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CRYSTAL_CLARE
Dark rye bread with beet and bars of herring
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Ingredients
Directions
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Peel the beet and then cut into cubes.
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Cut the fresh dill finely and cut the herring into bars of three cm.
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Mix the beetroot with half of the mustard mayonnaise, three fourth tablespoon of dill and some salt and freshly ground pepper.
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Put the slices of rye bread on the plates and spoon the beetroot salad on it.
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Put the bars of herring on top and garnish with a dash of mayonnaise and the remaining dill.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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