Rullepølse and cornichons [smørrebrød] from Open Sandwiches: 70 Smørrebrød Ideas for Morning, Noon and Night (page 29) by Trine Hahnemann

  • rye bread
  • capers
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  • EYB Comments

    The book's "Rolled pork (Rullepølse)" called for in this recipe requires brining for 48 hours and refrigeration for 24 hours. Can substitute the book's "Asier" or "Pickled gherkins" for cornichons, and parsley for dill. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Rolled pork (Rullepølse)" called for in this recipe requires brining for 48 hours and refrigeration for 24 hours. Can substitute the book's "Asier" or "Pickled gherkins" for cornichons, and parsley for dill. See recipe for a variation.

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