Smørrebrød with Sol over Gudhjem, Smoked Herring and Raw Egg Yolk
Sol over Gudhjem with Smoked Herring and Raw Egg Yolk © kvalifood.com
Sol over Gudhjem — “sun over Gudhjem” — is named after the Bornholm fishing village and is the island’s best-known culinary export. The dish is built on hot-smoked herring — the so-called “Bornholmers” — smoked over alder wood in the traditional smokehouses along the coast. The raw egg yolk placed on top of the herring is the “sun” in the name, and it is broken at the table so it flows out over the fish like a rich, creamy sauce. The radishes give a peppery bite and the chives add freshness. It is a smørrebrød with a strong sense of place — it tastes of Bornholm, of smoke, sea and spring.
Ingredients
Yields 4 servings
Chive mayo
- 3 tbsp mayonnaise
- 2 tbsp finely chopped chives
- 1 tsp lemon juice
- salt
- pepper
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 hot-smoked herring fillets (Bornholmers)
- 4 egg yolks (from very fresh eggs)
- 8 radishes, cut into thin slices
- 1 bunch chives, finely chopped
- Coarse salt
- Coarsely ground black pepper
- Chervil, to garnish
Directions
Chive mayo
Mix the mayo, chives and lemon juice together. Season with salt and pepper.
Assembly
Butter the rye bread. Spread a thin layer of chive mayo. Place the smoked herring fillets on top — they can be broken into large pieces to cover the bread. Arrange the radish slices around them. Make a small well in the centre and gently slide a raw egg yolk into it. Sprinkle with coarse salt, pepper and plenty of finely chopped chives. Garnish with chervil. The egg yolk is broken when eating — that is the whole point.