Smerrebred is a Danish sandwich on rye bread. It can be fish, meat and vegetable. The list of its ingredients tends to infinity. Smerrebred is often used as an independent dish, because it has a large number of ingredients in its composition. Danes know more than 170 varieties of such sandwiches, which can often represent the most unexpected combinations of products. Delicious Smerrebred can be made with sprats or sardines.
For Smerrebred, you need to prepare all the ingredients at once. Since I decided to make it in the evening, I baked rye bread. I didn't bake buns, I baked a loaf of bread. Store-bought bread is also suitable. It is important that it is rye. Smerrebreds are made on rye bread. The report on bread is available on the author's page. I also cooked beets for Smerrebred in advance from the evening. This will allow me to shorten the cooking time. It can be baked.
We will need a Pesto-type sauce. You can take a ready-made one. I'll make a cilantro sauce. In the bowl of a blender, I will put chopped coriander, chopped walnuts, olive oil, salt and pepper. I'll break everything into a homogeneous mass.
The Sou is ready. Since we will need it for one smorrebroda 1 st l, I will transfer the rest to a jar and send it to the refrigerator for the next time.
For smorrebrod, we need to cook a poached egg. Bring the water to a boil. Add vinegar and salt to it. Make a funnel by stirring the water with a spoon. Carefully release the egg into the funnel, breaking it right next to the funnel. It can be simpler: break the egg into some small dishes, without breaking the yolk, and send it from the dishes to the funnel, stirred clockwise with water. Cook the egg for about a minute at a minimum boil. The water should not boil. Remove the egg with a slotted spoon, place the slotted spoon over the pan and let the water drain completely. For sandwiches, I then spread the egg on a paper towel and blot it.
Next, we make Parmesan chips. You can take any cheese, as long as it is of good quality and melts. It needs to be grated on a fine grater.
Take a standard saucer, lubricate it with any vegetable oil very thinly. Spread the grated cheese in a thin layer.
Put in the oven for 4-5 minutes at t-180 C. If there is a microwave, then you can do it in it. Put the saucer on for 50 seconds at a power of-800.
We need the melted cheese to grab. While I'm collecting the Smerrebred, I'll send the saucer with it to the refrigerator. He froze. It is easy to remove it from the saucer by picking it up with a knife.We need the melted cheese to grab. While I'm collecting the Smerrebred, I'll send the saucer with it to the refrigerator. He froze. It is easy to remove it from the saucer by picking it up with a knife.
For serving, I will use a thick wooden board. We begin to collect Smerrebred. A thick layer of cottage cheese cream cheese is also spread on a thick piece of rye bread.
Spread the boiled beetroot, cut into thin slices.
Next, we spread the sauce on the beetroot carefully, not in a thick layer.
On the sauce - sprats, how much will fit. I specially bought a small jar of sprats so that they were not very large. You can replace the sprats with sardines.
We put a poached egg on the sprats.
We make chips by hand. I'll just tear up the frozen melted cheese and lay it chaotically on the smerrebred.
We are serving.
Smerrebred is eaten with a knife and fork. Smerrebred can be eaten for breakfast, lunch, afternoon tea and dinner!