Smørrebrød with Herring, Apple-Chive Cream and Crispy Rye
Smørrebrød with herring, apple-chive cream and crispy rye © kvalifood.com
This herring smørrebrød is about contrasts in texture. The soft, marinated herring meets a fresh apple-chive cream and is topped with crispy rye breadcrumbs that provide a crunch otherwise missing from a classic herring smørrebrød. The apple in the cream adds a natural sweetness and freshness that lifts the salty, acidic character of the herring. Chives tie together the Scandinavian feel. It is an approach inspired by newer Nordic smørrebrød thinking, where texture plays just as important a role as flavour. The rye breadcrumbs must be made just before serving — otherwise they lose their crispness.
Ingredients
Yields 4 servings
Apple-chive cream
- 1 dl crème fraîche 38%
- ½ dl mayonnaise
- ½ green apple, finely grated
- 3 tbsp finely chopped chives
- 1 tsp honey
- ½ lemon, juice of
- salt
- white pepper
Crispy rye
- 2 slices rye bread, torn into coarse crumbs
- 1 tbsp butter
- flaky salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 8–12 marinated white herring fillets
- 1 green apple, cut into thin slices
- fresh chives
- chervil
- grated lemon zest
Directions
Crispy rye
Toast the rye breadcrumbs in butter in a pan over medium heat for 3–4 minutes until crisp and golden. Season with flaky salt. Leave to cool.
Apple-chive cream
Mix the crème fraîche, mayo, grated apple, chives and honey. Season with lemon juice, salt and white pepper. The cream should be fresh and lightly sweet.
Assembly
Butter the rye bread. Arrange the herring neatly on the bread. Spoon the apple-chive cream generously on top. Lay on the thin apple slices. Top with crispy rye breadcrumbs, fresh chives and chervil. Finish with grated lemon zest.