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Laura Rowley
Crispbread with herring and beetroot
Crispbread covered with herring and beetroot and dill, horseradish, apple and capers.
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Ingredients
Directions
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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.
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Mix the lemon juice and grater, the chopped dill and horseradish with the sour cream. Season with pepper and salt.
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Remove the half-apple core and cut the flesh into thin slices.
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Rub the apple slices with the remaining half a lemon to prevent discoloration. Cut the onion into rings as thin as possible.
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Cut the herring into pieces. Cut the red beet into thin segments.
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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.
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Sprinkle with pepper.
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Nutrition
195Calories
Sodium20% DV480mg
Fat9% DV6g
Protein18% DV9g
Carbs8% DV23g
Fiber28% DV7g
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