Smørrebrød with Pickled Herring, Onion and Dill
By Joe
Source: Serious Eats — Emilia Morano-Williams, Pickled Herring Smørrebrød (Danish Open-Faced Sandwich).
A pickled herring smørrebrød (danish open-faced sandwich) recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Cut rye bread to a 3- by 12.7 cm rectangle if not already trimmed. Spread butter uniformly all over top side of bread. Set out pickled herring on butter, covering the surface uniformly. Tuck red onion among the pieces of herring plus garnish using chopped dill. Eat at once. Meet Smørrebrød, the Best Sandwich you are Not Eating.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for rugbrød , about 0.833333 cm thick, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 1047 kcal |
| Protein | 93.1 g |
| Carbohydrate | 0.1 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 71.9 g |
| of which saturates | 17.8 g |
| Fibre | 0 g |
| Salt | 1.13 g |
Protein per 100 kcal
8.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
