Go Back
+ servings
Print

Herring Smørrebrød (Danish Sandwich)

Cuisine Danish
Servings 2
Author Iryna

Ingredients

  • 2 slices Pumpernickel or other rye bread
  • 1 tablespoon butter divided
  • 1 medium beet steamed for 15 minutes or until soft, peeled and cubed
  • 1 teaspoon Dijon mustard
  • 5 tablespoons sour cream
  • 2 tablespoons olive oil
  • 1 jar marinated or pickled Herring fillets
  • ½ medium shallot thinly sliced, divided
  • 2 sprigs green onions divided
  • 2 sprigs scallions divided
  • 2 sprigs dill divided
  • 4 teaspoons capers rinsed, divided
  • 8 slices fresh cucumber divided
  • 2 tablespoons red clover sprouts alfalfa, broccoli or any other sprouts will work too
  • 1 egg hardboiled and thinly sliced

Instructions

  • In a bowl of food processor combine beet, mustard, sour cream and olive oil. Process until creamy and smooth.
  • Spread butter on bread.
  • Fill the pastry bag with beet mousse and using Wilton tip 1M (or any similar tip), pipe the mousse into small mounds on the bread.
  • Place 2-3 1-inch slices of herring on each bread followed by slices of ½ an egg.
  • Top each bread with slices of ¼ shallot, 1 sprig of halved scallion, 1 sprig of halved green onion, 1 sprig of dill and 4 slices of cucumber.
  • Finish off by topping each bread with 2 teaspoons of capers.
  • Enjoy!