Copenhagen Herring Smørrebrød with Dill Cream and Quick-Pickled Shallots

⏱ 25 min · Serves 4

The classic Danish open sandwich done properly: dark, malty rye piled with silky pickled herring, a cool dill-flecked sour cream, sharp pink shallot rings and a scatter of capers. Ten minutes of assembly, but it eats like a lunch in a Nyhavn cellar.

Per serving: 473 kcal · 24.5g protein · 32.0g carbs · 27.5g fat

Ingredients

• 2 small shallots, very thinly sliced
• 4 tbsp white wine vinegar
• 2 tsp caster sugar
• 1/2 tsp fine salt
• 150g sour cream (or crème fraîche)
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 3 tbsp fresh dill, finely chopped, plus sprigs to garnish
• 1 tsp lemon juice
• 4 slices dense Danish rye bread (rugbrød)
• 20g softened salted butter
• 300g pickled herring fillets, drained and cut into 2cm pieces
• 2 tbsp capers, drained
• 4 radishes, thinly sliced
• 2 hard-boiled eggs, quartered (optional)
• Freshly ground black pepper

Method

1. Put the sliced shallots in a small bowl with the vinegar, sugar and salt. Stir and leave to pickle for at least 15 minutes, stirring once or twice, until pink and softened.
2. Meanwhile, mix the sour cream, mayonnaise, Dijon, chopped dill and lemon juice in a bowl. Season with black pepper and a small pinch of salt. Chill until needed.
3. Butter the rye bread right to the edges — this stops it going soggy and is non-negotiable in Denmark.
4. Spoon a generous layer of dill cream over each slice, leaving a thin border of buttered bread showing.
5. Arrange the herring pieces on top, overlapping slightly so every bite gets some.
6. Drain the pickled shallots and pile a tangle over the herring. Scatter with capers and radish slices.
7. Tuck egg quarters alongside if using, finish with dill sprigs and a good grind of pepper. Serve immediately, with a cold beer and a tiny glass of aquavit.