Smørrebrød with Smoked Herring, Egg Mousse and Radish Salad
Smørrebrød with smoked herring, egg mousse and radish salad © kvalifood.com
Smoked herring and egg are one of the oldest pairings in Danish smørrebrød tradition — the combination has been a fixture on lunch tables for generations. Here the egg is made as a mousse, lighter and more refined than classic egg slices, but with the familiar flavour of hard-boiled egg and mayo. The radish salad provides a peppery freshness and crunch that cuts through the smokiness of the fish. Hot-smoked herring has a bold, smoky flavour and a firm, flaky texture that contrasts with the soft egg mousse. It is a version that bridges the traditional and the contemporary.
Ingredients
Yields 4 servings
Egg mousse
- 3 hard-boiled eggs
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 1 tsp Dijon mustard
- 1 tbsp finely chopped chives
- salt
- white pepper
Radish salad
- 1 bunch radishes (about 8), thinly sliced
- ½ tbsp vinegar
- 1 tsp sugar
- salt
- 1 tbsp chopped dill
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 4 hot-smoked herring fillets
- chives
- chervil
- coarsely crushed black pepper
Directions
Egg mousse
Quarter the eggs. Blend with the mayo, crème fraîche and mustard to a smooth but not completely uniform mousse — some texture is good. Stir in the chives. Season with salt and white pepper.
Radish salad
Toss the radish slices with vinegar, sugar and salt. Leave to stand for 10 minutes. Fold in the dill just before serving.
Assembly
Butter the rye bread. Spread the egg mousse on the bread. Break the smoked herring into large pieces and arrange on top. Top with radish salad. Garnish with chives, chervil and coarsely crushed pepper.