Pickled herring smørrebrød
This recipe for Scandinavian smørrebrød à la Severin Corti will work a treat wherever you are in the world.
- Serves: 4 persons
Ingredients
- 300g herring in herb marinade
- 1mild red onion
- 3eggs, hard boiled
- 3carrots, peeled
- 1loaf of grainy rye bread or Finnish rye bread
- salted butter
- 3EL mayonnaise
- 2EL greek yoghurt
- 1TL mustard
- 3cm ginger, peeled & finely grated
- 1EL Masala curry paste
- cayenne pepper (to taste)
- 1TL Worcester Sauce
- juice of half a lemon
- black pepper
- salt
Instructions
Step 1
Mix all the ingredients for the curry sauce, season to taste and refrigerate.Step 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.Step 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.Step 4
At the table, spread rye bread with butter, place plenty of curried herring on top and eat with a knife and fork.