Smørrebrød with Elderberry Herring and Horseradish Cream

Elderberry Herring with Horseradish Cream © kvalifood.com

Herring marinated in elderberry vinegar is a slightly unconventional variant that uses the floral acidity of elderflower or elderberry to give the herring a fresh character. Horseradish cream cuts through the richness and rounds out the combination. Red onion keeps it grounded.

Elderberry herring with horseradish cream assembly © kvalifood.com
Elderberry herring with horseradish cream assembly © kvalifood.com

Ingredients

Yields 4 servings

Elderberry herring

  • 300 g pickled herring (raw-cured), drained
  • 1 dl elderberry vinegar (or white wine vinegar with 1 tsp elderberry juice)
  • 1 tbsp sugar
  • 5 peppercorns, lightly crushed
  • 2 bay leaves
  • ½ red onion, in thin rings

Horseradish cream

  • 100 g crème fraîche 38%
  • 2 tbsp grated horseradish (fresh or from a jar)
  • 1 tsp white wine vinegar
  • salt
  • pepper

To serve

  • 4 slices rye bread
  • fresh dill (or chives)
  • red onion rings, to taste

Directions

Elderberry herring

  1. Combine the vinegar, sugar, peppercorns and bay leaves in a small saucepan and heat until the sugar has dissolved. Leave the brine to cool completely.
  2. Cut the herring into pieces and place in a container with the red onion rings.
  3. Pour the cold brine over and refrigerate for at least 4 hours — ideally overnight.

Horseradish cream

  1. Stir together the crème fraîche and grated horseradish.
  2. Season with vinegar, salt and pepper.

To serve

  1. Spread horseradish cream on the rye bread.
  2. Lay the marinated herring pieces on top.
  3. Garnish with red onion rings from the marinade and fresh herbs.