Smorrebrods, are typical Danish open sandwiches, with a base of rye bread, butter and delicious topping. Today I'll let you taste my version with herring.
Not only in Denmark: we find Smorrebrods in others as well Scandinavian countries, offered at all levels, from starred restaurants to street food.
They can be customized in many ways, playing with main ingredients and toppings, but they cannot be missing: a base of rye bread and butter to spread.
Eel, herring, salmon, shrimp and other fish, more or less smoked or dried, are generally the protagonists, but there are also meat and vegetarian versions. Eggs, radishes and red onion are a must among the toppings. dill, chives and beets.
The classic Danish smorrebrod with herring is called Sol over Gudhjem and takes its name from Gudhjem, the picturesque fishing village on the island of Bornholm. It is prepared with a base of rye bread, soft butter, smoked herring, radishes, raw yolk, dill, onion and chives.
I wanted to customize it a bit by replacing the raw yolk with a boiled egg, marinated in beetroot, another ingredient used in Danish open sandwiches.
As for the fish, I chose the delicately smoked herring fillets from Vici.
I added the crunchy part instead with the sliced radishes and decorated with mixed leaves and dill.
Post in collaboration with Vici
ingredients for 4 Danish open sandwiches
- 200 g of smoked herring
- 4 slices of rye bread
- 2 eggs
- 100 g of cooked beets
- 50 g of butter
- a bunch of mixed salad
- half a spring onion
- 4 radishes
- olive oil to taste
- the juice of half a lemon
- a bunch of fresh dill
- Salt and Pepper To Taste
HOW TO PREPARE DANISH HERRING SMORREBRODS
First I took care of the eggs, which I boiled in boiling water for 9 minutes. I cooled them, peeled them and then soaked them in the blended beetroot pulp, diluted with a little water.
When it was time to serve, I dressed the salad with oil, lemon juice, salt, pepper and the sliced spring onion. I cut the herring into slices and the radishes into slices.
Then I toasted the bread and spread it with butter, heated in a bain-marie and then emulsified to obtain a cream.
I added the herring with fresh dill, the eggs cut into wedges, the salad and radishes.
Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.
The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.
Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.