Stegt Sild med Rugbrød
Pan-fried herring served on dense rye bread, a simple yet satisfying Danish staple. Often enjoyed as an open-faced sandwich, it highlights the fresh, briny flavor of herring.
🧂 Ingredients
- 8 pieces Fresh herring fillets(skin on or off, about 400g total)
- 8 slices Rye bread (rugbrød)
- 100 g All-purpose flour(for dredging)
- 50 g Butter(for frying)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh dill(chopped, for garnish)
- optional garnish Pickled red onions
👨🍳 Instructions
- 1
Pat the herring fillets dry with paper towels. Season both sides with salt and pepper.
💡 Tip: Drying the fish ensures a crispier coating. - 2
Place the flour in a shallow dish. Dredge each herring fillet in the flour, shaking off any excess.
💡 Tip: Ensure all sides are lightly coated. - 3
Melt the butter in a large skillet over medium-high heat. Once the butter is sizzling, add the floured herring fillets.
⏱️ 2 minutes - 4
Fry the herring for about 3-5 minutes per side, until golden brown and cooked through.
⏱️ 6-10 minutes💡 Tip: Avoid overcrowding the pan; fry in batches if necessary. - 5
While the herring fries, lightly toast the slices of rye bread.
💡 Tip: A light toasting adds texture without making the bread hard. - 6
Place one or two fried herring fillets on each slice of rye bread. Garnish with fresh dill and pickled red onions, if desired.
💡 Pro Tips
- ✓Use good quality, fresh herring for the best flavor.
- ✓If you don't have herring, mackerel fillets can be a substitute, though the flavor will differ.
- ✓A squeeze of lemon juice over the fried herring before serving can brighten the flavors.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a side of remoulade sauce.
- Add a layer of thinly sliced cucumber or radish on the rugbrød.