Goose Liverwurst Smorrebrod Recipes

SCRAMBLED EGG WITH SALMON ROE SMORREBROD

Steps:

• Beat the eggs well in a large bowl. In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. The eggs will be darker in color and thicker than normal scrambled eggs.
• Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about 1/12 of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill.

RADISH AND SCALLION SMORREBROD

Steps:

• Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops. Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.;

RADISH SMøRREBRøD

Steps:

• Take 5-6 radishes still with their tops on, and slice the leaves and the radishes thinly, keeping both separate. In a small bowl, mix together 2 tbsp quark, 1 tbsp grated gruyère and the radish leaves, then season well. Spread 2 slices of toasted rye bread with butter, then spread the yogurt mixture on top. Garnish with the radish slices, a good grating of black pepper, a spritz of lemon juice and a few drops of olive oil.

GERMAN HOMEMADE LEBERWURST LIVERWURST

Steps:

• Cut meat in small pieces.
• Combine with liver, onion, salt, and pepper.
• Simmer 40 minutes.
• Add herbs; stir.
• Grind all coarsely.
• Stuff into casings and tie.
• Cover with water; bring to a boil and boil 6 minutes.
• Serves 6 or more.
• Luchow's German Cookbook.