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Vsrsmoergssar (spring sandwiches)
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| Artist: |
_ |
| Categories: |
Appetizers, Cheese & Eggs, Sandwiches, Scandinavian, Seafood, Swedish |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| | Loaf day-old whitebread | | | -unsliced, homemade-type | | 10
| | Anchovy fillets, finely | | | -chopped | | 4
| tbsp | Butter, softened | | 2
| tbsp | Dijon mustard | | 4
| | Eggs, hard-cooked, finely | | | -chopped | | 1/4
| cup | Dill, finely chopped -=OR=- | | 1/4
| cup | Dill, parsley & chives | | | -combined | | 1/8
| tsp | Black pepper, fresh ground | | 2
| tbsp | Butter | | 2
| tbsp | Vegetable oil |
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Procedures:
| 1 | Trim the crusts from the load of bread and cut into 12 slices 1/8" thick. | | 2 | In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper. | | 3 | The mixture should be quite smooth. | | 4 | Thickly spread it on 6 slices of bread. | | 5 | Top each slice with another piece of bread and lightly press them together. | | 6 | At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using). | | 7 | Over moderate heat, melt the butter and oil in a 10-12" skillet. | | 8 | When the foam subsides, add the sanwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown. | | 9 | Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails. | | 10 | Makes 6 sandwiches or 24 hors d"oeurve |
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