Smørrebrød with beet hummus, mussels in vinegar, red onion and dill
|2 precooked beets, quartered||8 slices of firm bread, for example spelt or sourdough|
|2 heaped tablespoons of hummus||1 jar of Prins & Dingemanse mussels in vinegar, drained and dried|
|Lemon juice||1 red onion, cut in thin strips|
|Olive oil||Finely chopped dill to taste|
|Pepper||Sprouts, to taste|
Smørrebrød is originally a Danish dish. Generally it is made with rye bread, with all sorts of delicious toppings. We give it our own twist and go for firm bread with mussels in vinegar and beet hummus. Garnished with finely chopped red onion, dill and sprouts, making it even more delicious.
First we make the beet hummus. Put the beets and hummus in the blender. Blend until the ingredients have mixed properly. Add some lemon juice, salt and pepper to taste. Add a dash of olive oil to taste. Blend briefly again. Toast the bread. Spread beet hummus on top. Then put the mussels in vinegar, red onion, dill and sprouts on top.
- Mussel preserves