By Dreamer in Ontario on May 07, 2010
Photo by twissis
Photo by twissis
"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."
Serving Size: 1 (641 g)
Servings Per Recipe: 1
"Made for the Goddesses of ZWT-9 & because I've loved herring since my childhood. DH is gone on a weekend fishing trip, so I scaled this lovely sammie down to a single serving for my lunch today. Altho made as written, I did alter the presentation slightly. I wanted my tomato on the bottom & the herring where it could be seen. I also used a spec Icelandic bread made for this type sandwich & others like it (Rugkjarnabraud), so what you see in the pic is as authentic as it gets & the taste as good as it gets as well. Thx for sharing this recipe w/us."
"I really enjoyed this. I wasn't sure about the herring. But when topped with a fresh tomato slice and sweet onion rings, I thought it made for a really nice sandwhich. I used fresh baked recipe #425734, and I think it worked out well. Thanks, Dreamer in Ontario. Made for Zaar World Tour #6."
"Very tasty. I spritzed my sandwich lightly with lemon before biting in as I love what lemon does to a rich, fatty fish like herring."
"Love these flavours. It's only lunchtime and I've already had three as open-faced sandwiches. I used Recipe #169055 in place of butter, and tried both pumpernickel and rye bread. Didn't bother to remove the crusts."
"This was really good! I used rye bread and parsley sprigs. I found everything went well together. By the way, I sometimes eat the garnish, if I like them, and I highly suggest others to eat the parsley garnish, because it goes very well with the herring."