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Fried Heering with beetroot in a crispy rye bread cup

Fried Heering with beetroot in a crispy rye bread cup

What you need:

  • 1 herring

  • 1 onion, chopped

  • 1 baked beetroot, diced

  • ½ dl sour cream

  • ½ dl mayonnaise

  • Lemon juice

  • 1 tsp mustard

  • 1 dl watercress

  • salt and pepper

  • 1 dl chopped parsley

  • 1 large tbsp mustard

  • Mixed salads

How to make it:

  • Preheat your oven to 180 degrees.

  • Add the washed beets in a dish sprinkled with salt, and put them in the oven.

  • Bake for approx. 20 minutes (until skin become wrinkled).

  • Let them cool slightly, and then drag the skin off.

  • Cut the beets into cubes.

  • Chop the onion. 

  • Mix sour cream, mayonnaise, cress, the chopped onion and 1 tsp mustard.

  • Season with lemon juice, salt and pepper.

  • Mix in the beetroot cubes. 

  • Butter herring on the inside with 1 tablespoon mustard mixed with parsley.

  • Roll the herring skin side out and fry it in the pan all the sides round. 

  • Add a little mixed salad in the crispy rye bread cups. Then beetroot salad and top with the fried herring.

  • Garnish with red onion rings.

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