Filter
Reset
Sort ByRelevance
Laura Rowley
Crispbread with herring and beetroot
Crispbread covered with herring and beetroot and dill, horseradish, apple and capers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
15 minLunchWhite bread, Muesli Bread, Corn bread, honey, soft goat cheese, blueberry, fresh mint, basil,blueberry sandwich
-
15 minLunchegg, spring / forest onion, parsley, fresh thyme, feta, feta, oil, hard white bun, cream cheese,bagels with spicy feta omelet
-
70 minBrunchsemi-skimmed milk, water, flour, dry yeast, vanilla sugar, unsalted butter, medium sized egg, salt, peanut oil, almond shavings, Mince cake and custard fruit cherries in tin, whipped cream in cup, chocolate dessert sauce,Belgian waffles
-
20 minLunchbread, Barbecue sauce, arugula, mixed leaf lettuce, smoked chicken fillet (meat products), avocado, lemon juice, mature cheese, dried tomato on oil,club sandwich with smoked chicken and avocado
Nutrition
195Calories
Sodium20% DV480mg
Fat9% DV6g
Protein18% DV9g
Carbs8% DV23g
Fiber28% DV7g
Loved it