Labskaus Bruschetta with Beetroot

Ingredients

• 500 g pickled beef brisket
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley
• 1 bundle mirepoix
• 300 g boiled potatoes
• 5 mackerel fillets
• 1 onion
• 100 g butter
• 2 pickles
• 100 ml pickle juice
• 100 g canned cooked beetroot (from jar)
• salt (pepper)
• 20 small rye rolls (party rolls)

Instructions

1. 1.

   Cook beef with herbs and mirepoix in boiling salted water for 50 minutes, remove, cool, then cube.

2. 2.

   Peel potatoes and press through a sieve. Dice mackerel and pickles. Peel onion, finely chop, sauté in 20 g butter. Add pickles, meat and mackerel, sauté briefly. Mix with potatoes and pickle broth, season with salt and pepper.

3. 3.

   Halve rolls, spread remaining butter, toast under the grill in the oven for a short time. Slice beetroot into strips. Spread Labskaus thickly on the rolls, garnish with beetroot.