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.
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
- 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.
- Cut the herring into pieces and place in a container with the red onion rings.
- Pour the cold brine over and refrigerate for at least 4 hours — ideally overnight.
Horseradish cream
- Stir together the crème fraîche and grated horseradish.
- Season with vinegar, salt and pepper.
To serve
- Spread horseradish cream on the rye bread.
- Lay the marinated herring pieces on top.
- Garnish with red onion rings from the marinade and fresh herbs.
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