Smørrebrød with Skipper's Herring, Cream Cheese and Onion
Skipper’s Herring with Cream Cheese and Onion © kvalifood.com
Skipper’s herring is a salt-brined herring marinated in spiced vinegar — a tradition from the age of seafaring, when herring needed to keep on long voyages. Today it is served as a topping with cream cheese and raw onion, which tempers the saltiness. Simple and direct, as it should be.
Ingredients
Yields 4 servings
Skipper’s herring (marinade)
- 4 salted herring fillets (from a jar or fishmonger), desalted
- 2 dl white wine vinegar
- 1 dl water
- 2 tbsp sugar
- 1 tsp mustard seeds
- 1 tsp allspice, lightly crushed
- 4 bay leaves
- 5 peppercorns
- 1 red onion, sliced into rings
Assembly
- 4 slices rye bread
- 150 g cream cheese (plain)
- 1 raw onion, sliced into rings
- fresh chives, finely chopped
- paprika, a little
Directions
Skipper’s herring
Rinse the herring fillets well and soak in cold water for 2–4 hours to remove the salt. Change the water once during soaking.
Bring the vinegar, water, sugar and spices to the boil until the sugar is dissolved. Leave the brine to cool completely.
Cut the herring fillets into suitable pieces and layer them with the red onion rings in a container.
Pour the cold brine over — the herring should be fully submerged. Marinate for at least 12 hours in the fridge.
Assembly
Spread cream cheese generously on the rye bread.
Place pieces of skipper’s herring on top.
Top with raw onion rings and scatter chives over.
Finish with a little paprika.
See Also
Smørrebrød with Rullepølse, Meat Jelly and Mustard
Smørrebrød with Elderberry Herring and Horseradish Cream
Smørrebrød with Danish Salami, Potato and Dijonnaise
