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Home Food & Drinks Recipes Cooking Pickled herring smørrebrød

Pickled herring smørrebrød

Fish

This recipe for Scandinavian smørrebrød à la Severin Corti will work a treat wherever you are in the world.

Severin Corti

Ingredients (4 servings)
300 g herring in herb marinade
1 mild red onion
3 eggs, hard boiled
3 carrots, peeled
1 loaf of grainy rye bread or Finnish rye bread
salted butter

For the sauce

Ingredients (4 servings)
3 tablespoon(s) mayonnaise
2 tablespoon(s) greek yoghurt
1 teaspoon(s) mustard
3 cm ginger, peeled & finely grated
1 tablespoon(s) Masala curry paste
cayenne pepper (to taste)
1 teaspoon(s) Worcester Sauce
juice of half a lemon
black pepper
salt

Method

Ingredients (4 servings)
  • Mix all the ingredients for the curry sauce, season to taste and refrigerate.
  • Arrange the herring pieces on a plate. Peel the onion, cut into fine rings and place over the herring. Spoon the sauce on top so that the herring and onion rings peek out at the edges.
  • Put the carrots into a food processor and chop finely. Using a knife, finely chop the eggs. Then spread the chopped eggs over the curry sauce so that a border of approx. 1 to 2 cm remains free on the outside. Then spread the chopped carrot over the egg so that approx. 1 cm of chopped egg remains visible at the edge.
  • At the table, spread rye bread with butter, place plenty of curried herring on top and eat with a knife and fork.
Severin Corti
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