All four Smørrebrød

Name: All four Smørrebrød
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3 Stem(s) Dill; 2 TABLESPOONS Mayonnaise; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 2 discs Toast; 2 Salad leaves; 150 g Deep-sea crab meat; 7-10 Tbsp Pepper; 2 Slices of ice; 2 small pieces of pickled herring fillet (Sild); 7-10 Tbsp Dill and lemon; 2 discs Bacon; 2 small gherkins or cornichons; 2 Balls pickled beetroot; 1 TABLESPOON Roasted onions; 2 discs Toast; 3 TABLESPOONS Remoulade sauce "Danish style"; 2 Salad leaves; 2 discs smoked turkey breast cold cuts (à approx. 40 g); 7-10 Tbsp Parsley; 2 small thick slices of brown bread; 60 g Double cream cream cheese; 2 Salad leaves; 2 thick slices of blue cheese (approx. 40 g each); 7-10 Tbsp Strawberries, lemon balm and pepper; 2 Spring onions; 2 Eggs; 4 TABLESPOONS Milk; 7-10 Tbsp Salt

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

3 Stem(s) Dill
2 TABLESPOONS Mayonnaise
2 TEASPOONS medium hot mustard
7-10 Tbsp Sugar
7-10 Tbsp Salt
2 discs Toast
2 Salad leaves
150 g Deep-sea crab meat
7-10 Tbsp Pepper
2 Slices of ice
2 small pieces of pickled herring fillet (Sild)
7-10 Tbsp Dill and lemon
2 discs Bacon
2 small gherkins or cornichons
2 Balls pickled beetroot
1 TABLESPOON Roasted onions
2 discs Toast
3 TABLESPOONS Remoulade sauce "Danish style"
2 Salad leaves
2 discs smoked turkey breast cold cuts (à approx. 40 g)
7-10 Tbsp Parsley
2 small thick slices of brown bread
60 g Double cream cream cheese
2 Salad leaves
2 thick slices of blue cheese (approx. 40 g each)
7-10 Tbsp Strawberries, lemon balm and pepper
2 Spring onions
2 Eggs
4 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP Butter or margarine
2 small thick slices of brown bread
2 Salad leaves
60 g smoked trout fillet
7-10 Tbsp Sour cream, trout caviar and dill

Directions

1
For the crab breads, wash the dill, dab dry and chop. Mix with mayonnaise, mustard, sugar and a little salt. Spread the toasts with it and cover with salad leaves. Spread prawns on top and sprinkle with pepper. Garnish with slices of egg, sild, dill and lemon. For the turkey sandwiches, leave bacon in a pan until crispy, let it cool down on kitchen paper and cut it into pieces.
2
Dice cucumber and beetroot and mix with bacon and fried onions. Spread toasts with half of the tartar sauce and top with salad and turkey breast. Add the rest of the tartar sauce as a blob and sprinkle with bacon mixture. Garnish with parsley leaves. For the cheese sandwiches, spread slices of bread with a little cream cheese and fill the rest into a piping bag with a star-shaped spout. Cover breads with lettuce leaves and blue cheese. Put a cream cheese blob on top or spray a tuff on top. Garnish with strawberries and lemon balm. Sprinkle with pepper. For the trout bread, clean and wash the spring onion, dab dry and cut into fine rings. Mix egg, milk, salt and pepper.
3
Cover breads with lettuce leaves and blue cheese. Put a cream cheese blob on top or spray a tuff on top. Garnish with strawberries and lemon balm. Sprinkle with pepper. For the trout bread, clean and wash the spring onion, dab dry and cut into fine rings. Mix egg, milk, salt and pepper. Heat 1 teaspoon of fat in a small pan and sauté the spring onions briefly. Add the egg and let it set while stirring. Spread the rest of the fat on the bread. Place salad on top and cover with scrambled eggs and trout filet. Garnish with sour cream, caviar and dill
4
Heat 1 teaspoon of fat in a small pan and sauté the spring onions briefly. Add the egg and let it set while stirring. Spread the rest of the fat on the bread. Place salad on top and cover with scrambled eggs and trout filet. Garnish with sour cream, caviar and dill
5
Per portion (1/2 slice of each variety) approx. 2350 kJ/ 560 kcal. E: 30 g/ F: 32 g/ KH: 36 g