Ingredients
1 baguette
500 g liver pate
¼ tsp SIDS CRAZY SALT
340 g pickled beetroot
1 tbsp fresh dill (for garnish)
Directions
Cut the baguette and pickled beetroot into thin slices.
Apply a thin layer of liver pate to the bread and top it off with a very light sprinkle of SIDS CRAZY SALT, and a couple of pickled beetroot slices.
Serve the smørrebrød right away or keep it refrigerated up until an hour before serving. Enjoy.