convert a preserved in a work of art It is simpler than it seems, especially if we have good material to give us this instant treat that can make them a dinner, lunch or snack with little effort.
Herring may not be the king of our pantries, but it is a fish that is very easy to find in Nordic and Scandinavian cuisine, where it is typical and whose slightly oily touch and smoked profile is highly appreciated.
In this case we bet on a simple pairing at the expense of the spring onion, whose fresh point always comes in handy to fish, in addition to providing a certain crunchy texture, which makes it go well with the elegant profile of the herring.
As a base we are going to use some wasa bread biscuits, very crispy rye rolls and also quite typical in northern European cuisine that go very well with this recipe. If you don’t have them you can use any other type of bun or cracker.
Cut the spring onion into brunoise so that it is in small squares and also finely chop the chives and dill. We open the crème fraîche and the mix in a pot with the chopped herbs and season with salt and pepper to taste.
We remove the herring from the can, drain it and dry it well with absorbent paper so that almost none of the liquid from the preserve remains. We mount each herring on a toast and we accompany with a touch of the crème fraîche and add a few pieces of chopped onion on top.
Wasa, Crunchy Bread, Original 275 gr
With what to accompany this herring with spring onion recipe
With the pretext of this herring toast with chives we can continue investigating a Scandinavian-style appetizer or snack, the perfect time to bring out the smørrebrød, the great danish herring recipe.
To maintain the fresh tone of the preparation and continue in those latitudes, some light alternatives can be the German potato salad or these Scandinavian potatoes that you can cook in the microwave and to which cheese and salmon they’re doing great.
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