Small Dish of Smoked Herring Spread
(click to enlarge)

Smoked Herring Spread


Denmark   -   Bornholmer Salat
Makes:
Effort:
Sched:
DoAhead:  		 20 ounces
***
45 min
Best		 An intensely flavored spread for crackers, bread and Scandinavian open face sandwiches. The pungent saltiness of the smoked fish is tempered by the eggs and vegetables.

2
2
3
1/2
2
2
1/4


oz
c
T
T
t
Smoked Herrings (1)  
Eggs
Radishes
Chives (2)
Mayonnaise
Sour Cream
Pepper
Make:   -   (45 min)
  1. Clean HERRINGS, cut off heads, peel off skins, and fillet. Detailed instructions for this will be found on our Atlantic Herrings page. See also Note-3.
  2. Dice Herring fairly fine.
  3. Hard boil EGGS, shell, cool well and chop fairly fine.
  4. Slice RADISHES.thin and chop fine.
  5. Slice CHIVES very fine.
  6. Mix All Items and beat together with a fork until uniform.
NOTES:

  1. Smoked Herrings:

      These will be whole herrings complete with "heads and feathers". They should yield about 12 ounces of fillet. Use 10 ounces for this recipe and snack on the rest. For details see our Atlantic Herrings page.

  2. Chives:

      A half cup of chives is quite a lot. Regular European chives are sold in every supermarket at absurd prices. If you have a Korean market nearby they should have bundles of thin flat chives which are a much better deal. Otherwise you may need to use scallion greens chopped fine.

  3. Method

      This recipe makes a spread that's quite salty. If you want it less salty, soak the fillets in cold water for a couple of hours, then dry well with paper towels. I don't do this.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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