Smørrebrød with Herring, Plum Compote and Thyme Crème Fraîche
Smørrebrød with herring, plum compote and thyme crème fraîche © kvalifood.com
This herring smørrebrød is built around Danish autumn plums and breaks with the classic herring tradition by using fruit as the central element. The plum compote is cooked with star anise and thyme, giving a sweet-spiced depth that pairs surprisingly well with the acidity of the marinated herring. It is a combination found in parts of northern German and Scandinavian food traditions, where herring and fruit have a long shared history — think herring with beetroot or apple. The thyme crème fraîche contributes a herbal bitterness that keeps the dish in balance. It is an unusual smørrebrød that suits late summer and early autumn when the plums are ripe.
Ingredients
Yields 4 servings
Plum compote
- 6 ripe plums, stoned and quartered
- 2 tbsp sugar
- 1 tbsp apple cider vinegar
- 1 sprig fresh thyme
- 1 star anise
Thyme crème fraîche
- 1 dl crème fraîche 38%
- 1 tbsp fresh thyme leaves, picked
- 1 tsp honey
- salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 8–12 marinated white herring fillets
- fresh thyme
- coarsely crushed black pepper
- flaky salt
Directions
Plum compote
Bring the plums, sugar, vinegar, thyme and star anise to a boil in a small saucepan. Reduce the heat and simmer for 8–10 minutes until the plums are soft but still hold some shape. Remove the star anise and thyme. Leave the compote to cool.
Thyme crème fraîche
Mix the crème fraîche with the thyme and honey. Season with salt.
Assembly
Butter the rye bread. Lay the herring on the bread. Spoon the plum compote on top — not too much, it should balance. Add dollops of thyme crème fraîche. Garnish with fresh thyme, coarsely crushed pepper and flaky salt.