4 large herring fillets (or 8 small)
2 marbled eggs (see below)
Curried salad (see below)
Granny smith apple, shallots, capers and dill (to garnish)
Marinade for herring (optional)
4 large herring fillets in oil (or 8 small)
125g caster sugar
1/2 tbsp salt
1 bay leaf
1 tbsp whole black peppercorns
1/2 tbsp yellow mustard seeds
1/2 tbsp all spice
5 whole cloves
Put everything in a pot, except the herring fillets, and simmer for about 30 minute. let the marinade cool down completely. Drain the herring fillets from any oil or other marinade they came in. Then add them to the cooled marinade and leave for at least 1 week, 3 weeks is optimal.
Yellow marbled eggs
1 tsp turmeric
Boil 2 large eggs for 8 min and refresh in ice water until cold. Crack the shell all over, without removing any of the shell. Dissolve the turmeric in plain cold water add the cracked eggs.
Leave to soak for 1-2 days before peeling. Note: The eggs should be used the same day as you have peeled them, as the marbling fades.
50g sour cream
30g macaroni soup pasta, cooked
1 granny smith apple, peeled and finely diced
1.5 tsp mild curry powder
Pinch of pepper
Mix mayonnaise and sour cream until mixed. Then add apple dices, cooked soup pasta, curry powder and season with pepper. Salt is not necessary, but optional.
Assembling the smorrebrod
Find a nice rustic rye bread from your local bakery, and cut 2 slices length ways, 1cm thick, and cut in half again, so you end up with 4 rectangular pieces. Spread each slice of bread with good quality salted butter. Drain herring on paper towel before placing on bread. Then place the curry salad in a straight line. Peel the marbled eggs and cut into wedges before placing on top of the curry salad, egg yolk facing down. Garnish with thinly sliced granny smith apples and shallots, capers and dill.
Best accompanied by ice-cold beer and aquavit.