As told before in the Beef tartare with tarragon and crispy potato recipe, Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship. His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the tradition.
Here’s another one of his delicious creations. Happy cooking!
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Smørrebrød: Marinated herring with orange and pumpkin
- Total Time: 90 minutes
- Yield: Serves 8
- Diet: Pescatarian, Omnivore
Description
Danish open-faced sandwiches get a vibrant autumn twist with marinated herring, spiced pumpkin compote, and creamy orange accents. A sophisticated yet simple appetizer.
Ingredients
- 8 old fashioned marinated herring fillets
- Spices to roast
- 2 teaspoons peppercorns
- 2 teaspoons coriander seeds
- 2 teaspoons allspice
- 1 teaspoon cloves
- 1 cups (237 ml) apple vinegar
- 1 cups (237 ml) cane sugar
- 1/2 cup (118 ml) water
- 1/2 cup (118 ml) dry sherry
- 1 large onion
- 6 bay leaves
- 1 cinnamon stick
- 2 teaspoons dry piri piri chili
- 2 teaspoons orange zest of 1 1/2 organic oranges
- 1/4 Hokkaido pumpkin
- 2 tablespoons olive oil
- 1/2 teaspoon coriander seeds
- juice from 1 orange
- Sea salt and freshly ground pepper
- 2 oranges
- 1/2 cup (118 ml) sour cream 38%
- 3 tablespoons roasted pumpkin seeds
- 1 small bundle of chervil
- 8 slices of rye bread
- butter for the bread
Instructions
- Roast the spices in a dry pan until fragrant.
- Grind the spices into a powder.
- Mix all pickle ingredients (except orange zest) in a pot and slowly boil, stirring.
- Simmer for 5-10 minutes.
- Remove from heat and add the orange zest, avoiding the membrane.
- Cool the pickle.
- Place herring fillets in a clean jar and cover with the pickle.
- Refrigerate for at least 3 days.
For the Soup
- Separate pumpkin seeds from the pumpkin and slice into large pieces; keep the zest.
- Toss pumpkin pieces in oil, salt, and pepper.
- Bake covered at 175°F (79°C) for approximately 30 minutes, until tender.
- Mash the baked pumpkin into a thick mass.
- Roast coriander seeds in a dry pan, then crush and mix into the pumpkin.
- Season with orange juice, salt, and pepper.
- Transfer the compote to a piping bag.
- Peel and slice the orange into fillets, removing all membrane.
- Whip the sour cream until stiff and season with salt.
- Transfer the sour cream to a piping bag.
- Butter the rye bread.
- Slice the herring and arrange on the rye bread.
- Pipe on the sour cream and pumpkin compote alternately.
- Sprinkle with roasted pumpkin seeds and garnish with chervil.
Notes
- For optimal flavor, marinate the herring for at least 3 days, or even longer for a more intense taste.
- If Hokkaido pumpkin is unavailable, substitute with other varieties like butternut squash, adjusting cooking time as needed.
- To prevent the bread from becoming soggy, assemble the smørrebrød just before serving.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Danish
Nutrition
- Serving Size: 1 open-faced sandwich
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What is smørrebrød?
Smørrebrød is a traditional Danish open-faced sandwich, typically served on dark rye bread and topped with various combinations of fish, meat, cheese, and condiments.
Where can I find marinated herring fillets?
Scandinavian specialty stores, good fishmongers, and some larger supermarkets stock marinated herring. IKEA food halls also typically carry it.
How long does the re-marinated herring keep?
After re-marinating in the spiced pickling liquid, the herring keeps in a sealed jar in the fridge for up to 2 weeks. The flavor deepens after a few days.
What type of bread should I use for smørrebrød?
Dense, thinly sliced dark rye bread (rugbrød) is traditional. It is sturdy enough to hold toppings without becoming soggy and has a slightly sour flavor that pairs well with pickled herring.
Why do you roast the spices before grinding them?
Dry roasting spices in a hot pan releases their aromatic oils and deepens their flavor before they are ground. This step significantly sharpens the spice character of the pickling liquid.
