Ingredients
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For the rye bread
Meat and fish
For pickling
To serve
Method
-
Dough
Mix together the flour, yeast, sugar and salt, then add the lukewarm water and knead into a smooth dough.
10 min -
Proving
Cover the dough and leave it in a warm place until doubled in size.
60 min -
Baking
Shape into a dense, round loaf and bake at a low temperature.
60 min -
Cooking the meat
Simmer the blood sausage and smoked sausage gently in hot water, then leave to cool.
25 min -
Pickling the fish
Soak the salted herring and dried cod, then cut into strips, toss in yoghurt and cure in the fridge for two days, changing the liquid daily.
-
Slicing and serving
Slice the meats and fish, arrange on a wooden board with the rye bread and butter, and serve cold.
15 min
| Nutrient | Total (6 people) | 1 people |
|---|---|---|
| Energy | 5 820 kcal | 970 kcal |
| Fat | 381 g | 64 g |
| of which saturates | 158 g | 26 g |
| Carbohydrates | 323 g | 54 g |
| Protein | 289 g | 48 g |
| Fibre | 78 g | 13 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: bread flour, smoked sausage. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, fish
For sensitive digestion: rye flour, bread flour, yogurt (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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