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Rye bread sandwich with herring, beet and avocado
A delicious Dutch recipe for a rye bread sandwich with herring, beet and avocado.
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Ingredients
Directions
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Puree or prake the avocado and mix it with the garlic, parsley and pepper.
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Drizzle the beet with lemon juice. Cut the herring into broad strips.
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Divide the avocado crème, the herring, the cress and the beet over the slices of rye bread.
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Stack 3 slices together into a sandwich and cut them diagonally.
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Nutrition
535Calories
Sodium0% DV0g
Fat42% DV27g
Protein50% DV25g
Carbs14% DV42g
Fiber0% DV0g
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