Smørrebrød with Ginger Herring and Pear
Total 4 hr
Ginger Herring with Pear and Crème Fraîche © kvalifood.com
Ginger and herring is a combination that works better than you might expect. The warm spice note from the ginger balances the richness of the herring, and the grated pear gives a mild sweetness without overpowering. Crème fraîche keeps it fresh and ties the elements together.
Ingredients
Yields 4 servings
Ginger herring
- 300 g pickled herring (raw-cured), drained
- 2 tbsp freshly grated ginger
- 1 tbsp sugar
- 1 dl white wine vinegar
- ½ tsp black pepper, coarsely ground
- ½ red onion, in thin rings
To serve
- 4 slices rye bread
- 4 tbsp crème fraîche 38%
- 1 ripe pear, peeled and coarsely grated
- lemon juice, to taste (for the pear, to prevent browning)
- fresh dill (or chives)
Directions
Ginger herring
Mix together the ginger, sugar, vinegar and pepper in a bowl and stir until the sugar has dissolved.
Cut the herring into suitable pieces and turn in the marinade with the red onion rings.
Cover and marinate for at least 4 hours in the fridge — ideally overnight.
To serve
Grate the pear coarsely and immediately turn in lemon juice to prevent browning.
Spread crème fraîche on the rye bread.
Distribute the ginger herring pieces over the top.
Add a couple of spoonfuls of grated pear on top.
Garnish with fresh herbs.
See Also
Smørrebrød with Elderberry Herring and Horseradish Cream
Smørrebrød with Mackerel in Tomato, Horseradish Cream and Rye Crisps
Toast Skagen with Prawns and Lumpfish Roe
Smoked salmon with prawns and avocado
Smørrebrød with Skagen Salad, Prawns and Dill
