Fingerfood: Smörrebröd with Roast Pork and Baked …

Rating: 3.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 12.0 (servings)



Spread brown bread with butter, press lettuce leaf into it, fold pork roast first to half, then to quarter. Rinse oranges, then cut into small slices, quarter.

Offer nicely in combination with the dried plums between the roast.

Instead of orange slices and dried plums you can also offer e.g. red cabbage salad on the roast pork this is ditto very Danish! For this, season red cabbage from a jar with sugar and vinegar sweet and sour.

Or you can put remoulade on the roast pork and sprinkle the remoulade and the roast afterwards with roasted onions or roasted rind from a can.

Year Ag & Co., Hamburg : O-Title : Fingerfood: Smörrebröd with roast pork and : : dried plums

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