Frikadellerugbrød (open sandwich with meatball)

Instructions

1. Soak the breadcrumbs in the milk for 5 minutes.
2. In a bowl, mix the ground meat, chopped onion, egg, squeezed breadcrumbs, salt, pepper and nutmeg.
3. Knead the mixture until smooth and shape flat patties about 1 cm thick.
4. Heat the butter in a frying pan over medium heat and fry the meatballs for 6 to 7 minutes on each side.
5. Check that they are cooked through, reaching 70 °C at the centre, then let them cool.
6. Lightly butter the slices of rye bread.
7. Place a meatball on each slice and top with onion rings and parsley.
8. Add sliced gherkins and serve.