Smørrebrød with Dill Herring, Cucumber Cream and Smoked Cheese Foam
Dill herring with cucumber cream and smoked cheese foam © kvalifood.com
Dill herring is marinated in a dill and vinegar brine that gives it a green, aromatic character, setting it apart from more traditional marinades. The cucumber cream and smoked cheese foam make this a lighter herring open sandwich — it tastes clean and refreshing without losing depth. Rygeost is a Danish speciality from Bornholm, made from smoked cream cheese, and it contributes a subtle smoky note that plays nicely against the dill’s anise tones. The paper-thin cucumber slices add bite and freshness. It is a refined smørrebrød that works well as an opener to a longer lunch.
Ingredients
Yields 4 servings
Cucumber cream
- ½ cucumber, peeled, halved and deseeded
- 1 dl crème fraîche 38%
- 2 tbsp finely chopped dill
- 1 tsp white wine vinegar
- salt
- white pepper
Smoked cheese foam
- 100 g rygeost (Danish smoked cream cheese)
- ½ dl cream
- salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 8–12 dill herrings (herring marinated in dill and vinegar brine)
- ½ cucumber, sliced paper-thin (mandoline)
- fresh dill in large sprigs
- dill flowers (in season)
- flaky salt
Directions
Cucumber cream
Grate the cucumber coarsely and squeeze out the liquid with your hands. Mix with the crème fraîche, dill and vinegar. Season with salt and white pepper.
Smoked cheese foam
Mash the rygeost with a fork. Add the cream a little at a time and whisk to a light, airy consistency. Season with salt.
Assembly
Butter the rye bread. Spread cucumber cream on the bread. Lay the dill herrings on top. Distribute thin cucumber slices. Add a dollop of smoked cheese foam in the centre. Garnish with large dill sprigs and dill flowers if available. Scatter with flaky salt.