Swedish-Style Egg, Beet And Dill Sandwich
16
- Prep Time20 min
- Total Time35 min
- Makes4 Servings
(Photo: Roberto Caruso)
Rye, spread with dill and horseradish sour cream, topped with boiled eggs and pickled vegetables.
Ingredients
1/4 cup rice vinegar
1 tsp granulated sugar
1/8 tsp salt
2 beets, peeled and thinly sliced
1/2 onion, thinly sliced
4 eggs
1/2 cup sour cream
2 tbsp chopped fresh dill
1 tbsp hot horseradish
4 slices dark rye bread, preferably roggenbrot
Instructions
Stir rice vinegar with sugar and salt in a medium bowl. Add beets and onion. Set aside to marinate.
Cover eggs with water in a medium saucepan. Boil for 7 to 8 min. Remove eggs and plunge into a bowl filled with very cold water. Let cool for 5 min, then peel and thinly slice.
Stir sour cream with dill and horseradish in a small bowl.
Spread a layer of sour cream mixture over each slice of bread. Top with pickled vegetables and egg slices.
Nutrition (per serving)
Calories 256, Protein 12g, Carbohydrates 30g, Fat 10g, Fibre 5g, Sodium 461mg.
Substitution Tip:
If you're pressed for time, drain bottled sliced beets and pat dry with paper towels before using.
