Nordic•gourmet
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!
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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.