Smorrebrods with beets and red fish

Let's start the smorrebrod recipe with a vegetable. Pre-bake the beets in the oven. To do this, we pierce a fresh root crop in several places with a toothpick, sprinkle with a small amount of salt and wrap it in parchment. Bake the beets at 200˚C for at least one hour. We check the degree of readiness with a wooden skewer. It should pass freely through the baked vegetable. Ready beets are cooled and cleaned.

Cooking pasta. We cut the beets into small pieces. Grind it together with orange peel, chopped garlic, sesame seeds and cumin powder. Use a regular or immersion blender. Leave a small amount of sesame seeds for decoration.

Add salt and black pepper to the resulting beetroot paste. We mix.

Radish cut into thin slices.

Cut off the top crusts from the bread to give the slices a square shape. Then we divide each square into two identical triangles. In a well-heated dry frying pan, dry the slices of bread on both sides. Then transfer them to a plate and refrigerate.

Collecting smorrebrods. We place beetroot paste on each piece of dried bread. For a more even distribution of the product, use a pastry bag with a nozzle in the form of a closed star. If there is no bag, we use a regular stationery file with a corner cut obliquely or a teaspoon. We twist a piece of red fish in the form of a rose and place it on a snack. If desired, decorate the fish with dill sprigs. We supplement the beetroot paste with radish slices and sprinkle with sesame seeds.

Our recipe with photos of smorrebrods is ready! We serve the dish as a cold appetizer for everyday or festive table.
Enjoy your meal!