Homemade beetroot herring (rødbedesild): pickled herring folded into a creamy dressing with small cubes of pickled beetroot, capers and shallot.
I really like a good herring open sandwich, and I probably have a bit of a weakness for herring swimming about in a dressing – I do love dips and dressings.
I first tasted beetroot herring on a lunch platter at a restaurant, and I was hooked. So I have copied the idea and made my own beetroot herring, and I have to say it tastes seriously good 🙂
Served as smørrebrød (open-faced rye bread sandwiches) for lunch, this serves 4; as part of a Danish cold table alongside other dishes, it easily stretches to 6.
Beetroot herring (rødbedesild)
Recipe for homemade beetroot herring (rødbedesild) — perfect for the Danish cold table.
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Ingredients
- 300 g pickled herring fillets, drained weight
- 100 g pickled beetroot, cut into small dice
- 3 tbsp crème fraîche
- 2 tbsp good-quality mayonnaise
- 1 small shallot, finely chopped
- 1 tbsp capers, finely chopped
- 1 tsp Dijon mustard
- 1 tsp sugar
- Salt and pepper
- Watercress and chives, to top
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Method
- Stir together the crème fraîche and mayonnaise with the sugar, Dijon mustard, shallot, beetroot and capers. Season to taste with salt and pepper.
- Pat the herring fillets dry with a little kitchen paper and cut them into smaller pieces.
- Fold the herring pieces into the dressing and chill until ready to serve.Top with watercress and chives just before serving.
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Den opskrift lærte jeg af vores kok på ØK skib i 78. Jeg var selv ungkok,
Har lavet denhvert år siden til julefrokost og påskefrokost.
De er bare god……
Hej Johnny
Ej hvor sjovt altså, sikken en hyggelig historie 🙂
Og ja, det smager simpelthen så godt, er også vild med det 🙂
Rigtig dejlig dag 🙂
Dbh Dianna
Hvor længe før kan de laves lyder rigtig godt
Hej Hanne
Jeg vil kun anbefale at lave dem dagen før 🙂
Og husk at duppe sildene godt tørre, så ikke marinaden bliver tynd 🙂
Warm wishes, Dianna