Smørrebrød with Ginger Herring and Pear

April 20, 2020

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.

Ginger herring with pear and crème fraîche assembly © kvalifood.com

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.