Smørrebrød with Mustard Herring and Crispy Bacon
Smørrebrød with mustard herring and crispy bacon © kvalifood.com
Mustard-marinated herring and crispy bacon is a combination with character. The bold mustard flavour of the herring meets the salt and richness of the bacon, and the crème fraîche rounds it off. This is a piece for people who like strong flavours.
Ingredients
Yields 4 servings
Mustard herring
- 300 g pickled herring (raw marinated), drained
- 3 tbsp coarse mustard
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1 tbsp white wine vinegar
- 2 tbsp finely chopped dill
- pepper
Assembly
- 4 slices rye bread
- 8 rashers bacon
- 4 tbsp crème fraîche 38%
- fresh dill
- red onion in thin rings (optional)
Directions
Mustard herring
- Stir together the coarse mustard, Dijon mustard, sugar and vinegar to make a marinade.
- Cut the herring into suitable pieces and toss in the mustard marinade.
- Add the chopped dill and season with pepper.
- Leave the herring to marinate for at least 1 hour in the fridge — overnight is better.
Crispy bacon
- Fry the bacon in a dry pan over medium-high heat until crispy.
- Leave to drain on kitchen paper.
Assembly
- Spread crème fraîche on the rye bread.
- Place the mustard herring on top.
- Break the crispy bacon into pieces and scatter over.
- Garnish with fresh dill and red onion rings if using.
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