Smørrebrød with Fried Pickled Herring and Caramelised Onions
Fried Pickled Herring with Caramelised Onions © kvalifood.com
Fried herring in vinegar is an old Danish method where pan-fried herring are placed directly into a warm, spiced vinegar marinade. The technique comes from a time when marinating in vinegar was a practical way of preserving food, but the flavour is good enough that it has survived. The rye flour gives the herring a crispy crust that softens slightly in the marinade, creating an interesting texture. The caramelised onions add a deep sweetness that balances the vinegar’s acidity. Best served warm or at room temperature, but can also be enjoyed cold the next day when the flavour has developed further.
Ingredients
Yields 4 servings
Fried herring
- 8 herring fillets, cleaned
- 3 tbsp rye flour
- salt
- pepper
- 2 tbsp butter, for frying
Vinegar marinade
- 1½ dl apple cider vinegar
- 1 dl sugar
- 2 bay leaves
- 5 black peppercorns
- 5 allspice berries
- 1 dl water
Caramelised onions
- 2 large onions, cut into thin rings
- 2 tbsp butter
- 1 tbsp sugar
- 1 pinch salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- Fresh dill
- Chervil
- Thin lemon slices
Directions
Vinegar marinade
Bring the vinegar, sugar, water and spices to the boil. Stir until the sugar is dissolved. Remove from the heat and leave to cool slightly.
Fried herring
Coat the herring fillets in rye flour seasoned with salt and pepper. Fry in butter over medium-high heat, about 2 minutes per side, until golden and crispy. Place them directly into the warm marinade and leave to rest for at least 30 minutes (overnight in the fridge is even better).
Caramelised onions
Fry the onion rings in butter over low heat for about 15 minutes. Add the sugar and salt and continue for a further 5 minutes until golden and soft.
Assembly
Butter the rye bread. Place the marinated herring on the bread. Top with the caramelised onions. Garnish with fresh dill, chervil and thin lemon slices.