Smørrebrød with Marinated Herring, Capers and Mustard Cream

Name: Smørrebrød with Marinated Herring, Capers and Mustard Cream
Prep time: 10 min
Total time: 40 min

May 6, 2023

Prep 10 min Total 40 min

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.

Marinated herring with capers and mustard cream assembly © kvalifood.com

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.