
Smørrebrød
The Danish open sandwich: dense buttered rye bread carrying two classic toppings, marinated herring with red onion and capers, and hard-boiled egg with prawns. Eaten with a knife and fork at lunch.
Instructions
- Lower 1 egg into a small pan of gently simmering water and cook 8 minutes for a just-firm yolk. Drain, cool under running cold water for 2 minutes, peel and cut into even slices, ideally with an egg slicer.
- Cut 25 g of red onion into paper-thin rings and soak them in cold water for 5 minutes to take off the harshness, then drain and pat dry. Lift 80 g of marinated herring from its liquid, drain well on kitchen paper and cut into 2 cm pieces.
- Lay 2 slices slices of rugbrød on a board and spread them evenly with 12 g of softened butter, taking it right to the edges, the butter is what keeps the bread from going soggy, so do not skip it.
4 more steps in Feat
Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.
Open in Feat, it's freeiPhone · App StorePer serving
320kcal
22gprotein
8gcarbs
23gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat