Monday, November 13, 2006

Herring Smorrebrod


recipe # 131 & 132

Smorrebrod is, according to the food network: [SMUHR-uh-bruth] Danish open-faced sandwiches.

Not to be confused with shmorgusborg--if that is even how you spell it.

I have a bunch of recipes for different smorrebrod that I am going to try. This is the first and from epicurious:
Mustard Herring & Beet Smorrebrod
Pickled beets
3 (8-oz) jars herring "party snacks" in white-wine sauce
1/3 cup Dijon mustard
1/3 cup créme fraîche
2 tablespoons superfine granulated sugar
1 tablespoon packed light brown sugar
1 tablespoon water
3 tablespoons minced red onion
2 tablespoons chopped fresh dill
2 teaspoons drained and rinsed green peppercorns, chopped fine
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread

make pickled beets (recipe below)

Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.

Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.

Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.

Makes 8 open-faced sandwiches, serving 4 as a light main course

Garnish: 8 fresh dill sprigs

Make pickled beets:
1 cup cider vinegar
1/2 cup water
1/2 cup sugar
1/8 teaspoon pickling spice
1/4 teaspoon mustard seeds
1/4 onion, halved
1 small bay leaf (not California)
3/4 teaspoon whole black peppercorns
1/4 bunch fresh dill
3 beets (1 lb without tops)

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.

Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.

Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.

Stir together beets and marinade, then marinate, covered and chilled, 1 day.

Makes about 3 cups.

This sandwich takes 2 days + to make if you make your own pickled beets.

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