📝 About This Recipe
Hailing from the picturesque fishing village of Gudhjem on the Danish island of Bornholm, this iconic open-faced sandwich is a masterclass in Scandi-cool simplicity. It features a rich, oil-rich smoked herring perched atop dark sourdough rye bread, crowned with a vibrant raw egg yolk that represents the 'sun' setting over the Baltic Sea. The interplay of smoky fish, sharp radishes, pungent chives, and creamy yolk creates a sophisticated flavor profile that is both rustic and refined.
🥗 Ingredients
The Foundation
- 4 slices Danish Rugbrød (dense, dark seeded rye bread)
- 2 tablespoons Salted Butter (high-quality Danish butter, softened)
The Star of the Show
- 4 whole fish Smoked Herring (traditionally 'Bornholmer' smoked, skin-on and bone-in)
- 4 large Egg Yolks (pastuerized, very fresh, at room temperature)
The Garnish and Crunch
- 6-8 pieces Red Radishes (thinly sliced into rounds)
- 1/2 small Red Onion (finely diced)
- 1 bunch Fresh Chives (finely snipped)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare your workspace by organizing all garnishes first; once the fish is cleaned, you will want to assemble quickly to maintain freshness.
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2
Slice the dark rye bread into thick, sturdy rectangles. Generously butter each slice from edge to edge; this creates a moisture barrier and adds essential richness.
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3
To clean the smoked herring, start by cutting off the head and the tail using a sharp paring knife.
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4
Slit the belly and carefully open the fish like a book. Gently pull out the backbone and as many small pin bones as possible, though some tiny soft bones are traditional and edible.
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5
Peel the skin away from the flesh if desired, though many prefer to keep it for the intense smoky flavor. Pat the fillets dry with a paper towel.
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6
Place one or two fillets (depending on size) onto each buttered slice of rye bread, slightly overlapping them to create a textured bed for the other ingredients.
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7
Wash and thinly slice the radishes into translucent rounds. Arrange a row of overlapping radish slices along one side of the fish.
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8
Finely dice the red onion and sprinkle a neat line of it next to the radishes. Precision in the 'lines' of garnish is a hallmark of professional Smørrebrød.
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9
Snip the chives into tiny, uniform pieces and create a green border around the edges of the fish.
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10
Carefully separate the egg yolks from the whites. Place each yolk into a clean half-eggshell or a small ramekin to prepare for the final 'sunset'.
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11
Gently slide one raw egg yolk onto the center of each herring-topped sandwich. The yolk should remain intact and sit proudly on top.
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12
Finish the dish with a light sprinkle of flaky sea salt and a generous grind of black pepper directly over the yolk.
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13
Serve immediately while the bread is fresh and the fish is at room temperature.
💡 Chef's Tips
Always use the freshest eggs possible, as the yolk is the centerpiece of the dish. If you cannot find whole smoked herring, high-quality smoked mackerel fillets make an excellent substitute. For the most authentic experience, do not toast the rye bread; its dense, moist texture is vital. To make the onion less sharp, soak the diced red onion in ice water for 10 minutes then pat dry before serving. Use a pair of tweezers to remove the smallest bones from the herring for a more luxurious eating experience.
🍽️ Serving Suggestions
Pair with a cold Danish Pilsner or a crisp Lager to cut through the richness of the fish and yolk. A chilled shot of Aalborg Akvavit (Aquavit) is the traditional spirit pairing for this dish. Serve as a standalone lunch or as part of a larger 'Koldtbord' (Cold Buffet). Accompany with a side of pickled cucumbers or a simple dill salad for extra acidity. Provide a knife and fork; unlike many sandwiches, Smørrebrød is always eaten with cutlery.