Smørrebrød with Egg, Herring and Mustard Cream

September 15, 2009

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.

Egg with herring and mustard cream assembly © kvalifood.com

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.