As Dane, Herring is in our DNA. Herring is in the same family as the Sardine but much larger. We enjoy it fried, smoked, marinated, and just about any other way you can think of. If you are a Dane or a Scandinavian you already know this. In this recipe I will show how we make three different variations of a marinated open face Herring sandwich. There are many more but these are the basic ones. When ever we (Danes) have a “Koldtbord” or cold board we almost always start with herring. Afterwards we continue on with other various open faced sandwiches which you can find on this site as well. The first basic rule is to NEVER use white bread. It just gets soggy, lol. Always served on rye. As a side note, we usually have a good beer and Akavit to accompany this dish. I am also doing a piece on the various types of Akavit on the site. This is a simple dish but so much flavor. Hope you enjoy.
Ingredients: Herring Open Faced Sandwich (three types)
Ingredients
- 3 slices of dark rye bread
- unsalted butter
- 2 filets of Herring marinated in vinegar, sugar and spices. (available at many deli shops around the world)
- 1 filet of Herring marinated in curry sauce. (Also readily available.)
- sweet onion.
- one raw egg yolk
- creamed horse radish
- fresh cracked black pepper
Directions for Three Types of Herring Sandwiches
Directions
- Butter all three pieces of bread.
- Cut herring into pieces. Should have at least three on each slice. (Curried herring will already be cut.)
- Place on bread. (See video)
- on one slice apply creamed horse radish along the bread.
- Cut onion into thin slices and place on top of the herring.
- Place raw egg in the center of the slice in the center of the one with horse radish. (see video)
- Crack black pepper over all the sandwiches.
- Serve with beer and Akavit!
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