Smørrebrød with Egg, Herring and Mustard Cream
Egg with herring and mustard cream © kvalifood.com
This smørrebrød combines two staples of the Danish lunch table — egg and herring — on a single slice of bread. Marinated herring has a sweet-sour flavour that pairs surprisingly well with the mild, creamy egg slices, and the mustard cream ties the two together with its sharp, honey-sweet character. The red onion rings and capers add bite and acidity that keep the flavour sharp. This is a smørrebrød you often see at Christmas and Easter lunches, where it is typically served early in the menu as a transition from herring dishes to egg dishes.
Ingredients
Yields 4 servings
Mustard cream
- 2 tbsp Dijon mustard
- 3 tbsp crème fraîche
- 1 tsp honey
- Salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 eggs, boiled for 9 min, sliced
- 8 marinated herring fillets
- Raw red onion rings
- Capers
- Fresh dill
- Coarsely ground black pepper
Directions
Mustard cream
Mix mustard, crème fraîche and honey.
Assembly
Butter the rye bread. Lay the egg slices as a base. Top with herring. Spread mustard cream over. Sprinkle with onion rings and capers. Garnish with dill and pepper.