Smørrebrød with Marinated Herring, Capers and Mustard Cream
Marinated Herring with Capers and Mustard Cream © kvalifood.com
Marinated herring on rye bread is the smørrebrød you start with at lunch — tradition dictates that herring always comes first. It is one of the oldest combinations in Danish food culture, with roots back to the taverns of the 1800s, where cheap herring and rye bread were everyday staples. The mustard cream gives a sharp counterpoint to the lightly marinated herring, while the capers add small salty bursts of flavour. Pickled red onions contribute acidity and colour, and the fresh dill ties it all together with its mild anise note. It is simple, but the balance of sweet, sour, salty and sharp is what makes this food timeless.
Ingredients
Yields 4 servings
Mustard cream
- 1 dl crème fraîche 38%
- 2 tbsp coarse-grain mustard
- 1 tbsp Dijon mustard
- 1 tsp honey
- ½ lemon, juice of
- salt
- freshly ground pepper
Pickled red onions
- 1 red onion, cut into thin rings
- 1 dl apple cider vinegar
- 1 tbsp sugar
- ½ tsp salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 8–12 marinated white herring fillets (bought or homemade)
- 2 tbsp small capers
- Fresh dill
- Chervil
- Grated lemon zest
Directions
Pickled red onions
Mix the vinegar, sugar and salt in a bowl until the sugar dissolves. Add the onion rings and leave to steep for at least 30 minutes. They can be made the day before.
Mustard cream
Mix the crème fraîche, both mustards and honey. Season with lemon juice, salt and pepper. The cream should be lightly sharp with a clear mustard flavour.
Assembly
Butter the rye bread generously with soft butter. Lay the herring fillets neatly on the bread — you can cut them on the diagonal so they cover the bread. Spoon a generous stripe of mustard cream over the herring. Top with drained pickled red onions, capers, fresh dill and chervil. Finish with finely grated lemon zest.