ANDRÉ HÄGGLUND’S OPEN SANDWICH

André Hägglund’s open fermented herring sandwich with applesauce and Västerbotten cheese.

INGREDIENTS

  • Hard flatbread
  • Butter
  • 5-6 cleaned fermented herrings
  • 2 boiled almond potatoes
  • Finely chopped red onion
  • Sour cream
  • Tomato
  • Applesauce
  • Västerbotten cheese

ANDRÉ IS ONE OF THE THREE SALTERS

METHOD

Spread a thin layer of butter on the flatbread slice. This helps to keep the other ingredients in place. Cover the flatbread with five to six cleaned fermented herrings. Slice the potatoes and place them on top of the fish. Add sour cream and sprinkle the finely chopped red onion on top.

The red onion adds a sharpness and crunch to the sandwich. Slice the tomatoes and spread evenly over the onion. Now add a thin layer of applesauce over the tomatoes. The applesauce provides a sweet and tangy contrast to the other flavors. Finish by adding a couple of slices of Västerbotten cheese on top. The cheese adds a rich and nutty taste that complements the other ingredients.

JOHANBERLIN, SALTÖR

INGREDIENTS

  • Hard flatbread
  • Butter
  • 5-6 cleaned fermented herrings
  • 2 boiled almond potatoes
  • Finely chopped red onion
  • Sour cream
  • Tomato
  • Applesauce
  • Västerbotten cheese

ANDRÉ IS ONE OF THE THREE SALTERS

METHOD

Spread a thin layer of butter on the flatbread slice. This helps to keep the other ingredients in place. Cover the flatbread with five to six cleaned fermented herrings. Slice the potatoes and place them on top of the fish. Add sour cream and sprinkle the finely chopped red onion on top.

The red onion adds a sharpness and crunch to the sandwich. Slice the tomatoes and spread evenly over the onion. Now add a thin layer of applesauce over the tomatoes. The applesauce provides a sweet and tangy contrast to the other flavors. Finish by adding a couple of slices of Västerbotten cheese on top. The cheese adds a rich and nutty taste that complements the other ingredients.

ANDRÉ HÄGGLUND, SALTER