Smørrebrød with Herring, Wild Garlic Cream and Poached Egg

Herring with Wild Garlic Cream and Poached Egg © kvalifood.com

Wild garlic is a seasonal spring herb that grows in Danish forests from March to May, with an intense garlic-like flavour that pairs well with marinated herring. This version is inspired by modern smørrebrød restaurants like Aamanns, where classic dishes are updated with seasonal ingredients. The poached egg adds a rich dimension — when the yolk breaks, it mixes with the wild garlic cream and forms a natural sauce. The flavour is fresh, green and spring-like with a deep, herbal bite from the wild garlic. This is a smørrebrød that only makes sense in spring, when wild garlic is in season, and that is precisely what makes it worthwhile.

Herring with wild garlic cream and poached egg assembly © kvalifood.com
Herring with wild garlic cream and poached egg assembly © kvalifood.com

Ingredients

Yields 4 servings

Wild garlic cream

  • 5 tbsp chopped wild garlic
  • 3 tbsp chopped dill
  • 1 small red onion, finely chopped
  • 1 tbsp Dijon mustard
  • 1 dl mayonnaise
  • 1 dl crème fraîche 38%
  • ½ lemon, juice of
  • salt
  • pepper

Poached eggs

  • 4 eggs (very fresh)
  • 0.5 dl apple (or white wine vinegar), to taste

Assembly

  • 4 slices dark rye bread
  • Butter, for the bread
  • 8–12 marinated white herring
  • Fresh dill and chervil, to garnish
  • Grated lemon zest

Directions

Wild garlic cream

Mix the chopped wild garlic, dill, finely chopped red onion, Dijon mustard, mayonnaise and crème fraîche together well. Season with lemon juice, salt and pepper.

Poached eggs

Bring a pan of water to the boil. Add the vinegar. Carefully crack each egg into a small cup. Turn down the heat so the water is barely simmering. Stir the water with a spoon to create a gentle whirlpool. Carefully slide one egg into the centre. Poach for about 3–4 minutes for a soft set. Remove with a slotted spoon and place on kitchen paper.

Assembly

Butter the rye bread. Slice the herring pieces across and cover the bread with them. Spread a generous amount of wild garlic cream so the herring is fully covered. Gently place a poached egg on top. Garnish with fresh dill, chervil and a little grated lemon zest.