4 Serves
65 Mins
Prepare the pickled herring and slice the rye bread into thick, even pieces.
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LibyanVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
97 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
196 mg / 4,700 mgSodium
858 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Briefly sauté the onions in the olive oil until softened, then season with salt and pepper.
Assemble the sandwiches by placing the pickled herring on the rye bread and topping with the warm onion mixture and fresh dill.
10
g26
g8
g
