Illustration from The Golden Smørrebrødbook published in 1949.
KARINA PEDERSEN/MØNTERGADE, 2020
Marinade:
2 onions – 5 dl vinegar
500 g sugar – 10 black peppercorns
8 bay leaves
Fried herring:
10 raw herring fillets – 300 g rye
flour – 2 dl safflower or canola oil
Pickled mustard seeds:
5 dl water – 1 dl yellow mustard
seeds – 1 dl sugar – 1 dl vinegar
Toppings: Capers – dill
Suggested drinks
Beer: Brown Ale; Jacobsen or
Brooklyn Brown Ale.
Aquavit: Bornholm Figen Snaps.
Fried herring is a very traditional type of prepared herring.
Cut onion in slices and boil them for 10 minutes with vinegar, sugar, pepper, and bay leaves. Let this cool to room temperature.
Herring: Fold the herring fillets and dredge them in rye flour. Heat oil in a frying pan. Fry fillets on both sides until crispy. Put the fried fillets in the marinade, and place in the refrigerator for 24 hours.
Mustard seeds: Boil the mustard seeds in water for 5 minutes until they double in size. Strain seeds and rinse in cold water. Boil sugar and vinegar until sugar dissolves. Add mustard seeds and remove from heat. Let mixture cool down and strain. Before serving, heat herring fillets in the oven. Then, place them on rye bread smeared with spiced fat or butter. Put capers, dill, and mustard seeds on top.
