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.
See Also
Smørrebrød with Skagen Salad, Prawns and Dill
Smørrebrød with Elderberry Herring and Horseradish Cream
Smørrebrød with Ginger Herring and Pear
Toast Skagen with Prawns and Lumpfish Roe
Smørrebrød with Salmon and Prawns, Dill-Mustard Cream
