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Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad

Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad

A classic Nordic open sandwich featuring a creamy pickled beet salad and leftover Swedish meatballs.  Beautiful and delicious!

Scale

Ingredients

For the Sandwiches:

2 thin slices dense rye bread

Butter for spreading

A handful of baby arugula leaves or other baby lettuces

Creamy Pickled Beet Salad (recipe follows)

4-8 leftover Easy Swedish Meatballs, sliced

Dill sprigs, chopped parsley or chives for serving

 

For the Creamy Pickled Beet Salad:

½ cup pickled beets, cut into ½ inch pieces

1 tablespoon prepared mayonnaise

1 tablespoon creme fraiche or sour cream

Instructions

  1. Make the Creamy Pickled Beet Salad:  Combine all ingredients in a small bowl and stir to combine.
  2. Assemble the Sandwiches:  Transfer bread slices to a clean work surface.  Butter the bread. Top with a handful of arugula, a generous spoonful of Creamy Pickled Beet Salad.  Artfully arrange meatball slices on top. Garnish with herbs and serve.

Keywords: Swedish, meatballs, smørrebrød, sandwich, pickled beets