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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