Pickled Herring Smørrebrød Three Ways

Pickled herring smørrebrød three ways.

"Herring for lunch is amazing, and in the dark Scandinavian winter, has the added benefit of being an important source of vitamin D. It’s a very tedious process to make pickled herring, as they have to be salted for months, so I buy mine." –Trine Hahnemann

You can find canned or jarred sweet-and-spicy red pickled herring at specialty grocery stores and international markets.

Pickled Herring Smørrebrød Three Ways

Serves | 4 |

Plain Herring

  • salted butter
  • 4 slices rye bread
  • 4 plain pickled herring fillets, cut into small pieces
  • 1 shallot, roughly chopped
  • 2 Tbsp finely chopped fresh chives

| Preparation | Butter 4 slices of rye bread. Divide small fillet pieces evenly between 4 slices of bread. Top each with 2 to 3 slices of shallots and sprinkle with chives. Serve.

Curried Herring

  • 4 Tbsp créme fraîche
  • 1 tsp curry powder
  • 1 apple, quartered, cored and cubed
  • 1 Tbsp capers, rinsed and drained
  • ½ small red onion, finely diced
  • 1 to 2 Tbsp lemon juice
  • sea salt and freshly ground black pepper, to taste
  • 4 plain pickled herring fillets, cut into small pieces
  • salted butter
  • 4 slices rye bread
  • 2 Tbsp finely chopped fresh dill

| Preparation | In a large mixing bowl, add créme fraîche and mix with curry powder. Add apple cubes, capers, onion and lemon juice and mix well; season with salt and pepper to taste. Add small fillet pieces to bowl and marinate mixture in refrigerator for at least 1 hour. Butter 4 slices of rye bread. Divide curried herring mixture evenly over slices and garnish with dill; serve.

Spiced Herring

  • salted butter
  • 4 slices rye bread
  • 4 sweet-and-spicy red pickled herring, cut into small pieces
  • 2 hard-boiled eggs, sliced
  • 2 Tbsp destemmed watercress

| Preparation | Butter 4 slices of rye bread. Divide fillet pieces evenly between slices of bread, alternating with slices of egg until you’ve used all of both. Top with watercress and serve.

Recipe excerpted with permission from Scandinavian Baking (Quadrille Publishing, October 2015) and Open Sandwiches (Quadrille Publishing, May 2018) by Trine Hahnemann. Visit hardiegrant.com/uk/quadrille to learn more.

Subscribe to Breaking News

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.