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Fried Herring on Rye Bread
A classic Danish open-faced sandwich featuring pan-fried herring served on dense rye bread. This dish highlights the importance of herring in Danish cuisine, often prepared with simple yet flavorful accompaniments.
🧂 Zutaten
- 300 g Herring fillets(butterfly fillets, about 2 small or 1 large)
- 1 tsp Salt
- 4 tbsp Sweet mustard
- 0.5 bunch Fresh dill(stems and sprigs)
- 1 dl Rye flour
- 50 g Butter
- 2 slices Rye bread(thick slices)
- 100 g Pickled rhubarb(thinly sliced or chopped)
- 2 medium Radishes(thinly sliced)
- 1 small Shallot(finely sliced)
👨🍳 Zubereitung
- 1
Prepare the pickled rhubarb in advance: Cut rhubarb stalks into thumb-sized chunks. Boil vinegar and sugar, then add rhubarb and let soak for at least 2 hours.
- 2
Season the herring fillets with salt. Spread a thick layer of sweet mustard on the flesh side of each fillet. Top with fresh dill sprigs and fold the fillets in half. If using large fillets, cut them in half before folding.
- 3
Place the rye flour on a shallow dish. Coat the folded herring fillets in rye flour, ensuring they are well-covered.
- 4
Melt the butter in a large pan over medium heat until browned. Fry the slices of rye bread in the butter on both sides until lightly crisp and golden.
- 5
In the same pan, fry the floured herring fillets for 4-5 minutes per side, until golden brown and crisp. Baste with the butter while frying to keep the fish moist.
- 6
Place the fried rye bread on serving plates. Top each slice with a fried herring fillet. Garnish with pickled rhubarb, thinly sliced radishes, and finely sliced shallots.
💡 Profitipps
- ✓Using sweet mustard provides a pleasant counterpoint to the rich herring.
- ✓Don't overcrowd the pan when frying the herring to ensure crispiness.
- ✓The pickled rhubarb adds a crucial acidic element to balance the fatty fish.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Serve with a dollop of remoulade sauce instead of mustard.
- Add a hard-boiled egg, sliced, as a topping.
- Garnish with fresh parsley or chives.