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 fillings. I'll make it today with cod liver, beetroot, egg, and micro-greens.
We need to prepare everything we need. Eggs and beets can be cooked in advance and you will save time. Or you can cook it right away. Eggs are quickly cooked, and small beets can be cooked in the microwave for 10 minutes at a power of 600, placing it in a half-liter jar and filling it up to half with water. Bread for smorrebrod take the rye and dried it. I'll dry it in the toaster. Make a sauce or take a ready-made one. In 1 tbsp of mayonnaise, I squeezed out quite a bit of garlic. A thin layer covered the dried bread. Sprinkled a little dill. Next, with a fork, I mashed a piece of cod liver all over the piece. Top with thin slices of beetroot.
On the beetroot-the remaining sauce. Cut the egg and put 2 quarters on top of the beets. Decorated with microgreens and grain mustard. The remaining beets, a half of an egg is also cut and laid out next to smorrebrod on a plate. I put grainy mustard on top.
I made one very useful smorrebrod for myself during the period of self-isolation. Useful very much at this point in time. The benefits of cod liver for the body is a complex effect of its components. Its main useful property is contained in fish oil (omega-3). This component causes positive effects for the body. Cod liver strengthens the immune system. The benefits of beets are also known. According to numerous studies, regular use of beetroot strengthens the immune system, prevents diseases from the heart and blood vessels, nervous and musculoskeletal systems.