Smørrebrød with Herring, Plum Compote and Thyme Crème Fraîche

Name: Smørrebrød with Herring, Plum Compote and Thyme Crème Fraîche
Prep time: 15 min
Total time: 15 min

February 23, 2009

Prep 15 min Total 15 min

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.

Herring with plum compote and thyme crème fraîche assembly © kvalifood.com

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.