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!
Servings: 2 open sandwiches
Calories: 168kcal
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
- Make the Creamy Pickled Beet Salad: Combine all ingredients in a small bowl and stir to combine.
- 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.
Nutrition
Calories: 168kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 168mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
