Smørrebrød Trio

Ingredients

• 100 g Button Mushrooms
• 40 g Salted Butter
• 120 g Pickled Herring
• 1 pcs Red Onion
• 2 tbsp Capers
• 120 g Pork Roast
• 80 g Red Cabbage
• 150 g Liver Pâté
• 4 pcs Bacon
• 15 g Parsley
• 0.25 tsp Black Pepper
• 6 pcs Rye Bread

Method

1. Thinly slice {red_onion}, slice {button_mushrooms}, and chop {parsley} so the open sandwiches assemble neatly and stay balanced on the {rye_bread}.
2. Cook {bacon} in a large skillet over medium heat for steady rendering until browned and crisp, then lift out and let it drain so it stays crunchy for topping.
3. Add the prepared {button_mushrooms} to the same skillet over medium heat with a pinch of {black_pepper}, and sauté until their moisture cooks off and they turn golden and savory.
4. Warm {liver_pate} gently in a small pan over low heat until hot through and softened, keeping the heat gentle so it stays silky rather than splitting.
5. Lightly toast {rye_bread} in a dry skillet or toaster until just crisp at the edges but still tender in the center, then spread {salted_butter} all the way to the corners for the proper smørrebrød base.
6. Top part of the buttered {rye_bread} with {pickled_herring}, then layer on the prepared {red_onion} and {capers} for sharp, briny contrast.
7. Top part of the buttered {rye_bread} with {pork_roast}, add a spoon of {red_cabbage}, and finish with a little {parsley} for sweetness, richness, and freshness.
8. Spread the warm {liver_pate} on the remaining {rye_bread}, crown with the sautéed {button_mushrooms} and crisp {bacon}, then finish with the rest of the {parsley}.