Crispbread with herring and beetroot
Crispbread covered with herring and beetroot and dill, horseradish, apple and capers.
Clean the lemon and cut in half. Grate the yellow skin of one half and squeeze out the half fruit. Finely chop half of the dill.
Mix the lemon juice and grater, the chopped dill and horseradish with the sour cream. Season with pepper and salt.
Remove the half-apple core and cut the flesh into thin slices.
Rub the apple slices with the remaining half a lemon to prevent discoloration. Cut the onion into rings as thin as possible.
Cut the herring into pieces. Cut the red beet into thin segments.
Brush each cracker with 1 tbsp dill sauce. Divide the beets, herring, apple and red onion. Garnish with the capers and the rest of the dill.
Sprinkle with pepper.
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