OSKAR DAVIDSEN RESTAURANT, 1940S
1 smoked herring
1 egg yolk
onion
lettuce
chives
radish
rye bread
butter or pork fat
Suggested drinks
Beer: Beer with smoked malt; Krenkerup Rauch, Thisted Limfjordsporter.
Aquavit: Cask matured; Aalborg
Nordguld Aquavit
Smoked herring is one of the oldest Danish culinary specialities, and the island of Bornholm used to be known for the best smoked herring in Denmark. Why the town Gudhjem – meaning ‘the home of God’ – has become synonymous with a smørrebrød made with smoked herring and egg yolk is not quite clear. This recipe seems to have first appeared at Restaurant Oskar Davidsen in the 1940s as a tribute to popular Danish actress Liva Weel.
As always with smoked herring, it is important to make sure that all the small bones are removed since they can spoil the deliciousness of this piece. This is easiest if the herring is not taken directly from the refrigerator, so wait for it to soften up.
Next, remove the skin. This is easier if you place the herring skin-side up and gently pat the fillet with a knife or fork, which loosens the skin and makes it easier to remove.
Place the fillets of smoked herring on a lettuce leaf on top of rye bread with an onion ring slice encircling an egg yolk. Chives and radishes on top.
You may use pork fat (krydderfedt) instead of butter, as pork fat is commonly eaten with herring.
