Smørrebrød with Fried Liver, Pickled Onions and Mustard
Fried Liver with Pickled Onions and Mustard © kvalifood.com
Calf’s liver is sliced thin and cooked quickly so it stays pink and soft inside. Pickled red onions provide acidity, and mustard and crispy bacon are classic companions. A smørrebrød that takes good technique but not much time.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Fried liver
- 400 g calf’s liver, cut into thin slices (approx. 5 mm)
- 2 tbsp plain flour
- 1 tbsp butter
- salt
- pepper
Pickled red onions
- 2 red onions, cut into thin rings
- 1 dl red wine vinegar
- 1 dl water
- 2 tbsp sugar
- 1 tsp salt
Accompaniments
- 4 slices bacon
- 2 tsp coarse-grain mustard
Assembly
- fresh parsley
- flaked salt
Directions
Pickled red onions
Bring the vinegar, water, sugar and salt to the boil and stir until dissolved. Pour over the onion rings and leave to pickle for at least 30 minutes. Will keep in the fridge for a week.
Bacon
Fry the bacon slices until crispy in a dry pan. Place on paper to drain.
Fried liver
Dust the liver slices in flour and shake off the excess. Season with salt and pepper. Fry in butter over high heat, 1–1½ minutes per side. The liver should be lightly pink in the centre — overcooking gives a grainy texture.
Assembly
Butter the rye bread and spread a little mustard on top. Lay the liver slices on the bread. Top with pickled red onions, bacon and chopped parsley. Sprinkle with flaked salt.