the traditional smörgåsbord served as dinner on Christmas
Eve.
Ingredients:
· 1 can (400-500 g) pickled
sliced beets
· 250 g boiled, peeled
potatoes
· 150 g marinated herring
filets
· 1 apple
· 1 small onion
· 100 ml dill pickle
Proceed as follows:
1. Drain the liquid from the pickled sliced beets,
reserving the liquid.
2. Drain the liquid from 3/4 cup (or one jar, 6-8 oz.
size) refrigerated, marinated, snack tidbits or wineflavoured
herring filet pieces.
3. Cut (into 5-8 mm cubes) the beets, herring, one
medium sized tart apple (peeled), and potatoes
(boiled and peeled, hot or cold) and mix them all
together.
4. Blend in the finely chopped dill pickle, one small
(finely chopped) onion and the reserved beet liquid.
5. Put into a serving bowl or pack into a 1 litre mold.
Cover and chill, at least over night or for as long as
two days.
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