Dyrlægens natmad recipe
Ingredients
- 1 slice Rugbrød - dark rye bread
- Spiced fat
- Butter
- 100 g Danish leverpostej - liver pate
- 2-3 slices of saltkød - sliced salty veal
- 1 red onion
- Sky - Meat stock aspic
Instructions
- Butter one half of the bread lengthwise with seasoning fat and the other half with butter.
- Put one or two thick slices of liver pate or several thin ones on top.
- Spread slices of salted meat on top of liver pate - bend them if necessary. a little together.
- Come sky - aspic - on, and decorate if necessary. with onion rings, cress, tomatoes.