Herring Smørrebrød
A classic Danish open sandwich on rye bread with pickled herring, delicate curry salad, egg, onion, and dill.
Ingredients
- rye bread2 slices
- pickled herring2 fillet
- eggs2 pcs
- sour cream80 ml
- mayonnaise30 g
- curry powder1 tsp
- dijon mustard1 tsp
- lemon juice1 tbsp
- pickled cucumbers2 pcs
- red onion1 pcs
- dill10 g
- butter20 g
- salt1 to taste
- black pepper1 to taste
Instructions
Hard-boil the eggs: place them in cold water, bring to a boil, and cook for 9–10 minutes. Cool in cold water, peel, and finely chop.
For the curry salad, mix sour cream, mayonnaise, curry powder, Dijon mustard, and lemon juice. Add the chopped eggs and pickle, season with salt and black pepper, and stir to combine.
Remove the pickled herring fillets from the marinade, let them drain, and pat dry with paper towels.
Slice the red onion into thin rings and finely chop the dill.
Spread butter on the slices of rye bread. Do not toast the bread: smørrebrød calls for a dense, soft rye base.
On each slice, spread the curry salad, then top with herring fillets, red onion rings, and a sprinkle of dill.
Serve the smørrebrød immediately, chilled, with extra black pepper to taste.
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