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Cuisine,  Daytona's Favorites,  Seafood

Smørbrød with Pickled Herring, Egg Salad, a Tangle of Watercress, and Dill

My childhood is studded with taste memories influenced by my Norwegian heritage.

Almond.

Lingonberry.

The Norwegian brown goat cheese called geitost.

Seafood.

Dill.

Pickled herring.

I realize now that my childhood taste palate was not normal for a child in America, nor is that of my kids. We all enjoy the bold flavors of our heritage. Even if you don’t like the bracing flavor of pickled herring on its own, I hope this smørbrød will help you discover the merits of this classic Scandinavian delicacy. The egg salad, while rich in its own subtle way, complements the punchy flavor of the pickled herring. This is a delightful updated version of a classic.

Tell me: What are YOUR favorite Nordic flavors? And what smørbrød varieties do you return to time and time again?

Smørbrød with Pickled Herring, Egg Salad, A Tangle of Watercress, and Dill

Daytona Strong
Servings 4

Ingredients
  

  • 4 slices hearty bread
  • 4 tablespoons salted butter room temperature
  • 1 English cucumber halved lengthwise then cut into 1/8-inch half moons
  • 6 hard-boiled eggs chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt
  • 10 ounces pickled herring fillets cut into 1-inch pieces
  • 6 ounces watercress leaves and upper stems only
  • Wisps of fresh dill for garnish

Instructions
 

  • Divide slices of bread between four plates and spread with butter all the way to the crust. Arrange the cucumber slices over the butter, overlapping in a fish scale pattern.
  • In a medium mixing bowl, vigorously stir the eggs, mayonnaise, sour cream, and salt until combined and the egg yolks have broken apart and become part of the sauce.
  • Spoon the egg salad over the cucumbers, then arrange the pickled herring evenly across each sandwich. Top with watercress and garnish with fresh dill.

UPDATE: Find even more seafood recipes in my book!

One Comment

  • Jo Kantrud

    While I have recently learned that genetically I am not 100% Norwegian, my upbringing was. Norwegian food connects me to my grandparents’ heritage and also brings back countless childhood memories. Although teased about all of the “white food” I have nothing but mouthwatering memories – except lutefisk, which we were all expected to at least try! Any meal that includes something Scandinavian is special.

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