Recipe: Snotlout step by step with pictures | Handy.Recipes


Cooked currillet

Time to cook: 30 minutes

Total Servings: 1

Nutritional Value

Smorrebrod is a traditional Scandinavian open sandwich on rye bread, originally from Denmark, where it is eaten for breakfast, lunch, and dinner. There are many toppings. I'm going to make it today with cod liver, beets, an egg and some microgreens.

Author of the recipe

Ingredients for s'mores:

For the sauce

  • Mayonnaise (or sour cream or cottage cheese) - 1 tablespoon
  • Garlic (to taste) - 1 clove

For s'mores

  • Bread (rye bread) - 1 slice.
  • Cod liver - 1 tablespoon
  • Beets (small) - 1 pc
  • Chicken egg - 1 pc

For serving

  • Mustard (grainy) - 1 teaspoon
  • Greens (Microgreens: dill and chickpea sprouts)

How to cook s'mores step by step with photos

We need to prepare everything we need. The eggs and the beets can be boiled in advance and you will save time. Or you can boil them at once. Eggs boil quickly and you can boil a small beet in a microwave for 10 minutes at 600 wattage in a half-liter jar and fill it halfway with water. Take rye bread for the sourbrod and dry it out. I toast it in a toaster. We make the sauce or we take the ready-made sauce. I squeezed a little garlic in 1 tbsp of mayonnaise. Cover the bread in a thin layer. I sprinkle a little dill. Then I mashed a piece of cod liver with a fork all over the piece. And then I put thin slices of beets on top.

Top the beets with the rest of the sauce. Cracked an egg and put 2 quarters on top of the beets. Garnished with micro greens and grain mustard. Slice remaining beets, half an egg also and place next to the currants on the plate. I put grainy mustard on top.

Nutritional Value:

Whole Dish:
527.4 Calories
15.4 g
34.1 g
38.4 g
170.1 Calories
5 g
11 g
12.4 g

Garlic, Beetroot, Greens, Eggs, Mustard, Fish, Bread, Rich, Starters, Cod Liver, Sandwiches, Open Sandwich

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