VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
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.
Method
- 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, add it to your plan and shopping list, 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