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Smoked-herring Smørrebrød with beet and lime
Smoked-herring Smørrebrød with beet and lime

Smoked-herring Smørrebrød with beet and lime

Preparation 10 min
Cooking time None
Servings 4 sandwiches


  • 4 thick slices sourdough (or rye) bread, toasted
  • 1 clove garlic


  • 112 g (1/4 lb) smoked herring,* or about 2 fillets, cut into pieces
  • 1 raw red beet, peeled and grated
  • Juice and zest of 1 lime
  • 15 ml (1 tbsp) finely diced fresh coriander
  • 15 ml (1 tbsp) olive oil
  • 125 ml (1/2 cup) ricotta
  • 1 lime, cut into quarters (optional)
  • Salt and freshly ground pepper

* The smoked herring can be replaced with smoked mackerel, which is delicious and easily found in grocery stores.


  1. In a bowl, combine the beet, lime juice and zest, coriander and olive oil. Season with salt and pepper. Set aside.
  2. Rub the bread slices with the garlic clove and spread each slice with ricotta.
  3. Divide the beet topping among the bread slices and garnish with the smoked herring. If desired, serve accompanied by lime quarters.

Variation: Northern-shrimp Smørrebrød:

Mix together 225 grams northern shrimp, 30 ml Greek yogourt, the zest of 1/2 lemon, 30 ml minced chives and 15 ml chopped dill. Divide this topping among bread slices and, if desired, serve accompanied by lemon wedges.

Availability in stores