Onion and Herring Sandwich - Smorrebrod

5.0(6)

From http://friendsofdenmark.org. Posted for ZWT6. To make smorrebrod, cut crusts from slices of pumpernickel or rye bread, but not French bread, when using them for a base. Be careful to spread soft butter entirely over the piece of bread you use. This keeps moist ingredients from seeping through and making the bread soggy. Ingredients should be artfully arranged. Sandwith will be eaten with a knife and fork.

by Dreamer in Ontario·published 2010-05-07

Open original recipe

Lunch/Snacks

Servings

8 sandwiches

Total time

15 min

prep 15 min

Calories / serving

110 kcal

Ingredients (6)

serves

4 teaspoons butter, softenedbutter
4 slices danish pumpernickel bread or 4 slices rye bread, crusts removedbread
1 (8 ounce) jar herring fillets, in wine sauce drained and fillets cut into 1-inch stripsherring
1 medium sweet onion, cut into thin ringsonion
1 tomatoes (8 thin slices)tomato
watercress or parsley sprig, for garnishwatercress

Instructions (5 steps)

01Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
02Cut each buttered slice in half crosswise or into 2 (4-by-2-inch) pieces.
03Top each piece of bread with one-eighth of the herring, placing the fish smooth-side up.
04Top each with several onion rings and 1 tomato wedge.
05Garnish with watercress or parsley.

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Rich recipe — supports nutrition-aware planning.