Labskaus on Toasted Bread

Ingredients

• 500 g pickled beef brisket
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley
• 1 bunch mirepoix (mixed root vegetables)
• 300 g cooked potatoes
• 5 smoked herring fillets
• 1 onion
• 100 g butter
• 2 pickled cucumbers
• 100 ml pickle brine
• 100 g cooked beetroot (canned)
• salt (pepper)
• 20 small rye rolls (party rolls)

Instructions

1. 1.

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

2. 2.

   Peel the potatoes and press them through a potato ricer. Dice the herring and cucumbers. Peel and finely chop the onion, sauté it in 20 g butter. Add the cucumbers, beef, and herring, sauté briefly. Mix in the potatoes and pickle brine, season with salt and pepper.

3. 3.

   Halve the rolls, spread remaining butter on them, and toast under the grill of an oven for a few minutes. Slice the beetroot into strips. Spread Labskaus thickly onto the rolls and garnish with beetroot strips.