Smørrebrød with Egg, Herring and Mustard Cream
Prep 10 min Total 10 min
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.
See Also
Smørrebrød with Salmon and Prawns, Dill-Mustard Cream
Smørrebrød with roastbeef, potato salad and mustard cream
Smørrebrød with Frikadeller, Red Cabbage and Mustard Cream
Smørrebrød with Beef Tartare, Raw Egg Yolk and Pickled Beetroot
Smørrebrød with Marinated Herring, Capers and Mustard Cream
