Danish smushis

Name: Danish smushis
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 100 g peeled cooked icefish prawns; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 1 TABLESPOON Oil; 75 g Cornichons; 75 g Pearl onions (glass); g Danish cucumber salad (glass); 100 g Sherrysill (herring bites in sherry marinade); 100 g Gjetost (Norwegian caramel cheese) or Jarlsberg; 3 Disc/s Average cheese; 6 Disc/s Arrosto di manzo o salumi; 1 small red pepper; 1/2 beds Garden and shiso cress; 3 Stem/s Chervil; 4 Disc/s Swedish flat bread (e.g. "Soft bröd" from Pågen); 16 Pumpernickel thaler; 16 small round crispbreads; 100 g Remoulade (glass); 100 g Salmon Rillette; 4 TABLESPOONS Wild cranberries (glass); 7-10 Tbsp wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Whether with smoked fish, prawn scrambled egg or roast beef rolls - there is something for everyone in the small bread appetizers

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

100 g peeled cooked icefish prawns
3 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
1 TABLESPOON Oil
75 g Cornichons
75 g Pearl onions (glass)
g Danish cucumber salad (glass)
100 g Sherrysill (herring bites in sherry marinade)
100 g Gjetost (Norwegian caramel cheese) or Jarlsberg
3 Disc/s Average cheese
6 Disc/s Arrosto di manzo o salumi
1 small red pepper
1/2 beds Garden and shiso cress
3 Stem/s Chervil
4 Disc/s Swedish flat bread (e.g. "Soft bröd" from Pågen)
16 Pumpernickel thaler
16 small round crispbreads
100 g Remoulade (glass)
100 g Salmon Rillette
4 TABLESPOONS Wild cranberries (glass)
7-10 Tbsp wooden skewers

Directions

1
For the scrambled eggs, rinse and drain the prawns. Whisk the eggs, season with salt and nutmeg. Heat oil in a pan. Let the egg mixture falter slightly. Spread the prawns on top. Push the scrambled eggs together with a spatula, allow to set and cool.
2
Drain the gherkins, pearl onions, cucumber salad and sill. Cut the gherkins into slices. Cut cucumber slices and sill pieces in half.
3
Cut the gjetost into slices. Cut Havarti cheese into quarters or cut out 4 circles (approx. 5 cm Ø) each. Halve roast beef slices lengthwise. Clean, wash and chop the peppers. Cut cress from the bed. Wash chervil, dab dry and remove leaves.
4
Cut flat breads into quarters. Cover pumpernickel, flatbread and crispbread with tartar sauce, salmon rillettes, the prepared ingredients and cranberries as desired. Sprinkle with herbs and fix with wooden skewers. Keep cool until serving.