Goose Liverwurst Smorrebrod Food

SCRAMBLED EGG WITH SALMON ROE SMORREBROD

Scrambled Egg with Salmon Roe Smorrebrod image

Provided by Food Network

Yield 12 smorrebrod

Number Of Ingredients 6

Ingredients

12 extra-large eggs
1/2 stick plus 2 teaspoons lightly salted butter
6 slices dark bread, cut in half
24 thin slices cucumber
3 ounces salmon roe or other fish roe
Fresh dill sprigs for garnish

Steps:

Beat the eggs well in a large bowl. In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. The eggs will be darker in color and thicker than normal scrambled eggs.
Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about 1/12 of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill.

RADISH AND SCALLION SMORREBROD

Radish and Scallion Smorrebrod image

Provided by Food Network

Number Of Ingredients 5

Ingredients

16 large red radishes (about 1/2 pound)
4 scallions
4 tablespoons lightly salted butter
6 slices dark bread, cut in half
Black pepper

Steps:

Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops. Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.;

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