Recipe: Danish Smørrebrod with Sprats step by step with pictures | Handy.Recipes

Danish Smørrebrod with Sprats

Cooked Danish smorbet with sprats

Time to cook: 15 minutes

Total Servings: 1

Nutritional Value

Smørrebrod is a Danish sandwich on rye bread. Comes in fish, meat and vegetable varieties. The list of ingredients is endless. Smørrebred is often eaten as a dish in itself because it contains so many ingredients. The Danes know about 200 variations of these kinds of sandwiches, which can often be the most unexpected combinations of products. You can make a delicious Smørrebred with sprats or sardines.

Author of the recipe

Ingredients for Danish smørrebred with sprats:


Smörrebred

  • Bread (A big thick slice of rye bread) - 1 slice.
  • Cheese curd (creamy) - 20 g
  • Beets (already boiled) - 30 g
  • Pesto (like homemade pesto) - 1 tablespoon
  • Sprats (small size to put on a piece of bread) - 5 units
  • Chicken egg (poached egg) - 1 pc
  • Parmesan (already cooked chips) - 15 g

For the sauce

  • Cilantro (or parsley) - 50 g
  • Olive oil - 50 ml
  • Walnuts (peeled) - 20 g
  • Salt (to taste)
  • Black pepper (to taste)

For - poached eggs

  • Chicken egg - 1 pc
  • Water - 500 ml
  • Vinegar - 1 tablepoon
  • Salt - 1 teaspoon

For the cheese chips

  • Parmesan - 20 g
  • Vegetable oil (grease the saucer) - 1 g

How to cook Danish Smørrebred with Sprats step by step with photos


For smørrebred you need to prepare all the ingredients at once. Since I decided to make it in the evening, I baked some rye bread, the recipe for which I got from our website. I'll give you the link below for the bread. Store bread is also good. It is important that it be rye. Smörrebreds are made on rye bread. I also boiled the beets for the Smørrebreds in advance from the evening. This will cut down my cooking time in the morning. You can bake it.

We're gonna need a sauce like.. "Pesto". You can use a ready-made pesto. I'll make it with cilantro. I put chopped coriander, chopped walnuts, olive oil, salt and pepper in a blender. I blend everything into a smooth paste.

The sauce is ready. Since we will need 1 tbsp of it for one Smorrebrod, I will transfer the rest to a jar and send it to the fridge for next time.

For the Smurrebrod we need to boil a poached egg. Bring the water to a boil. Add vinegar and salt. Make a funnel by stirring the water with a spoon. Carefully lower an egg into the funnel, cracking it over the funnel. Or simply: break the egg into a small dish, without destroying the yolk, and, from the dish, send the egg to the funnel, stirring the water clockwise. Boil the egg for about a minute at a minimum boil. The water should not boil over. Remove the egg with a skimmer, place the skimmer over the pot, and let the water run off completely. For sandwiches, I then lay the egg on a paper towel and blot it.

Next, make Parmesan chips. You can use any kind of cheese, as long as it is of good quality and meltable. It needs to be grated on a fine grater.

Take a standard dish, smear it with any vegetable oil very thinly. Spread the grated cheese in a thin layer.

Put it in the oven for 4-5 minutes at t-180 C. If there is a microwave, you can do it in it. Put the dish for 50 seconds at a power of 800.

We need the melted cheese to set. While I'm assembling the Smurrebred, I'll put the platter with it in the fridge. Freeze. It is easily removed from the platter by picking it up with a knife.

I will use a thick wooden board for serving. Let's start assembling the Smurrebred. We spread a thick layer of cottage cheese on a thick slice of rye bread, too.

Lay out the boiled beets, cut into thin slices.

Then we put the sauce on the beets, carefully, not as a thick layer.

Sprats on top of the sauce, as many as we can fit. I especially bought a small tin of sprats, so that they would not be too big. You can replace the sprats with sardines.

Sprats are covered with poached eggs.

The chips are handmade. I'll just tear up the melted cheese and place them randomly on the slices.

Serve.

Smörrebred is eaten with a knife and fork.

Smörrebred can be eaten for breakfast, lunch, afternoon snack and dinner!

Nutritional Value:

Whole Dish:
Calories
1458.9 Calories
Protein
46.5 g
Fat
129.2 g
Carbohydrates
24.7 g
100g:
Calories
150.4 Calories
Protein
4.8 g
Fat
13.3 g
Carbohydrates
2.5 g

Chicken Egg, Salt, Black Pepper, Spicy, Vegetable Oil, Walnuts, Vinegar, Olive Oil, Cilantro, Water, Cheese, Fish, Parmesan, Bread, Cream Cheese, Rich, Beets, Pesto, Rye, Snacks, Sprats, Beet, Sandwiches, Open Sandwich

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