Smørrebrød with Hot-Smoked Herring, Egg Mayonnaise and Beetroot
Hot-Smoked Herring with Egg Mayonnaise and Beetroot © kvalifood.com
Hot-smoked herring is one of the more overlooked fish on the Danish lunch table. It has a strong, full smoky flavour and a firm texture. Egg mayonnaise is a natural partner, and the pickled beetroot provides the acidity that lifts everything. Dill at the end ties the flavours together.
Ingredients
Yields 4 servings
Egg mayonnaise
- 4 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- Salt
- Pepper
Assembly
- 4 slices rye bread
- 2 hot-smoked herring fillets (about 250 g), skin removed, flaked
- 100 g pickled beetroot, thinly sliced
- Fresh dill
- Paprika, a little
Directions
Egg mayonnaise
Chop the eggs roughly or slice them, depending on the texture you want.
Mix together mayonnaise, Dijon mustard and vinegar.
Fold the eggs into the mixture.
Season with salt and pepper.
Assembly
Spread a layer of egg mayonnaise on the rye bread.
Arrange flakes of hot-smoked herring on top.
Place beetroot slices alongside or on top.
Garnish with fresh dill and sprinkle a little paprika over.
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