Pickled herring smørrebrød

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

Ingredients

• 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
• 3 EL mayonnaise
• 2 EL greek yoghurt
• 1 TL mustard
• 3 cm ginger, peeled & finely grated
• 1 EL Masala curry paste
• cayenne pepper (to taste)
• 1 TL Worcester Sauce
• juice of half a lemon
• black pepper
• salt

Steps

1. Mix all the ingredients for the curry sauce, season to taste and refrigerate.
2. 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.
3. 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.
4. At the table, spread rye bread with butter, place plenty of curried herring on top and eat with a knife and fork.