Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Pickled herring smørrebrød
This recipe for Scandinavian smørrebrød à la Severin Corti will work a treat wherever you are in the world.
| 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.
