Herring Smørrebrød (Danish Sandwich)

Ingredients

• 2 slices Pumpernickel or other rye bread
• 1 tablespoon butter, divided
• 1 medium beet, steamed for 15 minutes or until soft, peeled and cubed
• 1 teaspoon Dijon mustard
• 5 tablespoons sour cream
• 2 tablespoons olive oil
• 1 jar marinated or pickled Herring fillets
• ½ medium shallot, thinly sliced, divided
• 2 sprigs green onions, divided
• 2 sprigs scallions, divided
• 2 sprigs dill, divided
• 4 teaspoons capers, rinsed, divided
• 8 slices fresh cucumber, divided
• 2 tablespoons red clover sprouts (alfalfa, broccoli or any other sprouts will work too)
• 1 egg, hardboiled and thinly sliced

Directions

• in a very bowl of kitchen appliance mix beet, mustard, cream and oil. method till creamy and swish.

• unfold butter on bread.

• Fill the pastry bag with beet mousse and victimization rug tip 1M (or any similar tip), pipe the mousse into tiny mounds on the bread.

• Place 2-3 1-inch slices of herring on every bread followed by slices of ½ AN egg.

• high every bread with slices of ¼ shallot, one sprig of halved scallion, one sprig of halved onion, one sprig of dill and four slices of cucumber.

• stop working by topping every bread with two teaspoons of capers.

• Enjoy!