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Monday, July 31, 2006

Recipes

Onion and Herring Smorrebrod

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
1 8-oz (225 g) jar pickled herring in wine sauce, drained
1 small sweet onion, cut into thin rings
8 thin tomato wedges
Watercress or parsley for garnish

Spread the bread with butter, being careful to cover the bread
completely. Cut each piece of bread in half to make rectangles
about 2x4 inches (5x10 cm). Place a piece or two of herring on
each piece of bread, smooth side up. Top with onion rings,
tomato wedge, and a sprig of watercress or parsley. Makes
8 smorrebrod.

http://www.worldfamousrecipes.com/bread-recipes.html