Smorrebrod with herring
4 servings
30 minutes
Smørrebrød with herring is a true embodiment of Danish culinary traditions. This open sandwich originated in Denmark as part of the concept of a cozy home lunch and has become a hallmark of Scandinavian cuisine. The main feature of the dish is the balance of freshness, spiciness, and rich flavors. Lightly salted herring soaked in lemon juice and aromatic herbs gains brightness, while fresh vegetables add crunch and freshness to the dish. A special texture is provided by rye bread toasted to a light crispness and delicate salmon pâté. This dish is not only perfect for a light snack or festive table but also reflects the philosophy of Scandinavian gastronomy — simplicity, quality, and harmony of flavors.
1
Cut the onion in half and chop the halves. Pour with olive oil and juice of half a lemon, add ground black pepper. Leave for 15 minutes.
- White onion: 1 piece
- Olive oil: to taste
- Lemon: 1 piece
- Freshly ground black pepper: to taste
2
Cut the herring into 1x1 cm squares and transfer to a deep dish.
- Lightly salted herring: 150 g
3
Wash the radish, slice it into thin rounds, and transfer it to the herring.
- Radish: 5 piece
4
Cut half a lemon into thin small pieces (with the peel) and add it to the fish.
- Lemon: 1 piece
5
Finely chop the washed greens and tomatoes, and add them to the fish.
- Chopped cilantro (coriander leaf): to taste
- Dried parsley: to taste
- Chives: to taste
- Cherry tomatoes: 6 pieces
6
Mix pickled onions with fish and let the preparation sit for another 10 minutes.
- White onion: 1 piece
- Lightly salted herring: 150 g
7
Prepare the bread base: cut into portion pieces, lightly toast in a dry pan, spread each piece with a thin layer of salmon pâté (rillettes).
- Rye (black) bread: 500 g
- Pate: 1 jar
8
Spoon the fish base onto the bread, then sprinkle each sandwich with the juice left from the fish preparation.
- Lemon: 1 piece
